“It’s the only way to eat it” declared the antique dealer along Edinburgh’s Royal Mile as I toyed with a solid silver spoon from the reign of King George III (1760-1820). Porridge eating is always a matter of some debate, stood as I was both with this charming collector and the lady responsible for acquisitions on behalf of the Scottish National Museum. She piped up that a single spoon from King James 1 time had just been sold at auction for Thirty-Six Thousand Pounds (@USD58,000), and that she preferred her porridge with maple syrup. Antiques dealer replied he liked a dollop of honey, and that to add extra salt on it was anathema. Having had my full of breakfast haggis, excellent sausages and some – yes – porridge – each morning at the Caledonian Hotel, I felt that the dish, often thought of as a humble, yet traditional winter staple, needed such accoutrements to truly appreciate its warming and filling, not to say delicious qualities. I’m a long way from being born with a silver spoon in my mouth, but I had to have that to see if it was true. Here’s a photo of my breakfast table to prove it took its place.

