Nando's- Taste- Review

The Great Portland Street branch is one of the newer openings in London. The relaxed and chilled and to a degree upmarket interior that differs from restaurant to restaurant yet still manages to maintain the chain's vibe is also what Nando's is known for, whether it be the artwork by young artists, the music or the extremely helpful staff.


Newer additions to the menu such as the Flame grilled butterfly chicken breast was boneless & allowed for an easier way of eating. The Prego steak roll was a nice touch in which it was also nice to see Nando's exploring other meat opposed to chicken it enhanced beautifully with the addition of pineapple and extra cheese
Sides or extras such as Chips coated in Peri Peri spice was a nice touch adding that kick and flavour to the dish. The Mash was also another highlight smooth in texture and creamy excellent when paired with say an extra hot or hot chicken complementing and cooling at the same time. The Macho Peas wasn't much to my liking even when paired with the mash it seemed to lack flavour and even though there was a hint of chilli that came through there wasn't much else


Options such as the Salad and also the veggie and beanie wrap are nice touches and help to not exclude even though Nando's is primarily known for poultry. The salads could be accompanied with or without Chicken allowing the restaurant to tap into a wider range of individuals not leaving out those with carbs or calories on mind or non meat eaters.

Deserts was a nice touch with a wide selection of ice creams to help settle and cool the taste buds along with cheese and chocolate cakes. The Mango Sorbet was the highlight of the desert menu the most fruity & flavoursome of the deserts and a personal favourite

The affordable price points allow for Nando's to be accessed by a wider demography then most restaurants its diverse options and menu can be remixed and switched and also allowing the diner to choose what ever flavour or how spicy they would like their dish is a nice touch and allows room for experimentation and constant return trips in which its hard to bore of and proves that chain restaurants don't have to rely on routine and repetition





4/5


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