Category Archives: Restaurant Update

WE’VE GOT THE KEYS, LET THE FUN BEGIN!

By ryan | Published: 18 Dec

Dear Cevicheros,

Firstly I want to thank you for your continued support. We’ve come a long way in the past year and it is now starting to really take shape - we’ve finally got the keys to our new Home! When you are next in Soho check out 17 Frith Street and you’ll see our temporary sign and some messages from me, our Head Chef Ale and our Restaurant Manager Raquel. Needless to say we are extremely excited.

“Aqui vive CEVICHE. Esta es tu casa.”

From the beginning of March next year we hope you can join us in our new home. CEVICHE will be bringing a taste of Lima to Soho, together with it’s sound, colour and attitude. But most importantly we will be serving the best ceviche you can find this side of anywhere coupled with what we hope will become your new favourite drink - the Pisco Sour.

We will also be serving Anticuchos, Lomo Saltado, Arroz con Pato, Causas, Tiraditos, Choros a la chalaca and Suspiro a la Limena. We think you will love them!

We recently sent out a message to the press telling them about this big step for our restaurant. If you are interested then check it out here or have a look at how the press have interpreted it on our Press page. For more info check this site or follow me on Twitter @martinceviche and sign up for our newsletter to be the first to hear about goings-on at our lovely new Home.

Saludos

Martin

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Thank you to my dear friends and restaurateurs

By gino | Published: 9 Mar

I started the idea of Ceviche 2 years ago. At the time I met with 2 hospitality experts who although they looked at me as if I was mad, told me about the great pitfalls and the challenges I would have, they thought it was a good idea. Since then, I’ve had incredible support from restaurateurs from Ping Pong, Pho, Wahaca, Polpo, Giraffe, Bob Bob Ricard, Tossed, Cinammon Club, Soho House, Hakkasan, The Draft House, La Petit Maison, Toast and Roka who have given me not only their time but advice and a helping hand. They have answered my calls when I’ve needed advice about designers, agents, project managers, architects or lawyers. They have all been there and done that and they are all entrepreneurs so there is a bond between us and an affinity to what Im trying to achieve. But the fun part is that they have all done this differently. There is no prescribed way to start a restaurant. They all have their own particular amazing and inspiring story. But what I did find in common with them is that they were all frustrated by not being able to get what they wanted so they had to create it – their restaurant business. They have the scars and triumphs and I’ve been lucky to be able to spend time with them learning. I hope by doing this, I will have scrapes but no scars.

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