LEON Jubilee Place Menu

Slow cooked organic porridge oats with organic activated almond milk topped with almond butter and a ruby red compote. Our ruby red compote is boosted with chicory root, a natural prebiotic fibre, to make this breakfast good for your gut. Activate...

Slow cooked organic porridge oats with organic milk topped with almond butter and a ruby red compote. Our ruby red compote is boosted with chicory root, a natural prebiotic fibre, to make this breakfast good for your gut. *Contains chicory inulin ...

Organic oat porridge with banana & cinnamon. Naturally sweetened with dates. We cook our porridge fresh for you every morning using organic British oats and activated organic almond milk. Activated almonds are nuts that have been soaked in fresh f...

Organic oat porridge with banana & cinnamon. Naturally sweetened with dates. We cook our porridge fresh for you every morning using organic British oats and organic dairy milk. *Served with dairy milk as standard. Please ask for activated almond m...

The anti-inflammatory pot. Turmeric honey & sliced banana with live yoghurt. Topped with bee pollen.

Sustainably sourced hot-smoked salmon with smashed avocado and two poached eggs. Paired with a squeeze of lemon and cracked black pepper. The high protein power pot.

Poached egg topped with Cumberland sausage and saucy beans, for those who love both breakfast and England.

Poached egg topped with saucy beans.

Freshly poached free-range egg with a cumin-spiced supergreens shakshuka - kale, green chilli, spinach, and courgette - topped with grilled halloumi cheese, LEON Aioli and fresh herbs.

Our take on the Middle Eastern classic. Two freshly poached free-range eggs in a chilli and paprika-spiked tomato sauce, topped with garlic aioli and fresh herbs.

LEON sourdough toast with a pat of French butter.

Freshly smashed avocado and grilled halloumi, served with a touch of chilli sauce in a toasted sourdough muffin. Smashing.

Bacon, egg, spinach & LEON-made ketchup on a lightly toasted, soft sourdough muffin.

British Cumberland sausage, egg and LEON-made ketchup in a lightly toasted sourdough muffin

There’s muffin meaty about our plant-based, spiced sausage patty. Paired with LEON’s fruity tomato ketchup and fresh spinach in a lightly toasted sourdough muffin. Sorry not Saus-y. *Not available as gluten-free option

Hallou, is it breakfast you’re looking for? This box is packed with grilled halloumi, two freshly poached eggs, supergreens shakshuka, and saucy beans. The breakfast of champions.

A breakfast feast. bacon, gluten-free Cumberland sausage, two free-range poached eggs, grilled halloumi, saucy beans and grilled tomato.

Crispy moons of potato, celeriac and onion. Freshly baked every morning.

An all-butter flaky pastry with a hidden dark chocolate centre.

All-butter croissant. All flake.

A tropical summer variation of our favourite green juice. Made with avocado, lime, ginger, pineapple, mango, kale, apple and spirulina.

A refreshing blend of dragon fruit, mango and lime that will transport you to sun, sea and vitamin C.

Lemons get a sweet and tangy twist in Razza, punky pink lemonade. Fruity, fizzy and fearless, he gets his feel-good flavour from natural raspberry, organic lemons and Fairtrade organic cane sugar - so he tastes good and does good too.

Finally, cola that tastes good and does goo too. Organic and fairtrade, made with real cola nut grown by the Mende and Temne people of Sierra Leone.

Gingerella's fiery kick comes from organic ginger grown in the rainforest of Sri Lanka, Organic lemons, vanilla, sugar, and a fair deal for the people who grow them.

If life gives you lemons, get lucky with lemony. Made from organic lemons and fairtrade organic cane sugar, it brings good fortune to the farmers, who get a fair deal for their harvest.

The taste bud popping flavour of raspberry, lemon and baobab mixed with MOJU's powerful blend of prebiotics and plant fibre is the super easy way to up your gut game.

Up for something spicy? With 13.8g of raw, fresh-pressed ginger root in every shot, there’s no escaping the burn. Morning wake-up-call or caffeine-free kick, nature’s star player is here to fire up your performance and fight off fatigue.

It's the LEON staple, with a kick. Chargrilled chicken thigh with creamy LEON Aioli, smoky pink kraut, fresh herbs, and a lemon for squeezing. Served on brown rice.

Chargrilled chicken thigh in the punchiest, peanutiest satay sauce.

A vegan take on the traditional Brazilian feijoada. Slowly simmered black beans, carrots and onions spiced with sweet and smoked paprika, and oregano. Served on Italian brown rice.

