GOLDEN SPURTLE WORLD PORRIDGE MAKING CHAMPIONSHIP
EVENT PROGRAMME 33RD YEAR
MAIN SPONSOR
3RD OCTOBER 2026 • CARR-BRIDGE Porridge Programme 2026 V2_converted.indd 1
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Simple ingredients. Endless possibilities. Premium quality Scottish oats
Find hundreds of recipe ideas at hamlynsoats.co.uk Porridge Programme 2026 V2_converted.indd 2
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WELCOME TO
CARR-BRIDGE Welcome to Carrbridge and to the 33rd running of The World Porridge Making Championship and the contest for the coveted Golden Spurtle. Even before the first oats were stirred, this year’s championship sparked extraordinary worldwide interest from global media and eager competitors alike. We received a record number of applications, with over 160 people vying for one of the coveted 30 finalist spots. We are also thrilled to welcome national champions from the Netherlands, Australia, and Norway—a clear sign of how this global event continues to grow. It has been a real pleasure helping international organisers by sharing the knowledge and expertise we’ve accumulated over 33 years. The good news continues with the announcement that Hamlyns are once again our main sponsors. They have supported us since the very beginning, and we are delighted to continue this incredible porridge journey alongside them. Lastly, sincere thanks go to our extraordinary team of volunteers. This championship simply could not happen without their huge effort and dedication. While the contest takes place in October, planning for the next year starts as early as January. Please enjoy your time with us, and good luck to everyone competing—and to all of you enjoying a wonderful day here in Carrbridge!
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CHAMPIONSHIP SCHEDULE 09:45
Porridge Parade led by the Strathspey Pipe Band, from the Packhorse Bridge to the village hall.
10:00
Toast to the porridge and doors open
10:15
Welcome to 33rd World Porridge Making Championship
10:30 - 11:00 11:15 - 11:45 12:00 - 12:30 12:30 - 13:30 13:30 - 14:00 14:15 - 14:45 14:45 15:15 15:30 - 16:00 16:15
Heat 1 (and start of whisky tastings & gin tasting) Heat 2 Heat 3 Interval Heat 4 Heat 5 Raffle and auction Finalist announcement Grand final cook off Prize giving
THE COMPETITION The Golden Spurtle Trophy and £500 is awarded to the competitor who produces the best traditional porridge, made from oatmeal, water and salt. The porridge is judged on consistency, taste and colour.
TASTINGS
The Duncan Hilditch Memorial Quaich and a cash prize of £350 is awarded to the competitor producing the best speciality porridge made with oatmeal which can have other ingredients added. This porridge has to be made and presented at the same time as the traditional porridge.
The porridge cooked by competitors for the judges to sample may contain allergens. If you wish to taste the porridge, all such tastings are at your own risk.
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THE HEATS HEAT Duncan Chisholm 1 HEAT Amelia Chisholm 2
Doug Mackay
Holly Ward
Robert Reid
Abby Anderson
Sven Seljom
Gary Scott-Lloyd
Gina Saarberg
Becky Wakelam
Stephen Purcell
Paulina Grossl
Esa
HEAT 3
Will Caldwell
Stuart Willett
Yonn-Brown
Sam Cracknell
India Abbas
Joshua Tompkins
HEAT 4
Erin Kieser
Josh Kettleson
Bruce Martin
Robert Croghan
Jeremy McTeague
Gill Connor
HEAT 5
Ingmund Rorslett
Jake Churchill
Mat van Berkel
Gjermund Lima
Kellie Spooner
Jamie Cooper -Higgins
Its not only porridge on the menu... Be our Guest on a Whisky and Gin Tasting Tour of Scotland
• HEAT 1 Auchentoshan , Lowland Malt distilled 3 times
– Sweetness of ex Bourbon cask notes of vanilla coconut and a layer of peach finished with crisp grapefruit kick 40% proof
• HEAT 2 Caol Ila 13 year old Islay Malt-sweet and
savoury - rich vanilla notes with cheeky swirling peat notes -bursting with tropical fruit but light touches of malt and lemon peel. Long and luxurious hints of marshmallows and smoldering bonfire embers
• HEAT 3 Glenfarclas - Aberlour- 10-year-old 40% sweet sherry notes with malt and barley . Hits of toffee and vanilla – long smooth spicy fruity touches of oak.
