OUR STORY

As part of a fairly large and extremely busy family, we were often left disappointed with the choice and quality of the fast food restaurants available. We would often try with no avail to find somewhere that pleased the whole family. From the simpler tastes that younger kids enjoy, to the varied flavours and well cooked food to suit the adults. With the knowledge that “fast food” doesn’t necessarily have to mean quality compromised food, we felt that there was indeed a gap in the market for something new…

Starting with our U.K. sourced produce, we have tried to the best of our ability to source our ingredients locally where possible. From our “red tractor assured” chicken, fruit and veg, to our Porrelli Ice cream which is all made in Paisley. We employed local contractors to carry out the extensive refurbishment to the building that we took over and even worked with a design company in Glasgow to produce our packaging.

We then carefully selected our chefs from a variety of backgrounds including the hotel and hospitality industry. We often find that these chefs are used to a fast paced environment without compromising on the quality of the food.

And finally, the extremely gruelling time consuming process and probably one of the most important to us… 

OUR UNIQUE FLAVOURS! 

This is what would make us stand out and become our own brand. It’s what would keep our customers coming back again and again. It’s no surprise that this was the longest process of our journey. We spent around 6 to 8 months of constant back and forth with the supplier, trying and testing every new batch of sauces often with all the family. We really listened and took on board their opinions, and there was a lot! It’s too zesty, too salty, too thick, it’s too watery. Constant tweaking until we got what we believe is just right, and we hope you think so too.

Your food is freshly prepared from the second your order is placed, and yet we still manage to be competitive with our prices and match that of any fast food establishment. Proving that inexpensive food can infact still be quality food.