Another new food venue has taken up residence at Regent Circus, with Dough&Co opening for takeaway last week, and set to open for dine-in customers soon.

The independent wood-fired pizza restaurant chain is the brainchild of CEO Chris Sharman who is a renowned chef in the UK with Michelin star aspirations.

Swindon Advertiser: The Dough&Co team - Tristan Breadman, Hollie Smith, Chris Sharman, Cajie Dias, Tindaro ReitanoThe Dough&Co team - Tristan Breadman, Hollie Smith, Chris Sharman, Cajie Dias, Tindaro Reitano

He said: "I'm really excited to be opening Dough&Co venue in Swindon.

"It's the first one that we're opening in the South West so we're hoping for great things from it.

"We really liked the location and the unit at Regent Circus, it's the biggest restaurant we've opened to date," he added.

The interior is highly polished, with muted colours, wood panelling to accentuate the wood-fired ovens that cook their authentic Italian pizzas.

There's a bar area as you walk in; the famous oven is roughly in the centre and at the far end of the room there's a circular seated area.

Swindon Advertiser:

Swindon Advertiser:

The pizzas themselves that are available are a mixture of the classic ones you'd expect like margherita, pepperoni and ham and pineapple (amusingly called 'The Controversial One' on the menu)

But they also have more exotic offerings to choose like 'The Spanish One' with marinated king prawns and chorizo and 'The "Must Be Nuts" One' with gorgonzola, sliced pears, ham and walnuts.

Swindon Advertiser: Some of the food on offerSome of the food on offer

For the new restaurant's manager Cajie Dias, this is the continuation of a Regent Circus journey which started when he moved to the town to manage the ill-fated Prezzo chain which closed earlier this year.

Now back in the same unit that he was working in before, he's extremely excited for this new venture.

"Yeah, it's interested because I had to leave when Prezzo decided to shut the Swindon store, but with Dough&Co I've found my way back," he joked.

"I can't wait to welcome some of the faces I saw at Prezzo, and everyone else in the town back to Dough&Co.

"We've had a great reaction from the people of Swindon so far and I really hope that our guests like it, and I think they will. This gives them something different."

The Swindon restaurant will create between 20-25 jobs, with eight chefs and 12-15 front of house staff.

Swindon Advertiser: Some of the chef team at Dough&CoSome of the chef team at Dough&Co

It is also leading the way for Dough&Co's South West expansion as the company is also opening stores in Frome and Trowbridge soon.

People are encouraged to order through the website and app for takeaway and reservations when it opens for dine-in soon.