• HEAT 4 Benromach 15-year Speyside 43% aged in
PORRIDGE
G O E S G LO B A L ! Following a record number of entries this year, we are delighted to host three national champions who have qualified directly for the World Championship final:
ROBERT REID – AUSTRALIA GINA SAARBERG – THE NETHERLANDS GJERMUND LIMA – NORWAY
• HEAT 5 Gin- Kinrara Highland Dry is a multi-award
Having triumphed in their respective national events to secure a spot in Carrbridge, Robert, Gina, and Gjermund will step up to challenge defending Champion Sven Seljom alongside 26 other aspiring contestants.
DRINKAWARE.co.uk
The Golden Spurtle and the appeal of such a fun, wholesome event tied to nutritious, honest food continues to capture the imagination of people from around the world.
first fill sherry and bourbon casks delivers cracked pepper charred oak, apples with very rich sherry notes and a touch of smoke winning delight . Soft clean crisp and refreshingly smooth on the palette. It leaves lingering citrus notes with sweet rose hips to finish. This event supports responsible drinking. Please enjoy alcohol mindfully and know your limits.
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THE JUDGES Our three porridge judges are chosen for their exceptional palates, impressive culinary credentials and passion for porridge and healthy living.
NEIL MUGG HEAD JUDGE
Neil has enjoyed a fantastic career working as a Chef in Scotland. Starting on the West coast in a country house hotel, he moved to Glasgow to further his career and develop skills as a Pastry Chef. Neil has worked at The Gleneagles Hotel. After leaving Gleneagles, Neil worked in three colleges across Scotland and is now happy in his role at UHI Perth, where he can share his culinary knowledge and hospitality industry standards to the up-and-coming chefs of the future. Being asked back to judge the championships again is a real honour, said Neil. “I am very grateful to be asked and to welcome back those, such as past winners, new competitors and previous competitors, who have supported the event each year. It really is a great event to network and meet new people!”
CLARE COGHILL Raised on the Isle of Skye, Clare Coghill, 33, opened Café Cùil in London in early 2020. Forced to close weeks later by COVID-19, she returned home to Skye to wait out the pandemic. Spotting a gap in the local market for modern brunch, she decided to stay and reopen Café Cùil in the seaside village of Carbost. The café showcases local produce alongside global flavours inspired by Clare’s winter travels, as well as Gaelic language murals and Scottish artwork. A native Gaelic speaker, Clare first gained culinary recognition in her early 20s when she and her best friend won the TV competition My Kitchen Rules, judged by Rachel Allen and Jay Rayner. Today, she uses her platform to champion Scottish culture and storytelling. Café Cùil’s immense success has led to national pop-ups, festival appearances, and a debut cookbook, backed by a sell-out UK tour. Clare’s accolades include serving as Scotland’s Chef Ambassador at New York City Tartan Week, hosting at Wilderness Festival, and writing a monthly column for the Press and Journal.
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KIRSTEN GILMOUR (KJ)
Kj is a passionate, straight-talking, award-winning chef, artisan baker & author. Originally from New Zealand. She is the owner/ head chef/ baker at Kj’s Bothy Bakery an award-winning bakery on the outskirts of Grantown. She is now famed for her daily sourdoughs, artisan baking, freshly baked cakes, sexy puds, epic sarnies & delicious sausage rolls, she is a true coffee snob & prides herself serving top notch coffee. Kj is the previous owner & head chef of The Mountain Cafe Aviemore. The café became an Aviemore institution winning many awards & accolades over the 16 years it was open.
MEET OUR MC
SARAH RANKIN Sarah Rankin is a private chef, food writer, culinary event host and lover of Scottish flavours and produce.
Sarah will be reprising her hosting role at the annual Golden Spurtle World Porridge Championships in October 2026.
“I cannot wait to back at the Golden Spurtle and meeting contestants new and old as they share their love of our national dish. We’ve had a record number of entries this year and I can’t wait to share their stories.” Sarah celebrates Scotland’s larder as a private chef and Supper Club host, and as a regular on the food festival circuit around the UK. You’ll find her food stories in several print publications and hear her regular contributions on BBC Radio Scotland and Radio 4. She loves to champion local suppliers, sustainable food practices and Scottish produce and both her cookbooks, ‘Kith’ and ‘Feast’ are stuffed with seasonal and delicious recipes that showcase the best Scotland has to offer.
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MEMORIES OF PORRIDGE PAST...
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GOLDEN SPURTLE COMPETITORS Duncan Chisholm From Inverness, the capital of the Highlands and the home of porridge. Son of a kilt maker, grandson of an oat miller, and inaugural member of the prestigious Porridge Club.
