A focus on hot food, including Pret’s first range of toasted focaccias and lunchtime omelettes, are part of 24 new items heading on to the chain’s autumn menu.
The olive oil and rosemary focaccias come in three combinations. The Brie & Bacon Toasted Focaccia comes with a sweet caramelised onion chutney and spicy rocket, while the Salt Beef & Pickles Toasted Focaccia sees salt beef topped with Swedish greve cheese and pickled gherkins, finished with mustard mayo. Rounding out the range is the Mozzarella, Pesto & Roasted Tomatoes Toasted Focaccia with Italian mozzarella from Bologna, combined with pesto, roasted tomatoes and crunchy red pepper.
“Toasties have always been really popular with our customers and we knew the time had come to bring out a new hot sandwich. We think our new toasted focaccias are perfect for warming up at cold autumn lunchtimes,” said Hannah Dolan, Pret’s global head of food innovation.
“Libby, one of our food innovation managers, went the extra mile in the kitchen to make sure we had a delicious focaccia, before we started pairing it with the toppings. She worked on the perfect ratio of oil, rosemary and salt to create a light, crisp bread that is delicious when toasted, but that also compliments the ingredients inside, and gives a really rich, warming taste.“
Omelettes were introduced to Pret’s breakfast menu in spring this year and now two heartier versions have been created for lunchtime. They consist of a Spicy Chorizo & Red Pepper Omelette and a Squash, Soft Cheese & Feta Omelette. All the omelettes across Pret’s range have also been overhauled to be made with egg white only.
The soup menu has been updated with nine new recipes, including four vegan options. This includes the return of the mushroom risotto, which featured on the menu three years ago, but is now vegan.
Two new sweet treats are welcomed to the bakery counter – a Ginger Snap Biscuit and a Pecan & Caramel Cookie, made with chunks of pecan, caramel, toffee and white chocolate.
The bakery chain is bringing back favourites from last year as well as new eats.
Baguettes are a big deal this year. There’s the new Piri Piri Chicken Baguette with mild cheddar, chilli, Chipotle sauce, mixed peppers and a piri-piri-style mayonnaise, which also comes in a wrap format. It’s added a Chipotle Chilli Beef Baguette too with mature cheddar, jalapenos, Chipotle sauce and Chiptole mayonnaise.
Getting on the toastie train, Greggs has released one filled with chargrilled chicken breast, BBQ sauce, sweet-cured bacon, mature cheddar, Bechamel sauce and grated cheese
Returning from last year is the Spicy Chicken & Pepperoni Bake containing a creamy sauce, wrapped in a glazed puff pastry lattice and finished with a crumbled cheese topping. Soup lovers can pick up a chicken and vegetable soup seasoned with a mixture of herbs and spices.
Meanwhile, for breakfast there’s an apple and cinnamon porridge with gluten-free oats.
Sweet treats are getting an autumn makeover at Costa, with a new partnership with Lotus Biscoff and vegan options.
It is launching a limited edition Lotus Biscoff Muffin, which contains a surprise centre of Lotus Biscoff spread and is topped with smooth toffee icing and an actual Lotus Biscoff biscuit.
Other treats include the Chocolate, Caramel & Hazelnut Cookie and the Chocolate & Caramel Bun. Alternatively, the Seriously Chocolate Cake returns and is made of chocolate sponge topped with salted caramel and chocolate fudge icing with a sprinkling of chocolate curls.