Other new menu items include : A vegan take on Pret ’ s popular macaroni cheese A vegan brownie ( above ), filled with gooey , dairy-free salted caramel A breakfast bowl of blended green smoothie , granola , mango and pomegranate New baguette , wrap , flat bread and brioche options A Matcha Coconut Latte , almond milk coffees , and Organic Kombucha on tap
Pret ’ s CEO Clive Schlee said : “ We opened our Veggie Pret pop up as an experiment last year , never imagining it would be around for more than a month .
“ Customers have been asking for more vegetarian and vegan options and our chefs have been experimenting with
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new ingredients and flavours to meet the challenge .”
Customers are encouraged to provide feedback on the recipes in the shop or online using # VeggiePret .
Schlee continued , “ As ever , I encourage you to let us know what you like and what we ’ re getting wrong . We read every tweet and review and they help us decide which recipes you ’ d like to see in all our shops , and where we need to try harder .”
For customers unable to make it to either Veggie Pret , the company has also launched seven colourful veggie and vegan options across all of its UK shops today , as well as announcing that all of its monthly Chef ’ s Specials will be veggie or vegan until September .
Peyton and Byrne reopen at the National Gallery
Peyton and Byrne has announced the opening of the new National Café , within The National Gallery in Trafalgar Square . The restaurant is designed to be a destination in its own right , sure to attract locals and visitors to the capital looking for “ a refined eating experience and a vibrant atmosphere ”.
The new restaurant was closed for just under two months and has been redesigned by Paris-based Belgian designer Ramy Fischler . Now featuring intimate booths , a self-service Grab & Go area , a bar and an exclusive private dining room , the National Café , which seats 72 , is also ideal for theatre-goers or those looking for an elegant drink after work .
The British and European menu , designed by Oliver Peyton and Executive Chef Richard Oxley , will incorporate quality British ingredients and source all meat , fish , dairy and vegetables directly from artisan producers to create this new concept , which reflects modern London cuisine . The newly updated and refreshed restaurant will offer a selection of dishes , including cornish squid with puntarella and organic Sicilian lemon (£ 10 ), Goosnargh duck and pistachio terrine with blood orange salsa (£ 9 ) and Galician bavette steak with daterino tomatoes and gremolata (£ 22 ).