Doug Mackay
FIRST HEAT
I am a Chartered Engineer from Wick in the North Highlands and work for an Aberdeen-based energy company. I am married to Karyn and have three grown-up children, three cats, and Monty the Cavapoo.
Holly Ward A returning rookie from Falkland, Fife now living in sunny Galloway. Holly is a teacher with a passion for surfing, hiking and wild swimming.
Robert Reid
2026 National Champion of Australia
Australian Pearly Spurtle champion, dad of twin girls and self taught chef. Salted porridge has shaped my life thanks to my Scottish Granny and Dad. I am proud to bring my Dad’s treasured spurtle home to Scotland.
Abby Anderson Returning to Carr-bridge with a host of new flavours and inspiration. I live in Leith, but have been on my travels, so expect to see ingredients from around the world.
Sven Seljom
2025 World Champion
Sven Seljom from Mandal, Norway, is the reigning Golden Spurtle World Champion, having won in 2025 with a traditional porridge made from Norwegian Black Oats — an ancient grain that vanished from Europe in the 1800s. He returns to Carrbridge to defend his title.
Amelia Chisholm
SECOND HEAT
Milly Chisholm lives in Melbourne. She’ll be representing her home country Wales. She’s become an avid consumer of porridge since she started cycling, eating it to fuel her bike rides.
Gary Scott-Lloyd My love of porridge is inseparable from nature. After camping beside a river I’ve canoed or emerging from icy winter water, nothing feels better than warming myself with a steaming bowl of porridge.
Gina Saarberg
2026 National Champion of The Netherlands
There is nothing that I love more than preparing fantastical meals! Inspiration comes from games and series, but historic influences often flavour my dishes too. Food is not just my creative outlet, it is also my love language.
Becky Wakelam When I finished university back in 2021, my world became an overwhelming open-ended puzzle to solve. I found solace in porridge.
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GOLDEN SPURTLE COMPETITORS Stephen Purcell I’m a proud Scouser born and bred in Liverpool. I’m delighted to be taking part and I look forward to giving it my very best. I wish all my fellow contestants the very best of luck.
Paulina Grossl I’m a 29 year old social worker from Nuremberg, Germany. Porridge gives me a warm, comforting feeling and is pure enjoyment for me. That’s why I’m excited to take part in the World Porridge Making Championship!
Will Caldwell My name is Will Caldwell, I’m 23 years old. I love porridge and I love competitions, I’m excited to give it my best! :)
Stuart Willet
THIRD HEAT
Originally from the Nebraska USA and now living in North Carolina, I enjoy bringing people together through cooking. Family has always inspired my love of food, and I am thrilled to be representing them, my regional cuisine, and my Scottish heritage this year!
Esa Yonn-Brown A series of quirky events has lead Esa here! Owner of Butter Love Bakeshop in San Francisco. She’s a creative problem solver who loves community, food, family, reading, and doing anything with her hands. She’s so excited for this journey!
Sam Cracknell Sam is a newly qualified lawyer and a porridge enthusiast since childhood who also runs his own music production studio from his home in Edinburgh.
India Abbas After watching The Golden Spurtle documentary, I signed up for both the Dutch National Porridge Championships and the Golden Spurtle. By chance, I got into both! I’m very excited to experience Carrbridge and get the real Golden Spurtle experience.
Joshua Tompkins Long time eater, first time competitor. Writer, bakery worker and dreamer based in London with a passion for both grain diversity and local cultural identity.
Erin Kieser Raised in the Lake District and based in Edinburgh. Porridge has been a steadfast friend and I am so excited to hear from fellow oat enthusiasts this October!
Josh Kettleson Josh Kettleson of Wildwood, Missouri, USA, is a US Marine Corps veteran, enthusiastic home cook, and daily porridge eater. He is excited to combine his love of food, travel, and Scotland. Porridge Programme 2026 V2_converted.indd 10
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GOLDEN SPURTLE COMPETITORS Bruce Martin
FOURTH HEAT
I recently retired , giving me plenty of time to make porridge, cook and make sourdough bread. I love the outdoors and go on long cycles. This year I am representing France.
Robert Croghan Robert Croghan is an artist currently based in Edinburgh studying Patisserie & Confectionery. In his free time Robert explores creative endeavors like; studio art, design, sewing, and photography.
