I've seen so many pictures of bowls of porridge over the last few months so after a Lulu Lemon yoga class one Sunday I decided to join Sarah for a visit (apparently this is termed 'basic' by Generation-Y and is a super trendy combo for a Sunday morning!!). I may or may not (definitely may) have already had breakfast so was really only accompanying but ended up persuing the menu and I was more than a little bit tempted!
Tucked away in the beautiful Neals Yard in Covent Garden, the cafe is small but definitely well-formed. A large counter area and a series of low wooden tables with stalls fill the space and there is greenery on every table. Jugs of cucumber and lemon water adorn the surfaces and even on a chilly April morning there were people sitting outside tucking into famously artistic bowls in all kinds of colours!
26 Grains is the brainchild of Alex Hely-Hutchinson. After spending a year immersed in the culture of Copenhagen, she returned home intent on bringing back a bit of that special Danish something to London. Taking a dish as past it as porridge, she transformed it with a little love and care, into something unrecognisably great. The rough and ready decor, an array of kilner jars that look rather like my kitchen shelves and a friendly team definitely help.
The porridge is made from a variety of grains - oats, quinoa or rye; milks include almond and coconut and then there's the delicious toppings: oats with hazelnut butter and almond milk, honey, cinnamon, cacao, a summer berry smoothie bowl with granola and bee pollen or tomato, coconut, avocado and halloumi brown rice bowl for a savoury tooth.
While we queued we browsed, and I gave in and went for what is fast becoming my favourite meal of the day: breakfast pudding! An amazing banana bread served with coconut-yogurt and decorated with gorgeous flowers. The flowers weren't that tasty but the bread was delicious and I wouldn't hesitate to order again.
26 Grains is the brainchild of Alex Hely-Hutchinson. After spending a year immersed in the culture of Copenhagen, she returned home intent on bringing back a bit of that special Danish something to London. Taking a dish as past it as porridge, she transformed it with a little love and care, into something unrecognisably great. The rough and ready decor, an array of kilner jars that look rather like my kitchen shelves and a friendly team definitely help.
The porridge is made from a variety of grains - oats, quinoa or rye; milks include almond and coconut and then there's the delicious toppings: oats with hazelnut butter and almond milk, honey, cinnamon, cacao, a summer berry smoothie bowl with granola and bee pollen or tomato, coconut, avocado and halloumi brown rice bowl for a savoury tooth.
I can see why London had developed a new found taste for porridge, and why it doesn't seem like a craze that'll disappear anytime soon.
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