This article is from the source 'bbc' and was first published or seen on . It will not be checked again for changes.

You can find the current article at its original source at http://news.bbc.co.uk/go/rss/-/1/hi/scotland/highlands_and_islands/7665854.stm

The article has changed 6 times. There is an RSS feed of changes available.

Version 1 Version 2
Porridge contest creates a stir Secret weapon wins porridge title
(about 10 hours later)
The 15th annual World Porridge Making Championships are being held in Carrbridge in Strathspey. The new World Porridge Making Champion took the title on his 15th attempt.
Amateur enthusiasts have been joined by professional chefs in vying for the coveted Golden Spurtle. Ian Bishop revealed his secret weapon was local water from a bore hole tapped 100ft into an underground river near his home in Carrbridge, Strathspey.
The porridge must be made with the traditional oatmeal, salt and water, but entrants in the speciality section can add whatever ingredients they like. Amateur enthusiasts were joined by professional chefs in vying for the coveted Golden Spurtle in the town.
Last year's winner, Maria Soep, and speciality champion Al Beaton will both be looking to hold on to their crowns. Mr Bishop said: "It shows determination and perseverance eventually pays. It has obviously taken a few years to get it right."
Mr Beaton's winning concoction in 2007 featured stewed apple, cinnamon, raisins, whipped cream, chocolate and grape nuts. Mr Bishop, who has become one of the few local winners of the competition, revealed he had competed in every single championship since they began 15 years ago.
Also among the 15 competitors is Joanne Grice, who has travelled to Scotland from Canada. She believes her porridge brulee with cranberries and maple syrup will win over the judges. "I remember the first year when it was organised and I had never made porridge before," he said. "I saw the lumps and was told I had to stir like hell.
We've had contestants here who've taken their water in from the streams of Scotland George McIvorCompetition judge We had a nice selection of professional chefs, landladies, and housewives and husbands George McIvorCompetition judge
Londoner Simon Humphreys - known as the Porridge Messiah to friends and family - will be hoping to go one better, by taking the title south of the border after reaching the final cook-off last year. "I am delighted to have won it at long last."
George McIvor, from Master Chefs of Britain, will be on the judging panel, which grades entries on consistency, taste and colour. Ian, who runs a bicycle business and a cross-country ski school, added: "My secret ingredient is the water, which comes from a bore hole in my garden.
He told BBC Radio's Five Live Breakfast programme that porridge was enjoying a renaissance as a new generation discovered it was one of the healthiest ways to start the day. "It's local water which made the best porridge."
And he said the quality of oats and water was crucial in making good porridge. He was presented with the Golden Spurtle - a spatula-like tool traditionally used to stir porridge - by Miss Scotland, Stephanie Willemse.
The porridge had to be made with the traditional oatmeal, salt and water, but entrants in the speciality section could add whatever ingredients they liked.
Entries were graded on consistency, taste and colour.
Evoking the devilEvoking the devil
He added: "It depends where your tap water comes from, one would suppose. We've had contestants here who've taken their water in from the streams of Scotland. Judge George McIvor, of the Master Chefs of Great Britain, said: "I was especially impressed by the use of oats by all the finalists. They managed to source their own oats and all came up with very different quality of porridge.
"As in whisky-making the water from various areas of Scotland can make a huge difference to it. But more importantly, the quality of the oats is one of the critical things because that's the thing people can get wrong." "They were all varied, which is amazing considering they only have three ingredients of oats, water and salt.
A spurtle is a spatula-like tool traditionally used to stir porridge. "The ones who made it to the cook-off were of a very high standard. We had a nice selection of professional chefs, landladies, and housewives and husbands."
The winner of the Speciality Porridge was Addy Daggert, who also made it to the final of the porridge-making contest for the Golden Spurtle.
Addy, a 38-year-old professional Dutch chef, made his special porridge with a mixture of marzipan and home-made ice cream with an 18-year-old Glenfiddich.
Over the centuries, porridge - described as "Chief of Scotia's food" by poet Rabbie Burns - has been surrounded by myths and customs in Scotland.Over the centuries, porridge - described as "Chief of Scotia's food" by poet Rabbie Burns - has been surrounded by myths and customs in Scotland.
Traditionally it should only be stirred in a clockwise direction using the right hand to avoid evoking the devil, while legend dictates that porridge be referred to as "they", and should be eaten standing up.Traditionally it should only be stirred in a clockwise direction using the right hand to avoid evoking the devil, while legend dictates that porridge be referred to as "they", and should be eaten standing up.
The kitchen dressers of Highland crofts often contained a "porridge drawer" which was filled with freshly cooked porridge that could be cut into squares when cold and taken onto the hills for sustenance.The kitchen dressers of Highland crofts often contained a "porridge drawer" which was filled with freshly cooked porridge that could be cut into squares when cold and taken onto the hills for sustenance.