Jeremy McTeague Born near Glasgow, Jeremy’s mother was Swiss/English and his father Scottish. He has worked in Switzerland for 27 years mainly in the not-for-profit sector. A lover of fine Scottish cuisine, he was overjoyed to find the Swiss make excellent porridge.
Gill Connor I’m Gill from Dublin, Ireland. Porridge is like a hug in my home - always welcome! I look forward to learning from everyone and enjoying the atmosphere.
Ingmund Rorslett Above the arctic circle, Ingmund Rørslett was born in the late 60s. With his passions in the form of cycling and porridge, he now turns his bike towards Scotland to join up with other like minded people.
Jake Churchill
FIFTH HEAT
Jake is a documentary filmmaker, birdwatcher and lifelong oat enthusiast hoping to turn years of porridge obsession into World Championship success
Mat van Berkel I used to work as a cook. I now spend most of my time teaching children to cook. I like food with soul, guts, and, most importantly, loads of flavour. Proper food that makes people happy.
Gjermund Lima
2026 National Champion of Norway
Based in Oslo, with a second home on the Kristiansand coast, Gjermund is the Norwegian Oatmeal Champion 2026. A passionate home cook and pizza maker, he draws inspiration from Norwegian nature and the food philosophy that less is more.
Kellie Spooner I survived my Golden Spurtle debut a couple of years ago, fell in love with the porridge community, and I’m back with my Spurtle at the ready.
Jamie Cooper-Higgins Jamie reached the final 14 of MasterChef UK 2026, championing Scottish produce and contemporary Scottish cuisine. Jamie lives in Glasgow but spends as much time as possible in the Highlands, often hiking with Clyde Mountaineering Club. Porridge Programme 2026 V2_converted.indd 11
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FIR EX
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Bothy Marquee
Large Screen Entrance/Exit
Stalls, Merchandise & Book Signing
Raffle Tent Large Screen
Audience Seating
Competition Area
FIRE EXIT Kitchen
Kitchen
TV Screen Tasting Room
FIRE EXIT No Public Access
Judges Room
All Abilities Entrance/Exit
Toilets
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At times we get really busy in the Hall. The action is live streamed on Facebook & YouTube at venues on the Carrbridge Map. Head off for coffee, snacks or a meal, watch the action and never miss a moment. 11/09/2026 12:40
SPOTLIGHT ON...
THE HUMBLE OAT
PACKED WITH ENERGY AND GOODNESS For generations, oats have been the beating heart of the Scottish larder—fuelling Highland crofters, world-class athletes, and early risers alike. Today, this humble grain is celebrating a massive global renaissance. No longer confined to a simple weekday breakfast, oats are officially recognised as one of nature’s most complete superfoods. What makes them so extraordinary? It comes down to pure, uncompromised nutrition: 1. Heart Health Hero: Packed with beta-glucan, a natural soluble fibre that actively binds to cholesterol and helps maintain healthy cardiovascular function. 2. Sustained Fuel: Their low glycaemic index delivers a slow, steady release of energy, keeping hunger at bay and eliminating mid-morning energy crashes. 3. Gut & Vitality Boost: Rich in prebiotic fibre to nourish your digestive system, alongside essential plant protein, B vitamins, iron, and magnesium. While purists will always champion a pinch of salt and a splash of milk, porridge has evolved into an extraordinary canvas for culinary imagination. Food lovers everywhere are transforming their morning bowl into a vibrant work of art. From fresh forest berries, toasted seeds, and heather honey to creamy nut butters, warm cinnamon, dark chocolate shavings, or even savoury toppings —there are no rules, only endless possibilities. Choice of Oat Unlocking the perfect dish starts with selecting the right oats. Hamlyns of Scotland crafts three distinct varieties, each bringing its own character to the kitchen: 1. Oatmeal: Whole groats ground to fine or medium grades rather than rolled into flakes. Essential for baking traditional Scottish oatcakes or providing a savoury, golden crust for fresh fish. 2. Pinhead Oatmeal: Whole oat groats coarsely chopped into small, firm pieces. Simmered slowly, it creates a deeply traditional porridge with a robust, nutty bite. It is also a key ingredient for authentic Scottish haggis, stuffings, and rustic stews. 3. Porridge Oats: Whole groats steamed and rolled to optimal thickness. They absorb milk or water rapidly to yield a classic, velvety, deliciously creamy bowl in just minutes—the ultimate foundation for all your creative toppings. Competitors competing at the Golden Spurtle must use Oatmeal in the Traditional dish competition along with salt and water. The sky is the limit within the Speciality Dish contest. Whether you prefer a traditional, slow-cooked bowl or a colourful, modern bowl loaded with toppings, oats remain Scotland’s greatest gift to good health. Explore the different types, fuel your body, and let your culinary imagination run wild!
