Arc Inspirations’ hold true to their ethos of using locally sourced and seasonal ingredients wherever possible, and with Executive Chef, John Richold crafting new dishes to add to their existing menus using proven super foods, they provide a constantly evolving menu that retains the interest of their customers.  Quinoa, bulgur wheat and green vegetables, such as broccoli, kale, pak choi and seaweed, will provide vitamins and minerals to boost energy and well-being, cleverly combined with protein and fibre to create a range of well-balanced and delicious dishes.  Customers can choose their own meat, fish or vegetable main and add a super food salad to create their own healthy dish.   These super food menu options will be available at 9 of their 10 locations.

John Richold called upon the expertise of acclaimed Leeds chef Anthony Flinn to get the best out of these super foods and Anthony’s experience in devising healthy menus, which retain quality, taste and satisfaction, was crucial to ensuring standards weren’t compromised.  The full range of super food options will be available at Trio in Headingley, Napa in Roundhay and Kobe in Horsforth, all in Leeds, and at their flagship Banyan Bar & Kitchen in York.

Says John Richold: ‘We understand that our customers expect the best and we didn’t want to provide dishes that didn’t satisfy or deliver on taste.  Working with Anthony has been a pleasure and has ensured that we have managed to balance these elements and create some outstanding dishes for everyone, for those who want to manage their food intake, and for those who just want to try something new.  We don’t do ‘bird-seed,’ we do satisfying, energising dishes that work for all.’

Favourite dishes will remain on the menus and with John’s now famous traditional ‘American style of cooking’ which involves long and slow cooking over American hardwoods and char broiling meat to create distinctively flavoured and tenderised meat and fish, are putting Arc Inspirations on the culinary map nationally. 

Super Food dishes include:

Poached Chicken with Quinoa Salad, healthily poached tender chicken, with a colourful mix of quinoa, beetroot, roasted butternut squash, spinach, celery, parsley and pumpkin seeds with a garlic oil dressing.

Sirloin Steak with Bulgur Wheat Salad: Prime cut of beer with a nutritious salad including bulgur wheat, artichokes, toasted walnuts, apple and red chard, finished with walnut oil.

Salmon and sweet potato fish cake and super food green salad, which includes a vibrant salad loaded with broccoli, kale, pak choi, sea weed, sesame seeds and a drizzle of chilli and balsamic oil.

Portobello Mushroom and 5 Bean Burger, delicious with any of the three superfood salads and a fantastic source of fibre and protein.

FACTS:

All ingredients in the salads are included in the top 50 super food list and full of powerful nutrients.   Quinoa (pronounced keen-wah), the seed (or some say whole grain) of an edible crop similar to rice or barley, is a fantastic cholesterol-free and low-fat source of protein;
Bulgur wheat (a whole grain, usually made from the kernels of durum wheat) is a good source of fibre, protein, iron and vitamin B-6;
Broccoli is a fantastic source of vitamins C and A as well as calcium and fibre.  

To join us at one of our press preview lunches and enjoy a selection of dishes from our Super Food Menu at Trio in Headingley on the 23rd January or Banyan York on 29th January, please contact Laura Good on 01904 234752 laura@kendrapr.co.uk