“Oooh foood, gloorious foood”

There’s nothing like coming in from the blistering cold to fill up on warm hearty food. And if it’s healthy that’s a huge bonus, luckily for you, you’ve found the place! Our new menu spells diverse (not literally), we have something for the plant-based junkies, the hot and spicy lovers and the ‘take me on a journey full of flavour’ kinda people.

Anyway, that’s enough rambling. Let’s dive into the new menu and find out which is your new favourite dish.


Jerk Chicken Ciabatta with pickled veg & pineapple salsa

Jerking this season into first gear is our spicy Jerk Chicken Ciabatta. The star of the show is, of course, marinated chicken that’s been soaking up a fermented jerk marinade for one hour. It doesn’t stop there; we’ve also loaded the ciabatta with a fruity salsa, and pickled red cabbage & red onion. To finish things off, we’ve added a coriander mayo to help cool your fiery mouth down. If you’re feeling cold, it is available to be toasted.


Miso Mushroom & Cucumber Ciabatta (vg) with carrot mooli & vegan mayo    

Totally plant-based and totally delicious, this ciabatta has been inspired by the never forgotten Japanese flavours, created with mushrooms which have been marinated in soy and miso, along with a mix of pickled carrot and mooli. And, not omitting a sprinkling of fresh chilli, spring onion and Sriracha ‘mayo’; you guessed it, it’s a vegan mayo made with Aquafina. Your taste buds will not know what’s hit them! If you like your lunches warm, don’t forget to ask for it to be toasted.


Carrot, Lentil & Okra Stew (vg) with dried limes, Persian spices & couscous

Watch out! Our Carrot, Lentil & Okra Stew is bursting with aromas; Persian to be exact. First things first, we whack the okra, mushrooms and carrots into the oven to roast to bring out their unique flavours. The next steps are top-secret, but what we can say is that it involves a whole lot of spice and a dashing of dried limes. Garnished with coriander, pomegranate and a coconut vegan yoghurt – taking the dish from 10/10 to an 11/10.


Sumac Chicken & Olive Casserole with roasted peppers. Served with rice

Meet the perfect balance of salty and sweet! We’re sorry to say, but our chicken casserole is better than your Nan’s. It is made with chicken which has had a sprinkling of sumac before being cooked. We then add deeply roasted peppers, chickpeas and freshly chopped olives! Then, right at the last minute, we add a dollop of honey and a squeeze of lime.


Also hitting the menu this season is two new salads. BUT, they aren’t any old salads! You can ask for them to be warmed up; perfect for the winter and your ‘I need to eat healthy’ New Year’s resolution.

Top Tip: You can to have both of these salads warm! We didn’t lie when we said this season’s menu is perfect for the cold weather!


Roast Potato, Pesto & Fennel Salad (vg)

Can we have a drumroll please?…the next dish may look simple but, oh my it’ll have you coming back for more. Our Roast Potato, Pesto & Fennel Salad is made with crushed roasted potatoes along with a fennel and shallot relish, white beans and stirred together with a plant-based pesto. To top it off? Freshly toasted pine nuts.


Blackened Carrot & Spiced Lentil Salad (vg)

Last, but finally not least, we have our Blackened Carrot & Spiced Lentil Salad. Yes, blackened really does mean what you think it means; roasted for a long period of time until it’s turned ultra-crispy and black. We were inspired by Indian cuisine with this dish, so we just had to add lentils and some staples spices; turmeric, fresh ginger and fresh garlic. Now, that’s how you compliment a carrot’s sweetness.


Our menu changing does sadly mean that we’ve had to take a few items off to make way for the amazing new stuff. The dishes that we’re saying goodbye to are:
1. Indian Spiced Sweet Potato & Chickpeas Salad
2. Potato and Horseradish Salad
3. Turkey Festive Ciabatta
4. Brie Festive Ciabatta
5. Turkey Mole
6. Vege Cassoulet

P.S. this doesn’t mean they’re gone forever.


Our new dishes will be available in all our Markets from 4th February 2019.