pod releases summer menu
The brand launched its new summer menu, inspired by the flavours and tastes from around the world.
Pod’s in house chef Sean and his team’s food development programme have developed a menu filled with "adventurous flavours and exclusive recipes", each designed to be created on site and served to order across the brand's 22 sites.
New breakfast offers include a foodie favourite of Avocado, Feta and Chilli on toast, a Caribbean inspired Summer Glow Mango Porridge and a bit of summer fun: a (non-alcoholic) Pina Colada Blitz, handmade with fresh pineapple, spinach, coconut and orange, and zero added sugar.
The new lunch range features an Indian Pasanda, with or without chicken and a Sunshine Beef stew. The chef specials also features a Brazilian Xin Xim chicken stew, Piccalilli pulled pork, Cape Malay chicken and a Sri Lankan chicken each coming and going for two weeks at a time.
The chilled range includes a new Balinese chicken salad and wrap, made with chicken, Balinese dressing, coconut, coriander, peas, beetroot, seeds and cabbage.
The new Banh mi pulled pork baguette fuses Vietnamese/French flavours while the new Italian themed Mediterranean tomato, nut-free pesto and mozzarella salad contains healthy fats with a grassy olive oil dressing.
Healthy snacks include a Matcha yoghurt made with quinoa and pistachio and a refreshing Strawberry yoghurt topped with micro basil.
