In the past winners have included a curry porridge by Aberdeen surgeon Dr Khan who always brings his lucky spurtle. His secret trick is to use a copper pan and whip the porridge rapidly with the spurtle. Rolled oats are not allowed, only milled or pinhead oats.
Some competitors use a mixture of oats, coarse, medium and fine.
They hailed from all over the world: I sneaked backstage to listen in on the judges discussion of the first heat entries.
Virtually all the competitors soak the oats overnight: A series of white bowls containing porridge, from pale to ivory, from stiff to loose, were lined up down the table. There are two categories to the competition: On Saturday morning, during a light drizzle, a bagpipe band in full kilted regalia, piped the 24 contestants into the village hall where the contest would take place.
I asked Nick Barnard. The atmosphere was tense, an excitable buzz, in the village hall as the Mistress of ceremonies declared: What did you think of the winner? Will you be back? But this closely fought competition takes place in the small misty Brigadoon style village of Carrbridge, in Scotland, arguably the home of porridge.
Virtually every culture has some kind of porridge: The trophy was passed around while drunken participants swung each other around in a version of a Ceilidh dance.
Her compatriot Per Carlsson, who practises every morning, won the Speciality category with his cloudberry porridge. It was incredible how different the same ingredients can turn out.
Porridge oats, Avena Sativa, tend to grow best in cold rainy northern hemisphere: The Golden Spurtle has four different heats in which six contestants stand before a double burner: Nick Barnard is so obsessed with porridge that he started a company Rude Health, selling oats.
Watching the competitors I could see that Thorbjorn Kristensen from Norway had shaking hands and a sweaty brow. I tasted all six bowls of porridge of the finals. The Swedish and the Irish had noisy supporters singing football chants.
The celebration in the pub afterwards, with traditional Scottish music, was lengthy and joyous.Apr 23, · Fortnum & Mason (colloquially often shortened to just "Fortnum's") is an upmarket department store in Piccadilly, London, with additional stores at St Pancras railway station and Heathrow Airport in London, as well as Dubai and various stockists worldwide.
Its headquarters are located at Piccadilly, where it was established in by William Fortnum and Hugh Mason. May 22, · Now in their third year, the annual Fortnum & Mason Food & Drink Awards celebrate the best writing, publishing and broadcasting on the subjects of food.
Luxury department store Fortnum & Mason has announced the launch of its Food and Drink Awards, which will seek to recognise the best of the UK’s food and drink media.
Entries open today ( A BBC Radio Shetland programme has emerged as runner-up in the first ever Fortnum and Mason Awards. BBC Radio Shetland provides a service of news, features and music to the islands.
One much-admired series is 'Shetland's Larder', which features island food and food traditions, invariably with some real cooking going on, very audibly, in. She has won the Fortnum & Mason Food and Drink award (ironically), the Observer Food Monthly Best Food Blog, Marie Claire 'Woman At The Top', Red Magazine's 'Red Hot Women', the YMCA Courage & Inspiration Award, the Woman Of The Year Entrepreneur award, the Women Of The Future media award and many more.
Miquel Hudin Wins Fortnum & Mason Drink Writer of Award By Katherine Houston Miquel Hudin has won the Drink Writer of the Year title at the annual Fortnum & Mason Food and Drink Awards for his contributions to The World of Fine Wine and mint-body.comDownload