pod serves up new spring menu
The brand unveiled the new spring menu which launches across its 22 shops in central London.
After customer research through panel debates and tasting sessions, the development team have opted to focus on colourful, convenient, uncomplicated healthy dishes which allow the brilliance of pod’s fresh produce to shine.
pod is now offering Londoners a Shawarma and Korean Bibimbap. Pod’s healthy take on the Shawarma involves a super seed wrap with hummus, pod tabbouleh, muhammara, fresh pomegranate and a choice of warm chicken, lamb or falafel. The Bibimbap balances protein, carbs and veg (a typical approach to recipe construct at pod) served with hot 3 grain rice, crunchy veg, pod pickle and free range egg topped with chicken, pork or avocado to order.
Sean Burlinson, at the helm of pod's creative food range, injected new recipes into pod’s Hot Pod range which is aimed at existing customers looking for a dish with a difference. The Persian Lamb Meatballs are simmered in a fragrant orange, cumin & Baharat sauce and there’s a rich Spanish Chicken Fabada in a paprika and tomato sauce. With a choice of mixed rice or a generous portion of salad as the base, customers can choose from a low-GI high fibre fill or a lighter, leaner dish. There will be a new Hot Pod featured every two weeks throughout the season:
- Peruvian chicken
- Texan beef & chorizo meatballs
- Deep South chicken gumbo
- Sri Lankan chicken
For those looking for a hot, lighter lunch can dive into new soup flavours with light rice noodles, fresh veg & herbs, nori seaweed and a flavourful hot broth – all under 190 calories.
Burlinson said: “We pride ourselves on being ahead of food movements and this spring menu was very much about bringing emerging food trends to Londoner’s daily lives, before they even realised they liked them. Examples include Syrian, Mediterranean and Korean dishes, Turmeric, ancient grains and ethnic heritage to name a few boxes we’ve ticked. Also interesting is how American Deep South dishes spread to London, challenging us to create something healthy without losing those rich flavours. We’re excited for our customers to try the Texan Meatballs and Chicken Gumbo as part of our Hot Pod rotator plan. Another priority for us was to extend the hot vegetarian offering to cater for the growing number of meat free Londoners.”
For Spring Breakfasts, pod unveiled three new dishes; Turkish eggs sprinkled with dukkha, Salmon and seaweed caviar eggs and a double portioned Protein Feast eggs served with pod’s unique protein bread.
Another dish introduced is a Peanut butter power porridge with crunchy peanut butter, honey and banana.
For drinks, the Turbo Turmeric and Mango Blitz is available, made with turmeric, mango and orange. The Vitamin Hit Blitz features carrot, a whole kiwi and orange.
pod also moved their platter menu with the seasons, this time seeing new luxury mixed sandwiches, new sandwich fillings, sweet superfood treats and new combinations in the fruity pot platter.
pod can be found at www.pod.co.uk
