The Parade, Swindon

The Parade, Swindon Located in Swindon, The Parade is a convenient and easy place to shop, eat and relax. Please check each retailer for individual opening hours.

The Parade is at the heart of the town centre and has a mix of national retailers as well as local independents and is home to Swindon's local community group - Swindon Hub. Located within easy walking access of the bus and train stations, The Parade offers a convenient location to shop, eat and relax.

16/09/2026

This is your sign to pick up Blush Wood as your new Autumn fragrance 🍂✨

Soft, woody floral scent with notes of rose, honeysuckle and vanilla 🍯 It’s airy, warm and effortlessly romantic ❤️

14/09/2026

Some things are simply destined to be the talk of the season…🍂🍵

Have you tried Costa's new Maple Hazel Iced Matcha yet? 👀

11/09/2026

The Crispiest Chicken & Halloumi Shish Wrap 🌯 What’s your ultimate midweek fakeaway? 👇 Recipe below ⬇️

400g chicken thighs, cut into strips
1 tbsp 0% fat Greek-style yoghurt
2 tbsp tomato purée
1 tbsp garam masala
2 tsp garlic granules
1 tsp ground coriander
½ tsp turmeric powder
1 tsp smoked paprika
2 tbsp vegetable oil, extra for brushing
225g halloumi, sliced into 8 pieces
4 tortilla wraps
4 tsp garlic sauce

For the cucumber salad:
150g cherry tomatoes, cut into quarters
1 cucumber, cut into sticks
1 shallot, finely sliced
Juice of ½ lemon

1. Add the chicken thighs to a bowl along with the yoghurt, tomato purée and spices. Season and mix well. Allow to marinate for up to 1 hour or overnight.
2. Heat 1 tbsp of oil in a frying pan over a medium heat. Add the chicken and fry for 6–8 minutes, turning occasionally, until evenly golden and cooked through.
3. Add the remaining oil to another frying pan and bring to a medium heat. Cook the halloumi slices for 2–3 minutes on each side, until golden and crisp.
4. For the salad, mix everything together.
5. Spread the garlic sauce over the base of the tortilla wraps, then spoon the cooked chicken into the top centre of each wrap. Follow with the halloumi and cucumber salad. Fold the bottom half of the wrap up over the filling, then fold in the edges to create the wraps.
6. Brush with a little oil, then toast each side until golden brown. Enjoy immediately.

Glass skin is calling... and has the answer! ✨⁣⁣⁣⁣Shop their PDRN newness at Superdrug now 🩷
09/09/2026

Glass skin is calling... and has the answer! ✨⁣⁣
⁣⁣
Shop their PDRN newness at Superdrug now 🩷

07/09/2026

Brb doing this to everything I own💖✨

dazzletrend

04/09/2026

Your bag’s new besties 🥐🍓

02/09/2026

Besties 🤝 sharing everything

31/08/2026

Bank Holiday mood: booked and busy. ☀️️👙​⁠
Shop summer styles now. ​

28/08/2026

One pan, simple ingredients, and loaded with veg! Recipe below ⬇️

1kg chicken thighs
1 tsp smoked paprika
180g stringless beans, sliced on an angle
2 Tesco Finest Enchallion shallots, thinly sliced
6 garlic cloves, thinly sliced
250g orzo
8 sundried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
200g garden peas
150g baby spinach
Zest of 1 lemon
1 chicken stock cube, made up with 700ml boiling water
½ bunch basil, roughly chopped
½ bunch parsley, roughly chopped

For the paprika sauce:
6 tbsp 0% fat free yoghurt
2 tsp smoked paprika
Zest of 1 lemon

1. Preheat the oven to gas 7, 220°C, fan 200°C.
2. Heat the sundried tomato oil in a large frying pan or casserole dish over a medium heat. Add the chicken thighs skin-side down and cook for 6-8 minutes, or until the skin is golden, crisp and releases easily from the pan. Turn and cook for a further 5 minutes until golden all over, then transfer to a plate.
Quickly stir the smoked paprika into the residual oil, then add the shallots and cook for 2-3 minutes until softened slightly. Add the sundried tomatoes, beans, peas and garlic and cook for 1 minute until fragrant.
3. Stir through the spinach until wilted, then add the orzo and mix well to combine. Return the chicken to the pan, skin-side up, scatter over the lemon zest and pour in the stock.
4. Bring to a gentle simmer, then remove from the heat. Cover tightly with foil or an oven proof lid and transfer to the oven for 30 minutes, or until the orzo is tender and the liquid has been absorbed.
5. Uncover and return to the oven for a further 10 minutes to crisp up the chicken skin.
6. Mix together all of the paprika sauce ingredients and spoon generously over the chicken. Scatter with fresh herbs just before serving.

26/08/2026

We’re yet to find a situation that doesn’t call for under eye patches 👀

Available in-store now!✨

Address

The Parade
Swindon
SN11BB

Opening Hours

Monday 8:30am - 6pm
Tuesday 8:30am - 6pm
Wednesday 8:30am - 6pm
Thursday 8:30am - 6pm
Friday 8:30am - 6pm
Saturday 8:30am - 6pm
Sunday 10:30am - 4:30pm

Telephone

+441793445506

Website

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