IMG_4542-02.jpg

Pachamama is an Andean goddess, revered by the Inca people of Peru. She presides over harvesting and is considered to be Mother Earth and Mother Nature. Connecting the people to the land, she is worshipped as a benevolent deity and it is believed if you treat the land well - the land will provide for you.

Pachamama Group was set up in October 2014 with a mission to introduce exciting, diverse and playful dining concepts to the London restaurant scene. With the food at the core of the idea, Pachamama Group searches for and recruits up chefs and creative minds, giving them all of the space and resources they need to be innovative in the kitchen and beyond. Each restaurant concept is built to be a space where guests can enjoy the food of a different place, in an environment that takes them away from London.

 

OUR HISTORY

 

The first project launched by Pachamama Group was Pachamama Bar + Kitchen, modern-Peruvian dining in Marylebone with a Pisco bar and party atmosphere, a sharing-plate menu featuring 25 independently special dishes, spread across snacks, land, sea, soil and sweets.

IMG-3148.JPG

2016 was a big year for Pachamama Group as we launched Chicama, the second Peruvian restaurant from the group. The restaurant has an open kitchen in the dining room with a prep kitchen downstairs, featuring a private chefs table.

DSC03260.jpg

November 2018, the group has taken the signature cooking style and focused it on the huge part that Asian flavours and culinary techniques play in Peruvian Cuisine. We brought all of this deliciousness to Great Eastern Street in the heart of Shoreditch. Pachamama East opened on November 2018.

DSC07710.jpg

Pachamama Group has also opened Happy End Bar & Kitchen in Moscow and is also working on opening the same concept in London, Mayfair or Soho. The group is opening Pachamama East in November, working on opening a Japanese Izakaya bar in St. Christophers place, Yiu Fat Noodle concept in the heart of China town, a rotisserie chicken chain and a range of chilli sauces. 

To execute on all of these ideas, Pachamama Group is looking for chefs and creative minds that will join us and work with our existing framework, apply their innovative cooking skills to an idea and grow with us as we continue to progress both locally and internationally. 

6C26FAF2-CFFD-42B8-85DF-A3E930D2B664.JPG
 

PACHAMAMA BAR + KITCHEN

 

The food at Pachamama is inspired by Peruvian cuisine. Applying rustic cooking techniques - our menu has been constructed to be a sharing-style dining experience. Customers are invited to sample small and medium-sized dishes that demonstrate a fusion of Peruvian flavours with the best of British ingredients. 

Our suppliers have been carefully sourced with most of our fish and seafood delivered from Cornwall and meat from Yorkshire. With a focus on using seasonal, British ingredients, the food at Pachamama is unique in its commitment to quality and simplicity with the belief that if the produce is superior, very little has to be done to create something truly delicious. Standout dishes include yellowfin tuna, pickled potato, XO & cucumber ceviche and beef short rib ‘Pachamanca’ with ají & sweet potato.

Pachamama has been designed for comfortable and cosy dining with style and a modern, refined colour palette. Inspired by the imagined aesthetic of a crumbling, Peruvian, colonial home, the interior design has taken the multiple uses of the space into consideration, as well as the challenge of brightening a basement space. 

With a strong focus on natural materials - the restaurant has been constructed with wooden panels and flooring, exposed brick and ceiling features while natural plants and flowers bring the room to life. All plates have been bespoke made by an Oxford-based ceramicist and cutlery sourced from Bemondsey antique market. 

The bar menu at Pachamama features a range of Pisco infusions, innovative house-cocktails, South American and European wines and Peruvian and British craft beers. With a philosophy that is aligned with the kitchen - the bar displays bottles from independent British distilleries such as Sipsmith and Cutty Sark. Cocktails are mixed with fresh ingredients from the kitchen, home-made syrups and experimental garnishes.

 Pisco, Peru’s most popular liquer, is a focus and the Pachamama bar team create seasonal infusions such as beetroot, pear and coffee. In November 2014, one month after opening, Pachamama was voted as the top Pisco bar by London’s Metro newspaper. 

 
IMG-3154.JPG

“Once through the hidden doors and down the stairs I was immediately struck by the lively South American atmosphere. Chatter and music filled the room” - THE RESIDENT MAGAZINE 


“Inside the restaurant has been completely gutted and looks fab - think rustic alfresco garden, but inside. Although the bar area in the middle is thoroughly modern. It almost feels too cool for Marylebone” - THE FOODAHOLIC


“Most impressively, Pachamama manages more than any other Peruvian restaurant in London to make this cuisine feel at home and at ease” - THE LONDONIST 


“The restaurant has a colonial feel to it. Dimly lit, the cocktail bar is dotted with eccentric Peruvian artefacts but retains an air of class” - FOOD EDITED

 
dinner.jpg
 

CHICAMA RESTAURANT

 

Chicama is a seafood restaurant in Chelsea with a menu inspired by the coastal food of Peru and the bold-flavours of Peruvian cuisine. Fish is delivered daily from Cornwall and the vegetable dishes make inventive use of seasonal British produce. The bar exhibits a concise list of our favourite brands including Pisco, Mezcal, Japanese Whiskey, Sake by the glass and a wine list to accompany the vibrantly- flavoured food.

Chicama gets its name from a humble beach located on the Northern coast of Peru, famous for the surf which boasts a long, perfectly formed continuous wave, as can be seen in the restaurant’s Art Deco style wave logo. 

The interior design beautifully reflects the themes of both sand and sea with a contrast of luxe and rustic elements such as salvaged wood, copper and marble. Dusky peach velvet-upholstered seating is mirrored in the pink marble bar top that divides the open bar and kitchen. Playful, star-patterned tiles reflect the soft colour scheme whilst an array of pot plants cascade down from highly placed shelving, illuminated by gentle lighting that emanates from delicate hanging lamps.

