Norwegian oats win world porridge championship

Sven Seljom from Norway claimed the Golden Spurtle trophy

A first-time competitor from Norway has stirred up success by claiming the coveted title of world porridge making champion.

Sven Seljom, from Mandal, claimed the Golden Spurtle trophy by adding his own twist to the Scottish delicacy at the annual event at Carrbridge in the Highlands.

Mr Seljom's winning dish was made using Norwegian Black Oats with sea salt and water which he brought with him from home.

This year 30 competitors representing 14 countries including the USA, Canada, Norway, Australia, Pakistan, the Philippines and Finland took part.

Speaking after being crowned world champion, Sven called the achievement a "great honour".

He said: "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."

The black oats used in his dish are an ancient grain which used to be grown all over Europe, but largely disappeared in the 1800s.

He continued: "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."

Australian food stylist Caroline Velik made the best speciality porridge

The prize is awarded to the contestant deemed to have made the best traditional porridge using just three ingredients - oatmeal, water and salt.

There is an additional prize for the best speciality porridge, where oatmeal can be combined with any other ingredients.

It was another international contestant who won this award, Australian food stylist Caroline Velik.

She made porridge jaffles - a yoghurt flatbread filled with rum bananas competed with Bundaberg banana toffee rum liqueur, bananas, oatmeal and waffle seeds, tossed in Davidson plum sugar.

Porridge Chieftain, Alan Rankin, said: "The standard this year was exceptional, and it's wonderful to see the event continuing to go from strength to strength."