Claimed to have been kept true to its original recipe, The Philly Cheesesteak Sandwich contains char-grilled, shaved rib eye steak, sautéed onion and Monterey Jack cheese, served in a baguette with chips.
A new BBQ Hog Burger complements the existing BBQ Pulled Pork Sandwich and BBQ Hot Dog, while a new Gourmet Hot Dog comes served with chips and six beer-battered onion rings.
Carrying on the US theme is the new Tennessee Burger, which is a chicken or beef burger with bacon, glazed with honey made from Jack Daniel’s Tennessee Honey.
Other additions
Other mains additions include a Mexican Burger – a chicken or beef or vegetable burger with cheese, salsa, guacamole, chilli peppers – and a new Original Gourmet Beef Burger, which comes with bacon and Stilton, Shropshire blue and spring onion sauce.
For vegetarians, JDW has made available its Thursday Curry Club sweet potato, chickpea and spinach curry seven days a week.
The product is gluten-free and also suitable for vegans, if ordered with extra poppadums instead of naan bread.
The recipe was made by Sanjay Sighat, who was named development chef of the year by the Craft Guild of Chefs in June.
On the breakfast menu, JDW has added a twist to its popular Eggs Benedict with the inclusion of Eggs Royale – two poached eggs on an English muffin, with smoked salmon, Hollandaise sauce and rocket leaf.
Eli's cheesecake
New to the desert menu is a Salted Caramel Cheesecake, courtesy of Chicago brand Eli’s.
Cooked the traditional Chicago way, the cheesecake is firm on the outside and soft and creamy on the inside. It will be available as part of a coffee or tea meal-deal in participating pubs for £2.49.