Nando’s

I love Nandos and I am super happy that one has opened in Stockport but honestly, this place has the worst seating arrangement in the history of restaurants. Be prepared to almost be sitting on top of your neighbour at the next table, jabbing elbows into each other and all. Initially the restaurant had the tables set out into fours but some bright spark decided to split these all into two person tables. Honestly Nandos. It is getting a little ridiculous. I dont go to this restaurant to make friends or share my chicken with the person next door which is what it is beginning to feel like you are trying to make me do. PLEASE SORT OUT YOUR TABLE ARRANGEMENTS.
But I still love you. And I will be back. Same time again next week.

When Nando’s opened in Stockport a year or so ago I was quite pleased; not because I couldn’t find a Nando’s before (you just have to close your eyes and spin around in the centre of Manchester to find one), but because it’s easier to get to. That’s right, pure, unadulterated, downright laziness.
So, after a year, what’s the verdict? The verdict is that this, is indeed, a Nando’s. I know that sounds a bit weak, but I think that it describes the situation perfectly.
There’s nothing really unique about this Nando’s vs. any of the others apart from the location; the décor is the same as you would expect anywhere; the service is the same; the food is the same; the sauces are the same.
That said, sometimes that’s what you want isn’t it? To go somewhere and know what you’re getting? I wouldn’t say Nando’s is anywhere near a truly great eating experience, but if you’re in the mood for Nando’s, where else are you going to go?
For those of you who aren’t already familiar with England’s second favourite cooked chicken chain (you know who the other one is), it’s a pretty basic proposition; apart from one or two things on the menu, it’s chicken. When my wife first went to Nando’s she knew that it was chicken, but was surprised that it was all chicken. You choose your chicken (breast, quarter, half or whole), select a spiciness level and a couple of sides. They stick it on the stove and flame-​grill that clucker right up.
You’ll leave full, and probably happy, so instead of pushing things too far, I’ll leave you with my three top tips:
1. Look at the combos — they often work out cheaper than getting things separately.
2. Peri-​peri salt on the chips — well worth it
3. Halloumi — it’s great, and one of the main reasons that we end up going back.