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.
PACHAMAMA BAR + KITCHEN
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.
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.
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.
2016 was a big year for Pachamama Group as we opened our second Peruvian restaurant, Chicama Bar + Kitchen, on the Kings Road.
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.
Mamalama is a new restaurant from the team behind Pachamama in Marylebone and Chicama in Chelsea and is an all day restaurant concept that will feature a casual cocktail bar. With the groups signature, modern take on Peruvian cuisine, cultivated for a London audience, Mamalama will be a mid-range eatery where food is fresh and healthy, service is efficient and fast and the atmosphere bright and lively. The menu will take the diner through the best culinary offerings of Peru with fresh, seafood ceviches, super-nutritious salads with the most popular dishes from Pachamama restaurant, developed and interpreted for the Mamalama kitchen.
The centerpiece will be an open, multi-skewered rotisserie to serve the Peruvian favourite, Pollo a la brasa. The bar will produce fruity pisco sours using the best seasonal produce, alongside a menu of vibrant,
Pachamama Group is working on a couple of concepts, such as Italian concept, Chinese concept, 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. Apply now.