Taking to social media this morning, the chain explained that after a three month hiatus from the menu to make way for the Vegan Festive Bake in November, the Vegan Sausage, Bean and CheeZe Melt is making a comeback, and is now available to tuck into from just £1.90.
In case you’re unfamiliar with the bake, the vegan-friendly version is designed to mirror the original and much-loved Sausage, Bean and Cheese Melt, and is also wrapped in layers of golden puff pastry – but instead of the classic filling, it’s loaded with pieces of vegan sausage, grated original and mozzarella flavour vegan cheeZe, and, of course, baked beans.
Greggs says the pasty’s return follows “pleas from fans”, who’ve been encouraging it to reintroduce the item back to the menu.
But if social media’s been anything to go by this morning, it looks like those pleas have been somewhat drowned out by disappointed vegans and non-meat eaters who were hoping it would be the popular Vegan Steak Bake returning instead.
“What has happened to the vegan steak bake? I know I keep banging on about it, but they don’t even stock them in my local Icelands anymore. Miffed,” another fan wrote, while a third added: “The vegan steak bake is so much better than the vegan sausage, beans and cheese.”
Another fan wrote: “Gutted – was hoping for the vegan steak bake.”
While some fans seemed to be happy about it, the general consensus seems to be that the announcement was “pretty disappointing” after they were left waiting all week to find out would be returning.
Image: Greggs
For those disappointed fans though, Greggs has already launched a new selection of new meat-free menu items this month – with the introduction of the Vegan Southern Fried Chicken-Free Baguette, Vegan Chicken-Free Goujons, Vegan Chicken-Free Cajun Roll, and Warm Winter Vegetable Soup.
The Vegan Sausage, Bean and CheeZe Melt is now available in all Greggs shops across the UK.
She's big, she's green and she's ready to ruin your figure.
A lot of you will have seen the viral ‘Bertha’ cake by Leeds born beloved sweet treat specialists Get Baked.
They recently opened another site in Manchester's Northern Quarter, where queues literally formed round the block of hungry punters wanting to get their hands on the infamous sugary treats.
And now it's going to happen all over again, as they've recently unveiled their newest flavour which is sure to go down a storm.
We’ll give you a hint: it’s a current food and drink trend that’s about as big as Bertha herself – it’s not matcha, it’s not hot honey (duh), and it’s not Guinness…
Images: Get Baked
Yes—scratch that; HELL YES!Get Baked is set to welcome Bertha’s equally beautiful twin sister, and she’s officially a pistachio girlie.
Having started out life simply as ‘Bruce’, after taking inspiration from the iconic scene from Matilda, this thing has become a phenomenon in its own right, and who doesn’t like more flavours of a good thing?
Probably one of the biggest foodie crazes going at the minute, thanks to the popularity of pistachio cream, cookies, lattes and the similar social media sensation that is the ‘Dubai Pistachio Bar' people are rather fittingly going nuts for this particular flavour of almost absolutely anything.
With that in mind, the Leeds-born bakery and dessert shop – founded by Rich Myers over in Headingley back in 2011 – have shown no hesitation in hopping on the bandwagon and creating a new twist on their own viral menu item.
Teasing the full details in a post on their Instagram this week, they wrote: “What’s big, green, and is going to destroy your life in a couple of weeks’ time? Pistachio Bertha. Strictly limited to 5,000 slices. Coming oh so soon. GB.”
In case you were wondering just how mad those with a sweet tooth could possibly go for a slice of cake, just look at the recent queues when they finally launched in Manchester city centre:
Speaking on the grand opening here on our turf and his partner Amy’s hometown, Myers said simply: “Manchester, what a launch. Thanks for much for the warm welcome. Stay baked.”
The Swine That Dines announces the official opening date of its brand new restaurant
Clementine Hall
Much-loved Leeds Bistro The Swine Bistro, formerly known as The Swine That Dines, has moved to a bigger space in Headingley.
Although it’s gone through a few name changes over the years since launching as The Greedy Pig cafe in 2012, this independent spot has long been a firm favourite for Leeds locals for some time now.
Run by chef couple Jo and Stu Myers, they’ve been operating out of North Street where it’s all about cooking seasonal produce simply and with an added ‘little bit of sunshine’.
But now Swine Bistro has moved up over to Headingley, taking up a unit previously occupied by Jam hairdressers on Otley Road.
Image: Supplied
And the time has finally come for them to open their doors, as they announce their first service will take place on Friday 4 April with bookings open from today, Thursday 20 March.
The Myers will be welcoming head chef Kirsty Cheetham, who won Observer Food Monthly’s Best Sunday Lunch award in 2018 and 2022 when she ran The Queen o’t owd Thatch in South Milford, Leeds.
The expanded space in the restaurant has allowed the team to curate a bigger wine list which will include natural wines from Wayward Wines and Latitude Wines as well as local beers from Ilkley Brewery and Horsforth Brewery.
Image: Supplied
The team remains passionate about locally sourced ingredients and has partnered with a variety of Yorkshire suppliers including R&J Yorkshire for its fresh meat, Tarbetts fishmonger, cheese from George & Joseph cheesemongers and beans from micro roaster, Chipp Coffee Co.
Jo Myers, co-owner of the Swine Bistro said: “It’s taken a huge amount of time and effort to realise our dream to revamp what was previously a hairdresser into a fully functioning kitchen and restaurant. It’s been a wild ride but we’re excited, and slightly nervous, to finally open our doors.
“We love the vibe in Headingley and the time out has allowed us to have fun with our menu as well as take part in lots of essential taste testing of ingredients and drinks from our brilliant local suppliers. We can’t wait to welcome guests into our new restaurant!”
Emily Sergeant -
2nd February 2023 
