What would bring a Swedish model, an American engineer and the founder of a Scottish oatcake company together in a small Highland village?
A love of porridge, of course – as the World Porridge Making Championships returns to Carrbridge tomorrow.
A stellar field will be competing for the coveted title and the Golden Spurtle trophy.
Among the field is defending champion Simon Rookyard, an astrophysicist from Greater Manchester.
The wide-ranging field also includes a Swedish PE teacher, a Scottish artist, an American miller and a Scottish food writer.
The title is awarded to the contestant deemed to have made the best traditional porridge using just three ingredients – oatmeal, water and salt.
As well as the traditional porridge competition, there is also a specialty category for oatmeal combined with any other ingredients, leading to a wide variety of sweet and savoury entries.
The current speciality winner is Norwegian Thorbjorn Kristensen who impressed last year’s judges with his porridge waffles, who is also returning to defend his title.
Crime writer, Lin Anderson, will MC this year’s competition.
Former Gleneagles Head Pastry Chef, Neil Mugg will be chairing the judging panel, joined by writer and experienced culinary competition judge, Craig Robertson, and a third judge to be announced.
The World Porridge Making Championships is organised by Carrbridge Community Council and sponsored by Hamlyns of Scotland.
A spokeswoman for the competition organisers said: “After 23 years, the Golden Spurtle continues to inspire porridge makers from across the world.
“There are now national championships in Sweden and Norway with winners coming forward to compete for the prestigious title.
“Carrbridge is delighted to have established the event and World Porridge Day.”
Hamlyns managing director, Alan Meikle said: “Hamlyns of Scotland is absolutely delighted to continue our sponsorship of the World Porridge Making Championships, which celebrates one of Scotland’s favourite foods, as well as demonstrating the versatility of oats as an ingredient in a variety of sweet and savoury recipes from around the world.”
