Barony Mill, Birsay and its excellent oats are featured in a porridge map produced by VisitScotland.
Scotland’s Porridge: A Nation in a Bowl, published by VisitScotland, calls it the ‘perfect fuel’ to explore Scotland and includes an historical timeline of porridge in Scotland and some quirky facts, alongside 18 locations associated with the dish and other oat-based delicacies.
The map has been launched to coincide with the release of The Golden Spurtle – a documentary celebrating the annual World Porridge Making Championship held in Carrbridge, Highlands. It recently opened in UK and Ireland cinemas and later this year will also open in a number of international markets.
Barony Mill is a working water mill which grinds bere meal and oatmeal. Built in 1873, there are the remains of much older mills on the site. During the summer the mill is open for tours. The Barony Mill has produced its own recipe book and it has an online shop.
Scotland’s Porridge: A Nation in a Bowl includes Barony Mill in Orkney, as well as Skibhoul Bakery on the Isle of Unst, Shetland – the UK’s most northerly bakery – where their unique oceanic oatcakes are made using seawater and the Black Isle Brewery in Munlochy, Highlands, where visitors can take a tour and taste their Oatmeal Stout. Another type of porridge entirely can be discovered at the Devil’s Porridge Museum in Dumfries & Galloway.
The map, which is available to view and download is an updated version of The Porridge Grand Tour of Scotland – previously published by VisitScotland in 2017.
The Golden Spurtle World Porridge Making Championship draws competitors from across the globe, celebrating tradition and innovation with every stirring spoonful. This year, the competition takes place this Saturday (October 4) and entrants are all hoping to create the perfect bowl to impress the judges.
The Golden Spurtle film tells the story of the quirky but coveted championship and showcases the determined competitors from around the world and their quest for porridge prestige.
Oats can be used in many recipes. In this article Helen Armet demonstrates her recipe for oatcakes:
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