Pret’s Tip Top Hot Pots

hot pots at Pret

On Thursday 4 January, Pret A Manger introduced Tip-Top Hot Pots to the menu for the first time. Packed full of vibrant and flavourful ingredients, this new Pret concept provides customers with a separate “topper” so that fresh, delicate flavours can be stirred into a big, bold hot pot at the very last minute.

The new vegan Cauli & Sweet Potato Dhal Tip-Top Hot Pot was launched alongside a new vegan Apple & Almond Butter Snack Bowl and a limited edition vegan Falafel, Avo & Chipotle Flat Bread.

You’ll find Pret in Broadmead and Cabot Circus.

More vegan options

Customers have been asking for more vegan options, and Pret chefs have been experimenting with plant-based ingredients and flavours to meet the challenge.

The new dishes will sit alongside existing vegan favourites in regular Pret shops, such as Coconut Porridge, Butternut Squash Dhansak, Kale, Lentil & Roasted Spices Soup, Tomato Soup, bestseller Sweet Potato Falafel & Smashed Beets, Chia Pots and Dairy Free Chocolatey Coconut Bite to name just a few.

Pret has a wide-range of delicious vegan options for breakfast and lunch, and snacks for on-the-go customers.

In 2015, Pret’s CEO Clive Schlee had noticed sales of Pret’s vegetarian products growing; the Beets, Squash & Feta superbowl was outselling chicken and salmon versions. Clive asked customers for their feedback on what they wanted to see next from the company – almost 10,000 people voted and Pret opened a veggie pop-up in Soho the following June.

The popup was initially designed as a space to trial new vegetarian and vegan recipes for a month, but it became so popular that Pret decided to keep it open for the summer, before making it a permanent shop in September 2016. A second Veggie Pret opened in Shoreditch in April 2017, and a third on Exmouth Market, Clerkenwell, in October 2017.

In regular Pret shops, more veggie and vegan options have been introduced, and they now make up 51% of the sandwich and salad offering to meet customer demand.

Money off when you use a reusable cup for your hot drinks

In addition to new vegan items launched this January, customers who take in a reusable cup will be able to enjoy a new 50p discount on Pret’s hot drinks.

In December, Pret’s CEO Clive Schlee tweeted asking customers, “How do we encourage customers to bring reusable coffee cups to @Pret? We’re thinking of increasing the discount for bringing your own cup from 25p to 50p. Our organic filter coffee would cost just 49p. I’d love to hear your thoughts.”

Clive was inundated with suggestions, ideas and feedback, and, as a result, a new discount will be introduced. Pret has also committed to sourcing a well-designed reusable cup ready to launch later in the year.

Tip-top hot pots

An exciting addition to Pret’s menu, the Tip-Top Hot Pots are available in two varieties for customers to enjoy: the vegan Cauli & Sweet Potato Dhal and the Chicken & Butternut  Squash stew.

Each pot comes with a separate pot of ingredients (the “topper”) as Pret believes the best way to get fresh, delicate flavours into a big, bold hot pot is to stir them in at the very last minute. A handful of spinach, a squeeze of lemon juice and a sprinkle of toasted seeds and it’s “tip-top”.

New vegan sweet treat

Apple & Almond Butter Bowl, £1.99 (vegan)
Customers have been asking for more vegan snacks. Pret has kept this recipe nice and simple; crisp, green apple wedges with a generous dollop of almond butter.

tip top hot pots

Chef’s Specials

Pret’s chefs spend hours creating wonderful new recipes. Not all recipes make the cut, but the special ones do. Two popular Chef’s Specials will be available in Pret’s fridges for two months, offering customers the choice between a vegen and a meaty option.

Falafel, Avo & Chipotle Flat Bread, £3.99 (vegan)
Sweet potato falafel and freshly sliced avocado with a dollop of chipotle ketchup.  Topped with pickled onions, crunchy red peppers, fresh coriander and charred corn and black bean salsa. Available in shops until Monday 5 March.


As well as the new 50p discount on hot drinks for those who bring in a reusable cup, Pret is also celebrating 10 years of 99p organic filter coffee in January. The coffee is still organic, ethically and sustainably sourced, and costs just 99p – or 49p if customers bring in a reusable cup.

Clive’s blog post is available to read HERE.

Non-vegan menu additions

Meaty Tip-Top Hot Pot
Chicken & Butternut Squash Hot Pot, £6.50
A rich and creamy, dairy-free chicken stew, with pulled chicken breast, roasted butternut squash, baby plum tomatoes, a handful of black-eyed peas and gluten-free whole oats. Top it off with a pot of fresh spinach, toasted seeds and a squeeze of lemon.

Toasted Tortillas
Pulled Chicken, Avo & Green Salsa Toasted Tortilla, £4.75
Pulled chicken breast, which has been seasoned with a green salsa of coriander and lime, is combined with fresh avocado, red onion, handfuls of spinach and coriander in a kibbled rye wrap to make a delicious tortilla that is ready to be toasted.

Mexican Egg & Beans, £4.75 (vegetarian)
A take on the traditional Mexican breakfast of ‘Huevos Rancheros’, this combines a free-range egg, avocado, feta, Mexican-style beans and a handful of fresh coriander in a kibbled rye wrap that is ready to be toasted.

Pret has been experimenting with meat-free food to show that these recipes can be just as tasty.

Mexican Chicken Soup, £3.45 (10p donation to the Pret Foundation Trust)
Inspired by a traditional Mexican pozole, this is a lively chicken soup with a kick.  British chicken, tomatillos, sweetcorn, spinach and petit pois are blended with garlic, coriander, cumin, jalapeno peppers and finished with a squeeze of lime.

Every Pret soup sold donates 10p to the Pret Foundation Trust, a charity that helps to break the cycle of homelessness in the UK.

Meaty Chef’s Special
Classic New Yorker on Rye, £3.99
A generous handful of salt beef with crunchy gherkins, topped with crispy onions, fresh spinach, pickled cabbage and carrot, and finished with mustard mayo on rye bread. Available in shops until Monday 5 March.

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