Patisserie Valerie has unveiled its new slimmed down menu for the summer, which it said refocusses on quality ingredients, creative designs and ethical sourcing.

The new range is focused around a core of five reworked patisserie products – strawberry gateau, double choc cake, blackforest chocolate sponge, baked cheesecake and mille-feuille.

An all-day brunch menu includes smashed avocado on toast, Greek style yoghurt with granola and fresh fruit, eggs benedict and ‘Madame Valerie’s vegan breakfast’.

The lunch to dinner menu has been stripped back to a range of comfort dishes including croque monsieur, stuffed croissants and handmade sandwiches, such as the Valerie club and roast chicken sandwich.

It also includes the vegan super wholefood salad, which contains rocket, baby spinach, sweet potato, tenderstem broccoli & blueberries with a black rice & quinoa salad.

Afternoon tea has been retained, and includes miniature patisserie, sandwiches & quiche, scones with jam & clotted cream.

A new no-added sugar drinks range comes from Cawston Press.

Personalised cakes and gateaux are still available to be ordered online.

Managing Director, Paolo Peretti said: “We’re really excited to be able to share some of the hard work that’s gone on behind the scenes over the past few months at Patisserie Valerie. We’ve not just put the butter back in our pastry, we’ve upgraded the quality of the ingredients our menu from Italian Amerena cherries on our black forest gateaux to Mediterranean figs in our new vegan super wholefood salad. Hopefully this investment in quality shows our commitment to grow the Patisserie Valerie brand keep it at the heart of the high street.”