Could this be Birmingham’s next big street food thing?

Stand by for porridge to explode on to Birmingham’s street food scene – not literally, of course, because that would be very messy indeed.

It’s already big in London, New York, Copenhagen, Berlin and other trend-setting cities.

And now Birmingham has its own oaty street food venture – Morridge.

It’s the brainchild of Naomi Morris, a local chef entrepreneur who’s worked in the kitchens of some highly-regarded restaurants in this country and overseas.

Morridge

Her aim is to provide healthy breakfasts and brunches, mainly focusing on oat products including porridge as well as savoury oat-sottos, a sort of oat risotto.

There are fascinating and inventive ingredient combinations

She hit on the idea while studying for a BA in Culinary Arts Management at University Colleage Birmingham and pitched the idea in a innovation lecture.

Naomi explained: “I always ate it myself for breakfast and afound it was a great and healthy base to hold lots of flavours, toppings, textures that were creative and interesting.”

Morridge

The fact that many cafe chains were adding porridge to their menus and the sight of businessmen queuing for almond porridge at a city centre coffee shop convinced her that there was a market in Birmingham.

Naomi went on to study for her Masters and got support for the venture from Mark Laurie from NCASS and Lee Desanges from Baked in Brick.

“I worked for Lee for eight months – learning, taking notes, attending street food awards, and particularly networking for the future of Morridge,” she said.

Now Morridge has been launched.

She added: I have done several events and have secured a place at Digbeth Dining Club for their no-meat August Bank Holiday event.

Morridge

“The organisers were very keen about my savoury risottos and have asked that I specifically offer that.”

Customers at the Digbeth Dining Club event can expect dishes such as smoky tomato risottto made with organic pinhead oats (from a local Pimhill Farm in Shropshire), with burratta, caremlised fennel, basil oil and burnt onion and olive crumb.

Naomi is currently working with a gazebo set-up, but has purchased a trike that she will convert soon.

“This is with the view of securing a permanent spot come autumn and winter in the centre of town, with high footfall, around the main train stations for commuters and shoppers, students and business workers to grab a healthy, wholesome, interesting, warming porridge,” she said.

She puts emphasis on local, seasonal and organic produce and is passionate about recycling.

Naomi’s CV is impressive – including a stage at Tom Kerridge’s Hand and Flowers and work at Rick Stein in Mollymook, Australia, and the Wickanninish Inn on Vancouver Island, Canada.

Find out more about Morridge

Visit the Instagram and Facebook accounts @morridgeuk