Why nandos chicken

Many UK food producers and restaurants have struggled to recruit workers during the coronavirus pandemic, heaping stress on supply chains that were already strained by Britain's departure from the European Union. In recent months, worker shortages were exacerbated by UK rules that require people to isolate if they come into contact with someone who has been infected with the coronavirus.

Covid 'pingdemic' and Brexit mean food and gas shortages in parts of UK. Read More. New rules came into effect Monday that mean that fully vaccinated people in England are no longer legally required to isolate if they come into close contact with a positive COVID case.

But other factors mean the problem hasn't gone away entirely. Right from the start, our two founders had great ambitions for their small business. The next few years passed in a blur of long hours and hot kitchens. And then another - always flying by the seat of their pants, taking risks, feeling as though they could fail at any moment. The rest is history! Inspired by the legend of the Barcelos cockerel, Barci pronounced Barsee is our brand icon.

Marks Salimu, an artistic and humble man, classically trained as a sign-writer is the person behind it. In fact, the first time I heard about Nando's was from a friend who pointed it out while we were visiting Washington.

On a recent trip to England, I set out to finally eat at Nando's after hearing about it for months. Here's what dining at the restaurant was like. I found a location just a few blocks from Piccadilly Circus while sightseeing. There was a bit of a wait at this location just off Regent Street but not more than five minutes.

South African decor fills the restaurant and gives it a rather exciting ambiance. The dining room was moderately crowded with plexiglass partitions dividing some of the tables.

The restaurant smelled of delicious chicken and I was eager to finally try Nando's. Paper menus were left at each table but all the ordering was done on the Nando's website. QR codes encased in little hearts led the way to the ordering website. Each table had a number to include in the order so servers knew where to bring the food.

Much to my expectations, chicken was the primary item on the menu with few alternative options. Other items included burgers, salads, and dips but I had my heart set on peri-peri chicken. I ordered my chicken with mild spice and hoped for the best. It didn't take too long for the meal to be prepared but the short time waiting was spent further analyzing the South African artwork. Soon enough, the star of the night appeared. The beautiful golden brown chicken came out in its iconic heart shape, accompanied by two sides.

I was all set to dig in but waited just a bit longer to get some sauce. The server recommended peri-peri garlic sauce so that was what I grabbed.