The Rude Health London Porridge Champion has been found.

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We called upon on the finest porridge-connoisseurs in the capital to take part in the 2015 London Porridge Championships. The annual competition, now in its third year, pitted contestants against each other to determine the creator of London’s best porridge at Whole Foods Market.

Bowls of innovation were created by the likes of The Detox Kitchen, La Fromagerie, Aduna World, Pollen and Grace, Maple & Fitz, Olive Magazine, Druid Street Market’s stall holder Weligama, Nama Foods, Made in Hackney, Pont St and Kopapa.

Pont St ultimately stole this years’ bowl with their dairy-free Spelt and Oat Coconut, Mango and Papaya Porridge. What a mouthful it was.

This local Belgravian favourite is at heart a neighbourhood restaurant. Conceived as the ultimate all day dining experience, Pont St offers a sumptuous range of international delights; from an American-inspired breakfast menu with freshly made juices, to gorgeous afternoon teas, the best burgers in town and the all-important Sunday Roast.  Chef and author Sophie Michell—currently Britain’s youngest female executive chef—has taken the helm with distinctive style, inspired by her time living in the Mediterranean and her culinary explorations across California and Australia.

Here’s how to do breakfast like a champion:

INGREDIENTS

2 tbsp cooked whole grain spelt

2 tbsp Daily Oats

200ml Coconut Drink

100ml water

1 tbsp dried mango

1 tbsp dried papaya

1 heaped tsp of good quality coconut oil

TOPPINGS

Nutmeg to taste

Coconut Syrup to taste

toastes shaved coconut

Dried mango

METHOD

1. Add all the ingredients to the pan except coconut oil. Simmer until oats have cooked.

2. Add more water for your desired consistency.

3. Once cooked, stir in coconut oil.

4. Sweeten with coconut syrup and serve with a dusting