51 Ways To Have Your Porridge

Definitely not traditional: two colorful takes on porridge, from Friday's London Porridge Championships. Dai Williams/Courtesy of the National Porridge Championship

Definitely not traditional: two colorful takes on porridge, from Friday’s London Porridge Championships. Dai Williams/Courtesy of the National Porridge Championship

I loved it when we found out that one of our favorite companies was sponsoring a competition for porridge-making at exactly the time we were first planning the menu for 51.  And since opening, 51 has offered both sweet and savory options for porridge on its breakfast menu, but thanks to this story in one of our go-to food knowledge sources we are thinking that we can and must do more to expand the porridge horizons of our guests:

Dr. Samuel Johnson’s dictionary once summarily dismissed porridge, defining oats as a “grain, which in England is generally given to horses, but in Scotland supports the people.”

That was in the 1700s. These days, porridge is seen as more cool than gruel. Today is World Porridge Day — and to celebrate, London hosted its own porridge-making competition.

“Most people think of porridge as a winter dish, and a richer, heavier dish. But I do think it’s coming back in vogue. In the last 10 years, it’s risen in profile,” says Toral Shah, a competitor at Friday morning’s event.

Porridge is traditionally Scottish, with its heritage in the oaty diets of crofters, or tenant farmers, of the remote Highlands. I’m a Scotsman, and porridge formed an integral part of my childhood. Winter would mean one thing for certain: a steaming hot bowl of the stuff every morning, before trudging through the snow to school.

Porridge is such a subjective thing. Mine was made with milk, occasionally dried fruit, and either brown sugar or golden syrup drizzled in the shape of a smiley face. Just as long as you remember to stir clockwise — stirring counter-clockwise risks summoning the devil, according to Scottish superstition.

Nick Barnard is a porridge traditionalist, and a judge in Friday’s London Porridge Championships. “I have a bowl of oatmeal, flavored with salt and cooked just right — piping hot,” Barnard says, explaining his technique. “I dip my spoon into the porridge, then into cold, raw Guernsey cream. … And there I am, absolutely loving this wonderful simplicity.”

Barnard runs London-based Rude Health foods, which sponsored Friday’s competition. He was crowned last year’s champion in the “speciality” category — he made a fruity date dish — at the World Porridge Making Championships, held annually in Carrbridge in the Highlands of Scotland.

The 21st world championship was held last weekend. Entrants competed in two categories: traditional and speciality. The winner in the former category takes home the “Golden Spurtle,” a Scottish kitchen tool for stirring porridge, thought to have originated six centuries ago. Made of wood, it looks like a tiny baseball bat. This year’s traditional winner, Dr. Izhar Khan, a kidney specialist from Aberdeen, Scotland, told NPR he credited his victory to the spurtle he used, made by one of his patients…

Read the whole story here.

One thought on “51 Ways To Have Your Porridge

  1. Pingback: Burn Calories, Eat What You Want | Raxa Collective

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