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Today, we're going to do a whole episode of the podcast about something that has just

become a symbol for where we are, a symbol that some people love, that some people hate,

that some people are just a bit mere about, but there's been lots of discussion about

it, particularly this week.

It is preta mongé, which I won't call a sandwich chain because it's more than that

and before we talk to the CEO of Pratt, I'm going to speak to Helen Graves, who is the author of

the book 101 Samuages. Hello, Helen. Hello. Are any of the 101 Samuages in your book from

Pratt? They're not, I'm afraid, there are no brands involved.

Okay, well let's talk about Pratt Samuages then, so I've got a selection in front of me.

Let's, I just want to get you a verdict on them. So first of all, I'm going to open up my favorite,

which I've probably had, what? 200 times in my life, probably more. It's the smoked salmon classic,

brown bread. That's my, that's actually my airport preta sandwich choice because it's very good

for breakfast. I'm often at the airport early and I think it's a preta classic actually. I really,

really love the softness of that sandwich and the butter and the salmon and the brown bread.

It's very simple, but it works. Right, next on our taste test. This is another one

of my favorites. I don't know how to get into it. The change of the packaging. This is the

Jambon Burr. I think that's one of Pratt's best Samuages, but it's not perfect. I do have a

couple of issues with that sandwich. Such as? I was too cold and I know that sounds a bit silly

because obviously they do need to refrigerate the Samuages, but it does have a negative effect

on the experience of eating it, I think, because it makes it a little bit chewy because it's got

that sort of small, chewy roll. It's quite sturdy roll anyway, and also there's not enough butter.

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