What’s new in Pret A Manger’s autumn menu update?
The brand is updating its breakfast and lunch options.
Pret A Manger has announce the launch of its Autumn menu featuring upgraded hot breakfast rolls, classic comfort toasties, warming soups, indulgent pastries, and more.
For breakfast, new to the menu is the Triple Sausage Ciabatta, which has three British outdoor bred pork sausages in a crusty ciabatta roll with a dab of butter. For bacon lovers, the Triple Bacon Ciabatta offers three beechwood smoked British back bacon rashers, also served in a crusty ciabatta roll. For a veggie option, Pret’s Veggie Breakfast Ciabatta, features a freshly cooked mushroom and roasted tomato omelette with feta and chives. Pret is also releasing an indulgent breakfast item, the Ultimate Breakfast Ciabatta which combines British pork sausage, beechwood smoked British back bacon, and a roasted tomato omelette with chives, all in a crusty ciabatta roll.
For lunch, Pret is introducing two new toasties: the Mushroom Florentine Toastie and The Chipotle Chicken & Feta Toastie.
Pret is also expanding its soup rota with the return of some beloved classics, The Butternut & Sage soup and the Lasagne Soup
Two baguettes with classic flavours are also returning to the Pret menu.
Pret has also changed the recipe of its flatbreads. Shawarma Spiced Chicken Flatbread features British chicken breast mixed with shawarma spiced sauce, hummus, pickled vegetables, and spinach in a Lebanese-style flatbread. The Mediterranean Style Tuna Flatbread combines pole and line-caught tuna mayo with capers, lemon juice, olives, tomatoes, basil, peppers, and spinach, also in a Lebanese-style flatbread. For a vegetarian option, the Falafel, Avo & Chipotle Flatbread features sweet potato falafel, freshly sliced avocado, chipotle ketchup, pickled onions, peppers, coriander, and charred corn salsa in a Lebanese-style flatbread.
Pret a Manger is also introducing several sweet treats: The Stem Ginger Cookie, the Spiced Apple & Pecan Muffin, Cinnamon Crown, and the Black Forest Dessert Pot, which combines dark chocolate biscuit with rich chocolate ganache, Kirsh-flavoured mascarpone cream, and cherry compote.
