Wok&Go
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A NOODLE bar business which began life in Chester has made it to mainland Europe. Wok&Go has opened its first branch in the Vila Nova De Portimão, Faro, Portugal, with its first day of trading on July 3 proving a busy lunchtime.

Des Pheby, the founder of Wok&Go, recently signed a franchise agreement with BrandPlus which will lead to 20 new stores over the next 10 years.

 
The next branch is to open in Lisbon next month.

He said: “We are very excited to start this journey abroad and introduce our passion for Asian-fusion food to the people of Portugal.”

Pedro Martins, the Algarve franchisee, who has worked in hospitality for 22 years, added: “I’m a big noodle fan myself. A few months ago I had a conversation with João Lucas from BrandPlus and he suggested Wok&Go.

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“I’m so glad I looked into it, as I received very good training and support and I’m incredibly happy with the final result. I think Wok&Go has a big future and I’m proud to be part of it.”

Wok&Go started as a small business in Chester. Des already owned the little café Go Fresco that later became a student-favourite late night takeaway.

Inspired by the Asian dining experience in Chinatown during a trip to New York, he launched his first Wok&Go store in Northgate Street in 2008.

The concept was warmly welcomed by Chester residents, encouraging Des to open a second store in Foregate Street and start expanding into other cities.

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Wok&Go is now firmly established in the UK and a growing franchise consisting of over 20 branches, including international stores in Dubai and, now, Portugal.

Des added: “We are still independent and based in Chester. I’m very proud of Wok&Go being born and bred in this beautiful Roman city.”

Wok&Go specialises in healthy, nutritious Asian-fusion noodles cooked to order in minutes. BrandPlus is a Portuguese company with over 25 years of experience in the food and beverage industry.

Related: Wok&Go Franchise

Their brands include the first 100 per cent Portuguese fast food chain, Mexican-inspired restaurants and local cuisine.

By Mark Dowling

Source: Chester Standard

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