Mismatched wooden chairs and tables are dotted around the restaurant, while diners can also eat at the bar that runs around the open kitchen. Distressed, exposed wooden stairs lead down to aqua-blue starred tiles and the private dining area in the kitchen, with a custom-made 16-cover chefs table, as well as a sumptuous unisex bathroom. Starting in the autumn, Chicama will be hosting a series of guest chef residences in the private dining space. Set back from the main road Chicama occupies a corner site, flanked on one side by a 30-cover terrace open for lunch, dinner and drinks, perfect for summer and even winter with its outdoor heaters. 

The kitchen team hails from some of the most successful restaurants in London: Chiltern Firehouse, Roka, Zuma and Sushi Samba, as well as Verjus and Ellsworth in Paris. The Chicama menu expresses the myriad of culinary influences in Peru, the umami flavours, reminiscent of the Nikkei and the abundant, vibrant fruits and vegetables from the Amazon. The snack selection starts off with tempting bites of crisp-battered seafood such as Deep- fried clams, ají panca & horseradish. Small plates follow, with an impressive selection of vegetable dishes such as Grilled asparagus, creamed corn, queso fresco, chilli; Smoked and sweet potato salad, chimichurri, cucumber, violet potato crisps and Purple sprouting broccoli, coffee and smoked chilli emulsion. 

 

“Once through the hidden doors and down the stairs I was immediately struck by the lively South American atmosphere. Chatter and music filled the room” - THE RESIDENT MAGAZINE 


“Inside the restaurant has been completely gutted and looks fab - think rustic alfresco garden, but inside. Although the bar area in the middle is thoroughly modern. It almost feels too cool for Marylebone” - THE FOODAHOLIC


“Most impressively, Pachamama manages more than any other Peruvian restaurant in London to make this cuisine feel at home and at ease” - THE LONDONIST 


“The restaurant has a colonial feel to it. Dimly lit, the cocktail bar is dotted with eccentric Peruvian artefacts but retains an air of class” - FOOD EDITED

DSC03782.jpg
 
DSC03669.jpg
Dinner menu 27.11.2018 .jpg
 
 

HAPPY END BAR

 

Happy End branding direction has been inspired by the visual language of censorship.  In a concept that conflicts the purpose of showcasing erotic material, different forms of image censorship within erotic magazines has been explored. Racy images are distorted, cropped, blurred, pixelated and obscured by graphic symbols.

Captura de pantalla 2018-12-05 a las 11.51.36.png

Happy End is an exciting and stylish space in which to dine and drink; with a tongue-in-cheek aesthetic and vibe that whisks our guests away to their very own happy place.  With a varied list of live music and dj’s providing the entertainment throughout the space of the week, the guest experience at Happy End is always thoroughly unique. 

Our stylish wine and spirits selection has been meticulously curated and our jaw-dropping cocktail list is a true wonder of taste and flavour to behold. Starting at midday and continuing late into the watches of the night, our guests can dine on our sharing concept dishes and imbibe our splendid nectars sitting at the spacious bar area at the heart of Happy End.

Happy End possesses a chic vibrancy that resonates throughout, making it the perfect destination for an entire spectrum of occasions from family dinners to private parties to a few cheeky drinks with friends and sometimes even lovers.

Happy days… Happy nights… 

Happy End!

Captura de pantalla 2018-12-05 a las 11.55.52.png
 

pachamama east

 

Opened in November 2018, Pachamama East is focused on fresh seasonal produce, applying the bold flavours, aromas, textures and spices that make Asian food so utterly tasty. The restaurant offers a unique experience to its sister sites, which have developed a strong following for their vibrant food and ambience, as it is the first to explore the delicious spectrum of Asian flavours that are inherent in Peruvian cuisine.

With an emphasis on sharing, the lunch and dinner menus offer dishes from “Soil, Land and Sea” categories, such as grilled hispi cabbage and smoked aubergine, whole jiang-glazed chicken and hand-pulled lobster noodles, alongside a variety of lip-smacking ceviches; whilst the snacks menu  include delicacies such as Sichuan fried chicken and pork belly chicharrones. Brunch at Pachamama East serve up, alongside many other delicious dishes, Peruvian waffles with a choice of irresistible toppings. 

The eighty-five-cover site is split over two floors and in the main restaurant area - where plants will play a fundamental part in the aesthetic, peppered amidst pastels, reclaimed woods and exposed concrete walls - there is an open kitchen, providing guests with dynamic views of the intensity of the working kitchen, such as sparking embers rising up into the air as the chefs cook over an open coal fire. A black and pink tiled staircase leads guests down to a private dining room on the lower ground floor, which seats sixteen and will accommodate intimate dinner parties and a series of pop-up collaborations with extraordinarily talented chefs that are set to take place throughout the year.

brunch 29:11.jpg
dinner 29:11.jpg
 

YIU FAT NOODLE

 

Yiu Fat Noodle presents our take on Chinese Cuisine.  Drawing inspiration from provinces such as Hunan and Sichuan, we will be using seasonal British produce and modern day techniques to create our own interpretation of Chinese cuisine, in a stylish, buzzing dining room in the heart of London’s Chinatown.

2.png

Dishes from China can sometimes be fiery, but they are also softened down by an array of spices; a legacy that originates from the Silk Road that ran through the dessert, transporting treasures for east to west. The cuisine of Xinjiangs Turkic Uighur Muslims, the areas largest minority, exhibits many of the hearty traditional flavours discovered around central Asia – notably kebabs and dumplings - but with a bolder influence that introduces a spicy depth and vibrancy, which its counterparts elsewhere seem to lack.

22.png
Captura de pantalla 2019-02-07 a las 19.50.38.png
new menu.png
drinks menu-14.png