Nando’s, Taplow
The Peri-Peri restaurant operator has confirmed that it is set to open a new venue in Taplow.
Nando’s will be opening a new restaurant at the Bishop Centre in Bath Road this year.
Popeyes, Aberdeen
The US-born fried chicken chain has submitted plans to open a restaurant on the Granite Mile, Union Street, Aberdeen.
It would mark the brand’s third Scottish site, after plans for a drive-thru in Altens were approved.
Popeyes aims to expand its presence across the UK, and opened a store in Barrhead near Glasgow last year.
Zia Lucia, Reading
Zia Lucia has signed a contract for a 1,173 sq. ft property in Reading city centre.
It marks the brand’s first restaurant outside of London as part of its expansion into the rest of the UK.
The brand is looking to open up to 10 sites throughout the UK over the next three years following the significant success of its neighbourhood London restaurants.
Rigatoni’s, Manchester
Manchester-based restaurant group Sud Pasta will relaunch this month under new brand, Rigatoni’s.
It will make its debut this week, taking over Sud Pasta’s restaurants in Ancoats and Exhibition food hall in the city centre, with sites in Altrincham and Sale set to launch next week.
Rigatoni’s will specialise in bowls of house-made rigatoni that will be extruded fresh daily at each site and served with the likes of white beans, garlic, fresh chilli and parmesan; brown crab, vodka sauce and tarragon; and nduja meatballs in amatriciana.
Bellazul, Marylebone
A neighbourhood Mediterranean restaurant and bar is coming to Marylebone next month.
Bellazul will open on 1 February on Blandford Street, serving a menu that encompass the flavours of Italy, Greece and its islands and Morocco.
The kitchen will be led by head chef Simone Serafini, previously head chef at Cecconi’s, Cacciari’s and Mayfair private members club 5 Hertford Street.
Shrimp Shack, Streatham
The fast-casual seafood restaurant recently opened in Streatham, founded by Balal Aqil, founder of Creams Cafe, Danny Caratella, Rish Gola and Raf Adam.
The core menu centres on a ‘build your own’ experience where diners choose their size of shrimp, dip, and seasoning.
