Casual dining chain La Tasca has announced an overhaul to its menu as the company gets ready to open new sites in London's Leadenhall and the Birmingham NIA.
The menu changes will the addition of a new premium range of dishes, including hand-carved Iberico meat and Spanish lemon chicken brochetta. It is the biggest revamp since October 2012 when the menu went from 85% frozen ingredients to 85% fresh.
Commenting on the latest change, chief executive Simon Wilkinson said the new food menu follows the launch of La Tasca's dedicated sangria list last month, featuring more than 14 different sangria cocktails.
"August saw the half-way point of our financial year and with like-for-like UK EBITDA up 88% after six months the business continues to flourish and grow ahead of expectations," he added.
"We are very close to adding more new sites following the Leadenhall acquisition and the site at the NIA Birmingham, which is due to open in December.
"Christmas bookings are currently well ahead of the same point last year and we have just signed a deal to put a range of over 14 different products across over 300 supermarket stores, so the business is very buoyant ."