The Porridge Cafe is a pop-up restaurant that will run for a week in March 2015 in Shoreditch, London.
Serving 25 different varieties of the breakfast staple, the Porridge Cafe hopes to change the perception around the dish by infusing flavors and ingredients not normally included in the British variety. The Porridge Cafe's 25 varieties of porridge will include savory as well as sweet options.
The Porridge Cafe is a project of Nik Wiliamson and Elly Harrington, both of whom formerly ran The Bow Street Kitchen, a street food vendor and catering company.
The innovative pop-up's offerings will include porridges made from a base of 11 different grains including spelt, quinoa and arborio rice, and will include unconventional ingredients such as beetroot, poached egg, salami and avocado, to only name a few.
Oatmeal-Oriented Pop-Ups
The Porridge Cafe is a Breakfast-Oriented Restaurant in London
Trend Themes
1. Gourmet Porridge - The Porridge Cafe's infusion of unconventional ingredients in their porridge varieties disrupts the traditional perception of oatmeal as a bland breakfast option.
2. Pop-up Restaurants - The Porridge Cafe's temporary and limited duration approach to serving breakfast opens up opportunities for other entrepreneurs to experiment with unique dining experiences.
3. Alternative Grains - The Porridge Cafe's use of various grains like spelt, quinoa, and arborio rice presents an opportunity for the food industry to explore and market alternative grains as healthy and flavorful options.
Industry Implications
1. Food & Beverage - The Porridge Cafe's innovative approach to porridge introduces potential for new product development and menu offerings in the food and beverage industry.
2. Hospitality - The concept of pop-up restaurants like The Porridge Cafe brings new opportunities for the hospitality industry to create unique dining experiences and attract customers through limited-time offerings.
3. Farm-to-table - The Porridge Cafe's emphasis on unconventional ingredients in their porridge recipes highlights the potential for farm-to-table initiatives to incorporate non-traditional, locally sourced ingredients in their menus.