Also causing a stir as expert porridge-makers from far and wide gathered in the village on Sunday to compete for the coveted Golden Spurtle Trophy was Miss Scotland.

Stephanie Willemse stopped off at the event, which once again attracted global coverage, on the first leg of a nationwide tour to celebrate all things Scottish.

Mr Bishop, who lives at the Slochd, where he runs his mountain bike and cross-country skiing business, was jubilant.

He said: "I have entered every year since the competition started, and although I've got as far as the final cook-off three or four times, I had more or less given up hope of ever winning."

The 62-year-old believes the secret of his success is the water he uses, which comes from a bore hole tapped 100ft down into an underground river near his home.

Miss Scotland, who was sporting six-inch high heels for her appearance, was at the event encouraging everyone to get into a party mood to mark St Andrew's Day as part of a campaign by The Sun newspaper.

Before the championship got underway, the Glasgow beauty had a lesson in the art of making the perfect bowl of porridge from 2007 world champion Maria Soep.

Stephanie said: "I have a busy schedule and often end up having to skip lunch, so a bowl of porridge first thing keeps me going.

"It was great to pick up a few tips from the porridge-making experts and find out the best way to cook it."

Golden Spurtle winner Ian Bishop is congratulated by Miss Scotland, Stephanie Willemse.

The 15th annual championship attracted a strong line-up of competitors from across Scotland as well as other parts of the UK and even overseas.

They included professional chefs, guest house owners, professional caterers and amateur porridge-makers, all keen to prove they could make the perfect bowl of porridge.

In the speciality category, the first prize went to professional chef Addy Daggert, from Craigellachie, for his marzipan porridge with Glenfiddich whisky ice-cream and vanilla marinated stewed apple.

The 38-year-old Dutchman first won the speciality porridge category in 2006, and was last year pipped at the post despite getting a thumbs up all round for his porridge ice-cream.

This time around he faced equally tough competition with a host of different porridge combinations put forward, from a savoury porridge with wild mushrooms and mascarpone cheese to porridge combined with caramelised pears, hazelnuts and double cream.

This year's panel of judges was headed up by George McIvor and Colin Bussey, of the Master Chefs of Great Britain, joined by guest judge Tom Lewis, one of Scotland's foremost culinary experts.

He is well known from his TV involvement in the BBC2 "Great British Menu" series.

Mr McIvor, chair of the judging panel, said: "Although overall the porridge didn't measure up to the previous years, when it came to the porridge-makers selected for the final cook-off the porridge was of an exceptional standard."

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