With Sean Burlinson at the helm of pod’s creative food range, there’s an abundance of NEW in their vibrant spring menu which launches today in their 22 shops across central London. After intriguing 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. The emphasis is on colour as eating a bright mix of colourful fresh ingredients offers the richest nutritional fix.
Though taking inspiration from all around the globe and developing dishes into every day recipes, pod is now offering Londoners a Shawarma and Korean Bibimbap. Both dishes are well known on their home turf but lesser so to London. 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. Customers choose to wrap, fork or tear it up to make it their own. 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. The technique is to dress it, mix thoroughly and enjoy the zingy flavours and lasting energy.
Sean has injected never seen before recipes into pod’s Hot Pod range which is aimed at delighting 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. The excitement continues with a new Hot Pod featuring 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.
Sean comments: “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 are set to be freshly scrambling even more free range eggs with the addition of 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.
We’ll be forever proud to bang the fresh and healthy drum, but occasionally we like to have some fun too, so we’ve introduced a Peanut butter power porridge with crunchy peanut butter, honey and banana – a comforting wake up on a Friday morning perhaps.
The colour feast continues in the blitzed-to-go range with two of pod’s most functional drinks to date. A Turbo Turmeric and Mango Blitz is the anti-ager, thanks to the anti-inflammatory properties from live enzymes in turmeric, mango and orange. The Vitamin Hit Blitz is a huge dose of vitamin C for a mini immune system spring boost thanks to carrot, a whole kiwi and orange.
Unlike other food businesses, pod also move 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. Delivery is free if you are within walking distance, and every bite is created fresh to order.
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