EAT expands vegan menu and launches open kitchen concept
The high street chain has enlisted Afroditi Krassa – the architect behind Heston Blumenthal's Perfectionist Café and Dishoom – to create an open kitchen-style layout.
Launching today at EAT’s Finsbury Pavement store, the design means customers can watch their food and coffee being prepared after they order.
The concept will be the platform for the next phase of expansion for the 118-strong brand, which is launching stores in Ealing and Chicester in the next 6-8 weeks.
The largest ever EAT - a 2,840 sq.ft site in London Liverpool Street station - will also open later in the year.
The openings coincide with the launch of the chain's new health-conscious summer menu, which features an expanded range of gluten-free and vegan dishes, including a Thai Green and Grain salad.
It comes after the brand saw a four per cent growth in salad sales in the year to April 2016.
EAT brand director Sarah Doyle said: “EAT will be expanding beyond London over the next 12 months, and the new store format is a key feature of the roll out.
“We are already well known for our healthy hot food, but we’re seeing increasing demand for our fresh offering. Customers value this commitment to quality, taste and health.”
EAT’s decision to expand its plant-based range comes after Pret a Manger announced plans to launch a vegetarian-only store after selling five million avocados in 2015.
