A care technology consultant from Norway has been crowned 2025 World Porridge Making Champion, following the competition held in Carrbridge in the Scottish Highlands. Sven Seljom from Mandal in Norway, made his porridge from Norwegian Black Oats, an ancient grain which used to be grown all over Europe, but disappeared in the 1800s, together with Norwegian sea salt, and water which he brought with him from home.
First time entrant, Sven, said: “It’s a great honour. I’m lost for words. It has been such great fun to be here – the welcome in the village, the hall arrangements, it’s just been tremendous. I heard about the World Porridge Making Championship many years ago on Norwegian radio and thought it sounded really different, and I’ve wanted to enter ever since. I started experimenting with different types of steel cut oats. I really love the texture. The oats I used came from an organic farm, and I soaked them for 24 hours before the competition.”
The very best in traditional porridge-making
Now in its 32nd year, the Championship celebrates the very best in traditional porridge-making, attracting contestants from around the world. Contestants prepare traditional porridge using only three ingredients – water, oatmeal and salt. This year, 30 competitors representing 14 countries including the USA, Canada, Norway, Australia, Pakistan, the Philippines and Finland took part.
Judges included Neil Mugg, former pastry chef at The Gleneagles Hotel, who now mentors the next generation of chefs at the University of the Highlands and Islands; award-winning chef, artisan baker, and author, KJ Gilmour; and Scotland’s best-selling cookery book writer, Coinneach Macleod, aka The Hebridean Baker. The judges scored each entry on taste, texture and colour.
Highly coveted title
The Championship welcomed its largest ever audience, with a packed Carrbridge Village Hall and other satellite venues around the village, and thousands more watching via livestream on Facebook and YouTube. In addition to the traditional World Porridge Making Champion title, a second award for ‘Best speciality dish’, which can include any recipe made with oatmeal, was presented to Australian food stylist, Caroline Velik. Caroline’s Porridge Jaffles, a yogurt flatbread, were filled with Caroline’s mother’s recipe for rum bananas, with Bundaberg banana toffee rum liqueur, bananas, oatmeal and waffle seeds, tossed in Davidson plum sugar.
Highlights of the day included clips from the recently released documentary film, The Golden Spurtle, guided tastings of local malt whiskies and gin and during the heats, and fun selfie photo opportunities with a giant 6-foot spurtle named Muckle Spurtle. Porridge Chieftain, Alan Rankin, said: “Congratulations to Sven on taking home the highly coveted title of World Porridge Making Champion and the Golden Spurtle trophy. The standard this year was exceptional, and it’s wonderful to see the event continuing to go from strength-to-strength. The event relies on spirited competitors, our sponsors and the legion of local residents who volunteer their time each year.
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