Restaurant chain dubbed ‘Nando’s of seafood’ looking at opening in Glasgow as 50 UK sites announced
By Christopher Megrath,Sean Murphy
Copyright glasgowlive
A seafood company that is hoping to rival Nando’s in popularity could be set to open in Glasgow.
Shrimp & Co which aims to make ‘seafood fun, social and accessible in the UK’, is hoping to create a brand with the same cultural impact as Nando’s, but for seafood instead of peri peri chicken.
The firm’s menu boasts a variety of dishes, including queen shrimp, butter may mussels, bisque soup and cod sticks, with spice levels of the dishes ranging from ‘smooth sailing’ to ‘inferno’.
According to the brand, the main attraction is a selection of seafood sharing platters, as well as their signature shrimps, fish fillets and shrimp boils. They also offer a selection of sauces to enjoy.
Having opened its first restaurant in Leicester in March, the company already operates three locations, with an additional two in Birmingham. Plans are underway for at least another three sites to open before the year ends, reports Restaurant Online.
The brand has announced an expansion plan to ‘make waves in the UK’ with 50 new sites across the country within the next three years, including its Scottish debut.
Glasgow, Liverpool, Brixton, and Milton Keynes are on Shrimp & Co’s radar, with the firm saying potential sites in Leeds, Nottingham and Manchester also under consideration.
Co-founder Imran Makda revealed that future expansion will be based on a franchise model, which he hopes will facilitate the business’s growth across the country and beyond. By the third year, the company intends to reach the magical 50 stores mark.
Imran said: “We are trying to become the Nando’s of seafood. The idea came from the fact that there isn’t anything like that out there at the moment. You go into a Nando’s and there’s every single different type of person there that enjoys it, and that’s essentially the vision for us.
“Traditionally when you think about seafood you think it’s expensive and very easy to get wrong. The spin we want to put on it is to make it fun, make it vibrant and make it affordable to the masses.”
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