Got a burning question about Pret? Take a look at our FAQs to see if we can satisfy your curiosity. You can also contact our Customer Services team by filling out the contact form below or by calling 0845 450 0222 between 09.00 – 17.30, Monday – Friday. If you have a query relating to a delivery please contact the delivery team by calling 0845 205 0000. If you need to speak to someone at our Support Centre, 75b, please call reception on 0207 827 8000. Our CEO, Clive Schlee, is also available if you want to discuss anything Pret-related with him that can’t be dealt with by our Customer Services team. Clive says please don't try and sell him stuff or ask him to advise you how to set up a sandwich shop, (a lot of people have). You can get hold of him by calling 020 7827 8000. For all media enquiries, please visit our Media Centre.If you are looking for innovative and quirky kitchenware to spice up your home or mugs to make your mates laugh, then the Menkind Food & Drink section is the perfect place to stop by and have a browse.

We also stock interesting ingestables for your pallet such as Jack Daniels Whisky Fudge (goes perfectly with a whisky) and a Metal Gumball Machine that will look fantastically retro in any home. You’re sure to be inspired by our great gadgets such as the Sushezi Bazooka Sushi Maker and will probably wonder how you ever managed without them. We also stock items that’ll add a personal touch to your home with home brew kits and personalised kitchenware such as the Personalised Moustache Pint Glass Tankard that is sure to make your friends jealous they don’t own one. Of course we here at Menkind also stock fantastic novelty pieces that are sure to become talking points around the kitchen table. One such item being the Man Bowl, a bowl humorously shaped like a traditional dog bowl. With this fantastic range of products you’ll be sure to find something you will love.Harvey Nichols’ head chef Lee Heptinstall adds thyme jus to guinea fowl breast Lee Heptinstall, head chef at Harvey Nichols in Leeds, invites us to his Christmas table.

Deliciously savoury crispy oxtail roll, parsnip puree and beetroot (all the Christmas decorations featured here are available in the Leeds’ store)You might expect the family of a leading chef to eat like kings on Christmas morning, but for the Heptinstalls it starts with a boiled egg.‘ichiban sushi menu canton miIt’s usually pretty quiet to begin with; jiro dreams of sushi pathejust me, the wife and kids,’ said Lee Heptinstall, head chef at The Fourth Floor Café & Bar in Harvey Nichols’ Briggate store. where to buy sushi grade fish inland empire‘Our tradition is to have a boiled egg for breakfast. jiro dreams of sushi vodly

Then the wider family descends in the afternoon.’Presumably, they then deny him his apron for the day and give him a much-needed break from the heat and hustle of the kitchen?‘sushi grade fish albertaNo, I cook!’ he said, with emphasis. sushi rolling mat morrisons‘I like to make sure there’s something for everyone so I always start with a big selection of starters – and Yorkshire puddings are a must.sushi conveyor belt bcLee makes sure his chicken breast is well dressed (frankly we�d expect nothing less at Harvey Nichols)‘Then I do a selection of roasts; beef, pork and chicken. I find that most people are sick of turkey by the time Christmas is here.’So, what’s the key to cooking a great Christmas lunch, bearing in mind that most of us don’t have access to a premier league chef on the big day?‘

‘I do a lot of work the day before, like peeling vegetables and even making dishes that can be reheated on the day.‘Timing is also vital. My advice is to look at the time you want to serve and work backwards so everything is ready at the same time.’ You’ve been good this year, so why not treat yourself to guinea fowl breast, swiss chard, mashed potato and guinea leg croquette at Harvey Nichols?Unfortunately, however, Lee doesn’t believe in cutting corners or sneaky tricks, so step away from the ready-made roasties. ‘Don’t take shortcuts because you want it to be good,’ he said. ‘But don’t get too stressed about it either. Christmas is about time with the family. And if you make a mistake, so what? Mistakes add to the fun.’And if you’re going to force him to choose between cranberry sauce or bread sauce? Well, ideally he’d opt for neither (he’s not a fan), but if you threatened him with the turkey baster, he’d go sweet.‘We have a cranberry gel on the menu this year on the Fourth Floor,’ he said.

‘The sweet and sharp works well with turkey.’You might find yourself in seventh heaven on the Fourth Floor with Lee’s poached chicken breast, celeriac, bacon and confit eggHe might not be a fan of traditional festive sauces, but Lee does love a good Boxing Day buffet – unless he’s working (the curse of the successful chef) – and sees it as a great opportunity to use up all those lovely Christmas lunch leftovers. And if you’ve got anything left come the 27th, he advises mashing it all up into crispy, savoury little bubble and squeak cakes. Now, we know Lee has been very good this year, bringing creativity and drive to the Harvey Nichols’ kitchen, so what would he like Santa to leave under the tree on Christmas morning?‘I’d love a Kitchen Aid for baking with the kids,’ he said, in the hope that Mrs Heptinstall is reading this and is currently putting her coat on before rushing out to the shops. A little more about Lee:: He was first inspired to cook by his chef uncle, who’d enlist little Lee to help in the kitchen at Christmas.:: He was awarded three rosettes in my first head chef position at Middlethorpe Hall, which was also voted the best restaurant in York.:: Lee’s desert island dish is rib eye steak with twice cooked chips