Golden Spurtle® World Porridge Making Championship®
2026 Entries Now Closed!
The search for the 33rd World Porridge Making Champion has reached its next major milestone. The submission window is officially closed, and the “oats” are in the bag!
A heartfelt thank you to everyone who applied and shared their passion for the perfect bowl. We are now beginning the selection process; all successful entrants chosen via the ballot have been contacted. We are currently finalising the 2026 Competitor list and will publish this soon over our social media channels.
If you are not selected in the initial draw, don’t lose heart—we will also be in touch with those willing to go on the standby list to offer a place should a spot open up.
Stay tuned to see who will be stirring the pot in Carrbridge this year!
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The Golden Spurtle World Porridge Making Championship
The Golden Spurtle is a community event, run entirely by volunteers and supported by our valued sponsors. The event is also held to benefit local businesses by attracting visitors to Carrbridge at a time that falls outside the main tourism seasons. Any event surpluses are reinvested directly into village funds for the benefit of Carrbridge and its residents. These funds support people of all ages, contribute to local community projects, and help provide financial assistance for local initiatives, ensuring the event continues to deliver lasting benefits to the village.
For more about the early days and history of the event now in its 33rd year head over to the Championship History page.
2025 Winners of the World Porridge Making Championship
Golden Spurtle World Champion Sven Seljom, Norway and Speciality Dish winner Caroline Velik Australia.
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. 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.
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 wattle seeds, tossed in Davidson plum sugar.
Check out Caroline’s recipe at the foot of the page.