Organic soft grain bread made from 100% Dutch harvest with peanut based satay sauce, hand sliced chicken breast spread with a mix of Indonesian roasted coconut, galangal root, cumin, laurel, garlic and peanuts, coriander and spring onion. Grilled in the, by Sanday's redesigned, Brussels waffle iron which seals the grilled sandwich at the edges

Pulled, braised lamb shoulder with chilli, fresh coriander, pomegranate seeds and yoghurt and mint raita on a pide style Turkish style flatbread served with a carrot honey and orange salad.

Smoked salmon, soft goats cheese, pea shoots, beetroot horseradish and dill relish in a sour cream, lemon and dill bread.

A bar marked wrap filled with succulent sliced chicken breast, dark cook maple cure bacon, creamy New England sweetcorn chowder sauce with pieces of chargrilled corn with crunchy leaf, served with crunchy smoked jumbo corn.

3 layers of flatbreads sandwiched between beetroot tzatziki sliced chicken, sliced cucumber with spinach in the bottom half. Then fresh rainbow salad with olives and feta cheese with salad leaves in the top half.

This wrap is packed with some of vegan food's greatest hits.