La Tasca, the Spanish casual dining chain, has launched what it describes as its “most innovative and diverse menu to date”, a move that is seen the last significant part in the turnaround of the group. The company, which recently obtained a Company Voluntary Agreement (CVA), that will see the group surrender the leases on 22 of its restaurants in total, said the new menu featured more lighter calorie, vegetarian and gluten-free options that has led to its ‘free from’ range offering rise to 75 dishes from 64. The new menu has been overseen by executive chef Antonio Bennetto. Simon Wilkinson, chief executive, said: “Whether choosing one of the new salads for a quick lunch or a selection of our classic tapas dishes from the chef’s specials menu for a leisurely dinner or celebration, all diners will experience a true taste of Spain at their local La Tasca. This is by far the most innovative menu La Tasca has seen. The Spring / Summer menu marked a turning point for the brand but this menu, which features traditional Spanish dishes such as Catalunyian style Huevos Cabreaos (Spanish egg and chips), Valencian Paella Negra (black paella with squid ink and lemon) and slow-cooked pork cheeks from Castilla y León, takes our offering to a new level. “Innovation has been the watchword and our executive chef Antonio has developed a menu that is on trend yet traditionally Spanish. Inspiration has come from a variety of Spanish regions in a bid to educate people about tapas.” The CVA, which was undertaken by Grant Thornton and passed by 86% of all the group’s creditors, will also see the company reduce the rent it pays on 19 further restaurants by 25%, and will see it start to pay its rent monthly on another 26 units.