Oatmeal
Pinhead Oatmeal
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Porridge Oats
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WINNING SPECIALITY RECIPE 2025
PORRIDGE JAFFLES The Aussie version of the toasted sandwich, the jaffle, was invented in Australia in 1949. The clever design of the quirky jaffle iron presses the edges of the bread together to create a seal and a deep pocket, making it perfect to enclose a hot filling.
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Caroline Ve
Easy to use and a camping favourite, what better way to enjoy some delicious porridge as a snack beyond the usual breakfast routine. Australia has some wonderful native ingredients. Not only delicious, they have high concentrations of nutrients. I have incorporated wattleseed and Davidson plum to bring the flavours of the indigenous Aussie outback to Scotland.
Porridge Jaffles
I am combining this with my Mum’s nostalgic rum banana recipe, using another Aussie icon -Bundaberg rum. Rum is a popular spirit in Australia, dating back to the First Fleet. The Bundaberg Distillery was founded 100 years later, in 1888. This special rum liqueur is flavoured with toffee and banana. Rich and smooth, it’s perfect served neat, over ice cream, or with porridge for a decadent treat!
INGREDIENTS:
METHOD:
Filling:
• To make the bread, mix yoghurt, olive oil, flour and salt in a bowl.
2 Tbsp butter
Gently mix until combined.
2 ripe bananas, sliced
• Knead gently on a lightly floured surface, divide into 4 and rest.
¼ cup muscovado sugar
• To make the filling, melt butter in a small pot, add bananas, sugar,
3 Tbsp (60ml) Bundaberg banana toffee liqueur rum 5 ml wattleseed extract (optional) 1 cup cooked porridge 3 Tbsp melted butter 2 Tbsp caster sugar 1 Tbsp Davidson plum powder
rum and wattleseed and heat to soften. • Mash bananas until the ingredients are combined. • Stir in the cooked porridge. • Brush the jaffle irons with melted butter. • Roll out the dough thinly, cut into squares and line each jaffle iron. • Add 3 spoonfuls of filling and close the jaffle iron. Repeat with remaining jaffles.
Yoghurt flatbread: 1 cup Greek yoghurt 1 Tbsp olive oil 1 ½ cups self raising flour Pinch salt
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• Place over flame and cook for approximately 4 minutes, rotating every minute, until golden brown. • Mix sugar and plum powder together. Sprinkle over the jaffles and serve immediately.
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Highland Oatcakes by the Hebridean Baker
Makes 12
Traditional oatcakes are a staple in homes across Scotland and every village, town and island has their own favourite recipe. This version, created by the Hebridean Baker, uses Hamlyns Pinhead Oatmeal to give the oatcakes a distinctive texture and rich, natural flavour.
T Perfect for lunch or supper, they are delicious served with a bowl of Scotch broth, or enjoyed with butter and a strong Scottish cheese such as Arran Blue. A timeless Scottish recipe that celebrates the simplicity of oats.
Ingredients
125g (4½ oz) Hamlyns Pinhead Oatmeal, plus a little extra for dusting 25g (1oz) plain flour
Pinch of bicarbonate of soda Pinch of salt
65ml hot water
25g (1oz) butter
Method
1. Pre-heat the oven to 180°C/160°C Fan/350°C F. Line a baking sheet with parchment paper.
2. Add 75g (2½ oz) of the pinhead oats into a food processor and pulse for 10 seconds. 3. Add those along with the rest of the oats to a large bowl, then sieve in your flour, salt and bicarbonate of soda.
4. In a small pan, bring your water to a boil and add your butter. Stir until melted and pour over your dry ingredients. Combine until a cohesive dough forms.
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5. On a surface dusted with more oatmeal, roll out the dough to a thickness of approximately 5mm. Use a cookie cutter to cut out 12 rounds. 6. Arrange the oatcakes on the prepared baking sheet. Bake in the oven for 15 to 20 minutes, or until they achieve that lovely golden-brown colour.
7. Cool on a wire rack and serve with salted butter and your favourite cheese or with a warming bowl of soup. This recipe features in ‘The Hebridean Baker: The Scottish Cookbook’, the latest book from Scotland’s best-selling cookery book writer, Coinneach MacLeod. Look out for Coinneach’s new book, A Scottish Christmas, coming out in November. You’ll find hundreds more oaty recipes at hamlynsoats.co.uk and on Hamlyns’ Facebook and Instagram accounts.