Chargrilled chicken thigh with creamy garlic aioli & barbeque sauce and topped with mint and parsley. Served on Italian brown rice.

A vegan take on the traditional Brazilian feijoada. Slowly simmered black beans, carrots and onions spiced with sweet and smoked paprika, and oregano. Served on Italian brown rice.

Hallou, it's Mi again. Grilled Cypriot halloumi wrapped up with Aioli, spiced mango ketchup and cherry tomatoes.

Crispy baked nuggets with good-for-your-gut kimchi slaw, spicy gochujang mayo, crunchy cos lettuce and fresh herbs.

Bite into the smoky goodness of paprika butter marinated chicken thigh, LEON Aioli & Chilli Sauce, LEON slaw, and pink kraut. It's seriously smokin'.

Chargrilled chicken thigh with tarragon mayonnaise. Served in our sourdough burger bun with fresh tomato relish.

What the world needs now. A vegan burger topped with our LOVe Burger sauce, fresh tomato relish, crunchy lettuce, pickles and a slice of mature cheddar vegan cheeze.

Baked. Crispy. Criss-cut. We won’t waffle on.

Our smooth chickpea dip with tahini, lemon juice and garlic. Hummus where the heart is.

For dipping, dunking and scooping.

The famous golden nugget is back. Gluten-free chicken thigh nuggets.

The famous golden nugget is back and in a bigger portion. Gluten-free chicken thigh nuggets.

Chargrilled chicken thigh with mint and parsley.

Freshly shredded cabbage and carrot, green beans with peas mixed in a creamy slaw dressing

Mozzarella and truffle with chestnut and porcini mushrooms in a crisp gluten-free crumb. Served with LEON’s famous tomato sauce for dipping. Really nice rice.

Chargrilled chicken thigh and our much-loved LEON Aioli. On greens, lentils and grains. Finished with smoky pink kraut and a lemon wedge for squeezing – it’s the flavours you love, salad style.

Chargrilled chicken thigh and our much-loved LEON Aioli. On greens, lentils and grains. Finished with smoky pink kraut, a lemon wedge for squeezing, and a pot of LEON Chilli Sauce for a spicy kick – it’s the flavours you love, salad style.

Spiced red lentils & yellow split peas, simmered in creamy coconut milk. Topped with Kachumber: a pickled mix of cucumber, tomato, and red onion. This LEON dahling will leave you glowing.

Good-for-your-gut kimchi with fermented white cabbage, carrots, spring onions and apples with hints of chilli, garlic, and ginger.

Say hello to our courgette and pea bhaji wrap. Topped with a classic Kachumber, a sprinkling of crispy onions and herby mayo, this vegan dish is Britain’s most loved takeaway all wrapped up.

Ever tasted the rainbow? Try our colourful combo of roasted butternut squash, zingy herby mayo, and pink kraut with greens and grains. Served with a lemon wedge. Bish, bash, squash.

Made with chicken thigh, edamame beans and infused with green chilli, lemongrass and lime leaves. A dash of fish sauce gives an authentic Thai flavour. Fresh, fragrant, feel-good.

Our Insta-worthy beetroot vanilla latte. Pink to make everyone wink.

A soft mix of ground almonds and fresh lemon juice on a gingery biscuit base. Wheat free.

Ken & Jesse’s flourless chocolate chip cookie, freshly baked here in Leon throughout the day. Accept our cookies.

Like a posh hobnob. A poshnob, if you will. This vegan bake is packed with oats, cranberries, agave and pumpkin seeds. Good for dunking.

Velvety smooth cocoa and vegan chocolate drops make for a gooey-centred cookie with crisp, almost caramel edges.

A gluten-free white chocolate blondie flecked with blueberries and a zesty kick of yuzu juice. We think it’s the berry best.

An oaty nutty biscuit base, bound together with golden syrup. Topped with a layer of nutty almond butter and finished with marbled dark & white chocolate.

Gluten-free oats, nibbed hazelnuts and nibbed almonds blended with golden syrup, lime juice, lime zest and crystallised ginger. Not your ordinary flapjack.

You’ll never want to bake your own again: the ultimate banana bread with chopped walnuts, pecans & dark chocolate chunks gives this loaf the perfect crunch. You’ll go bananas for it.

Organic porridge oats with cow's milk.

A free-range poached egg with our baked beans.

A free-range egg in a lightly toasted and buttered sourdough muffin. And a few spinach leaves, for growing Popeyes.

Slowly simmered black beans, carrots and onions, served with brown rice, cherry tomatoes and fresh peas.

Gluten-free chicken thigh nuggets served with LEON baked fries, cherry tomatoes and fresh peas