As for the prize for the speciality dish, it was awarded jointly to Chris Young and Christine Conte. Chris had turned savoury, putting together a wild mushroom porridge risotto, while Christina — a Scottish-Italian food blogger based in Los Angeles — made a sticky toffee porridge.
The winner of today's London event — personal fitness trainer Adam Stansbury — wowed the judges with his chocolate and honey porridge.
Fellow competitor Toral Shah is another health-food fanatic; she runs London's Urban Kitchen. The porridge competition, she says, "is a fun thing to do, it's slightly competitive, and I really want to show people that you can make things taste brilliant, but they can be really healthy, too."
Indeed, porridge's widely acclaimed nutritional benefits — slow-releasing carbohydrates, energy-rich and easy to digest — are credited in part for its resurgent popularity in recent years.
Some even credit porridge with changing the course of Scottish history. In his book The Scottish: A Genetic Journey, author Alistair Moffat argues that soon after the Scots began farming cereals thousands of years ago, they learned how to turn that harvest into porridge — a discovery that fueled the nation's population growth. His argument? Feeding children porridge — a meal soft enough not to tax fragile baby teeth — meant that women could stop breastfeeding sooner, freeing them up to have more children.
Modern Britons clearly haven't forgotten their roots. According to research firm Mintel, almost half of 16- to 24-year-olds in the U.K. surveyed last year said they start the day with porridge. And fast-casual food chain Pret A Manger's sales of hot cereals doubled in the U.K. in 2013.
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