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GOLDEN SPURTLE WORLD CHAMPIONSHIP WINNER 2025
SVEN SELJOM In October 2025, Sven Seljom from Mandal, Norway, made history at the 32nd World Porridge Making Championship in Carrbridge, Scotland, becoming the first Norwegian to lift the Golden Spurtle trophy. The first-time entrant won using only water, salt, and oats—elevated by a rare heirloom grain. The star of his bowl was Norwegian Black Oats (Svarthavre). An ancient variety largely replaced in the 1800s by higher-yielding white oats, black oats offer a rich, nutty flavor and robust structure. Seljom sourced steel-cut grains from an organic farm in Eastern Norway, soaking them for 24 hours to soften the husk and release their natural starches. Slow-cooked with a wooden spurtle, the black oats created a silky, velvety texture with a deeper body than standard varieties. Prepared with his own local Mandal spring water and Norwegian sea salt, the minimalist dish earned top marks from judges for taste, texture, and visual appearance. By championing his native heritage grain in the Scottish Highlands, Seljom proved how an ancient crop can redefine a simple, timeless classic.
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Lets Be
Social After the event head down to the Cairn Hotel and join the Porridge-Party! Music by local favourites Blind Broken and maybe even some dancing in the street… Everyone is invited to join the local congregation at Carr-Bridge Church of Scotland at 10:30 on Sunday 4th October
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w wmiss . a wout l aon i nthe g . cPorridge o . u k Open at For Golfersw don’t Carrbridge Golf Club on Sunday 4th October. Enter online at Carrbridge Golf Club. Double world champion Lisa Williams will be cooking up a hearty bowl of world champion standard porridge to set the golfers up for the day.
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Carrbridge Artists Studio Main street, Carrbridge
Original Paintings, Prints & Cards By Jeff Buttress
Scotland’s leading supplier of information to visitors Regional Guides Welcome to Edinburgh Guide Welcome to Scotland Guide Countertop Maps Leaflet Distribution & Poster Display
Specialising in atmospheric local Landscapes & Wildlife, plus Raku fired tile pictures
Unique Ceramics & Artwork by Alice & Amy Buttress Pottery, Sculptures, Jewellery, Artwork
Selection of Chainsaw Carvings By Alice Buttress All work in the Gallery is produced here in Carrbridge by the Buttress family email: carrbridgestudio@aol.com
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OFFICIAL GOLDEN SPURTLE MERCHANDISE
Available in the Bothy Marquee Head over to The Bothy to shop a brand-new selection of official merchandise. You’ll find quality souvenirs for friends & family or take home a keepsake from your fun day! We’ve special offers, a beautiful new range & hand-made, bespoke items you’ll love, including locally made spurtles, of course!
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LTD.
A W Laing Ltd are delighted to be a sponsor of the Golden Spurtle competition and wish success to all involved.
www.awlaing.co.uk
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Cairn Hotel.pdf
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BOOK WITH US 01479 841212 www.cairnhotel.co.uk info@cairnhotel.co.uk
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Golden Spurtle Press Ad 2026.pdf
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A full day of family adventure! Landmark Forest Adventure Park is packed with fun, adventure and unforgettable family moments. Take on the Wild Water Coasters, explore Dinosaur Kingdom, bounce through NetworX and discover the magic of our ancient pine forest – with attractions for little adventurers, big kids and grown-ups too!
So much to see. So much to do. One great family day out.
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VOLUNTEERS & SPONSORS The Golden Spurtle is a Community-run event. If you have enjoyed yourself today, please consider making a donation to help support the future of the event. Thank you!
Thank you for visiting us. Please take a wander down our main street and sample the delights of Carrbridge. Haste ye back!
Event Programme - Landmark Press PR - Louise Harley and Alan Rankin Photographer - James Ross and Michael Harley
Thanks to our Brilliant Golden Spurtle Organising Team Anne Baird, Alice Buttress, Suzanne Gibson, Barbara Kimbell, Fiona McMullen, Martyn O’Reilly, Shona Rankin, John Rendall, Hilary Shorter, Denise Stott & Alan Rankin. Many thanks also to local businesses who have supported our raffle and auction.
CARRBRIDGE VILLAGE HALL
Visit goldenspurtle.com and our social channels for recipies, competition info and more...
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