Spurtle
by Brent Rourke 

The traditional Scottish oatmeal stirrer has a long history in Scotland. Historically, the spurtle was used to stir oats as they slowly cooked and softened. Still suitable today for stirring porridge, but also great for stirring lemonade, batter and dough. Beautifully turned in cherry or maple.

  • Made in New Brunswick 

 

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