A Glasgow restaurant has revealed plans to open a third venue as it celebrates its sixth birthday.
Salad bar Sprigg started in a takeaway unit on Ingram Street in 2018, and Glaswegians fell in love with their buildable salad bowls, fresh soups and range of drinks.
After expanding in 2021 to a second venue on Sauchiehall Street which offers a dine-in option, entrepreneur Tom McDermott has announced that there will be a third Sprigg opening soon.
The 35-year-old said: “I can confirm there will be a new Sprigg, and we’ll soon be in a position to reveal where our third location will be.
“I always hoped to open more than one shop, and I’m really proud to be in a position to open a third. I don’t take our growth for granted, I’m really grateful to our customers and team."
It has not all been plain sailing for Sprigg as the business nearly closed in December 2021 amid cash flow problems brought on by the cost-of-living crisis and the effects of the pandemic.
With footfall returning to the city centre, the brand has bounced back and is now stronger than ever as it is about to expand.
Tom added: "People have a preconceived idea of what Glasgow eats, so of course there were doubters when I told friends and family the concept for Sprigg, but I felt this was missing from the market.
“Contrary to what negative stereotypes would have you believe, Glaswegians love what we do. People enjoy fresh, delicious from-scratch, single-ingredient, whole-foods — but it was hard to find in Glasgow, certainly when on the go in the city centre.
“There are queues out the door on a daily basis. I love being in the thick of it, throwing fresh, simple ingredients together and letting a good dressing work it all out. I also love when I see someone out and about with one of our bowls.”
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With a menu of vegetarian and vegan options and more than 46 million possible bowl combinations, Sprigg caters to all dietary preferences and needs.
During its six years of success, the company believes it has sold nearly half a million bowls, using more than eight tonnes of broccoli during that time.
As well as serving fresh, made-from-scratch dishes, Sprigg also places a great focus on treating its staff well.
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As well as paying its 14 team members the Real Living Wage, and saying no to zero-hour contracts, the company makes pension contributions, and guarantees paid breaks.
The brand launched a reusable bowl scheme for bowls last year and has worked with recycling specialist, Change Waste so that customers can bring disposable packaging back to the shop to be recycled properly.
Tom has a hopeful feeling about the new venue, adding: “It will feel different to the other two, but it will have everything you’ve come to expect on Sprigg. Who knows, if this goes well, there could be another one.”
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