June
28
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LONDON EATERIES – The Salad Project – A Fresh Take on Healthy Lunches Has Arrived in Spitalfields
The Salad Project offers a burst of fresh flavours, with healthy ingredients and a casual customer experience, with all day dining in Spitalfields.
At its heart, The Salad Project centres customer experience and enjoyment above all else, ensuring that each guest can fully customise their salads from start to finish. Guests are invited to build their bowl as they move along the central salad bar, selecting TheBase; that includes quinoa, rice, kale, rocket and more, customers then move over to select The Toppings from the extensive menu which includes parsley, apples, chargrilled broccoli caramelised red onions, sweet potatoes and others. The Headliners, of which 90% are warm for a more enjoyable salad, create the focus of the meal and here customers can add burrata, salmon, cauliflower, chicken thigh, tofu and other items that are available to view on the menu. Moving further on down the salad bar, are the ingredients to give each salad its unique twist – The Premiums, which include spicy kimchi, hummus, goat’s cheese, feta and labneh. Next up, The Crunch, which adds exactly that to the salad and customers are invited to choose from a range of crunchy toppings to almost complete their salad creations, before The Salad Project team combine all ingredients directly in front of you with The Dressing of your choice.
Alternatively, guests are also invited to select a freshly made soup special, or handcrafted bowl from The Salad Project menu, which has been specially curated by chef and certified personal trainer, Clementine Haxby. Customers can choose from salads such as the Hakuna Burrata, with crunchy hazelnuts, apples, and cucumber to cut through the soft and creamy burrata, or the crowd-pleasing G.O.A.T,that features The Salad Project’s special chicken breast, goat’s cheese, and caramelised red onions, brought together with a tangy carrot top dressing. Not to be forgotten is the Miso Salmonbowl, part of The Salad Project’s ‘bowl’ offering which uses grains such as the delicious Freekeh, rather than leaves as its base, for a heartier, tastier meal.
Situated in a spacious, naturally lit location in the Fruit and Wool exchange just outside Spitalfields Market, The Salad Project is the perfect pit stop for a refuel, set up to host 25 people on tables and stadium style seating, or outside on the terrace, perfect for summer dining. With over 50 different UK sourced ingredients to choose from, Florian and James have created a fresh new outlook on healthy meals to enjoy any time of day and the team are already building a dedicated community of returning fans through their loyalty scheme. After buying one of their eco-friendly branded re-usable bowls, customers are encouraged to bring their bowls back again and again to be filled with the salads of their choice, all whilst building towards an incredibly generous free salad on the sixth visit.
The Salad Project Co-Founder Florian de Chezelles says: “It’s really exciting to be able to showcase our first restaurant in one of the busiest areas of London. A visit to The Salad Project reinvents what customers will think of when we say ‘salad’. With a simple and effective process that values the customer’s experience, and a happy and comfortable place to delve into our wide ranging and delicious menu, we know that we are offering a truly unique experience. We firmly believe that this country needs better access to healthy and fun fast food, which is exactly what we have created at The Salad Project”.
The Salad Project is open now in Spitalfields for dine in and delivery. The full menu can be viewed here.
Heart London Magazine 