Porridge Spurtle



This Scottish Kitchen tool dates back to the 15th Century – used for porridge, broth, soups and stews.  Porridge won’t congeal or form lumps whilst using a spurtle, and porridge won’t stick to a spurtle, like a spoon, due to the low surface area.  Traditionally made of beech, cherry or maple wood.  The custom is that a spurtle should be used to stir in a clockwise direction with the right hand.

This spurtle has been made new from sustainable beech, in Shropshire, England.  Measures 29cm in length.