Ha ha, pgkevet.
My gifted spurtle (you can spell it either way, I think, but actually the label on mine does spell it with a 'u', you're right, Womble) is made in the EU, at least. And, similar to the one in Womble's pic, the handle end is shaped like an elongated Scotch thistle, which is a nice touch, I think. It's beechwood, btw.
I eat porridge -
always from the UK, most often but maybe not always Scottish - pretty much every morning year round, and live within 20 miles of the Scottish border.
If stirring with a wooden stick gives a better result than stirring with a metal spoon, I can't see that location matters much!
Thinking about it some more (not because it matters in the grand scheme of things, but because why not?), I do make my porridge with half milk half water, and it is less inclined to be lumpy as a result of that, I think. So maybe a spirtle is more important for those who make their porridge with water only, especially perhaps if they use oatmeal rather than rolled oats. (I mostly use part oatmeal, mostly rolled oats.) I do find it more of a challenge to get it smooth if I make it from all oatmeal, especially if I use all water, no milk.
