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La Yapa — Issue 02

From the Ceviche Family, made with love.

Winter — 18/19

Your journal of Peruvian food, art, music and culture.


La Yapa — Editor’s Letter

Welcome to La Yapa, the Ceviche Family’s quarterly journal. Our team and I love to share our passion for Peru through art, music and food. This October, we’ll be using all of these elements to present the fascinating world of the Peruvian Amazon at Ceviche Old St Restaurant and Gallery with a festival called AMAZONIA, bringing together the exquisite food of the Amazon and the best contemporary art. We also care about giving back to the cultures and communities that we celebrate, which is why we’re working with acclaimed chef Pedro Miguel Schiaffino and his culinary foundation

Yapa: A Peruvian Quechua word meaning ‘a little extra gift as an act of kindness and generosity’. A yapa is usually given by Peruvian market sellers to their customers. Issue 02 Winter 18/19 Cover: AMARU Runa by Harry Chavez Editor: Martin Morales Assistant Editor: Lydia Winter Design: Magpie Studio Ariani Beraun Project Manager: Roxy Yuen Contributors: Solange Bejar Ulloa Sarah Locher Claudia Trosso Printed by: Sure Print

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Despensa Amazónica, which works to help communities in the Amazon of Peru. We hope to highlight this vital region by showing you why it is called the heartbeat of the world – you can read more about Schiaffino on page 9. Elsewhere, Claudia Trosso, our in-house curator, has championed several art movements and artists from Peru since we first opened Ceviche Old St Gallery. On page 10 she explains why Amazonian art’s moment has arrived, who the key players are, and highlights her favourite pieces from our AMAZONIA exhibition.

Christmas, a period we love to celebrate at Ceviche, whether that’s with a feast or a wild night out. It’s also a very important time in Peru, and you can find out how Peruvians celebrate Christmas on page 4 – or plan your Christmas celebrations with us here in London on page 5. We hope you make the most of this very special time of year with your best friends and family.

Con cariño,

As the days begin to get shorter, it’s time to start thinking about the run up to

FIND US  3 SEASON’S EATINGS Peruvian Festive Traditions  4 FESTIVE FEASTING Celebrate with Ceviche  5 VOYAGE OF DISCOVERY Dishes From Peru  6 INTO THE JUNGLE A Trip To The Amazon  7 GLOSSARY: WILD CARDS Amazonian Ingredients  8 A WORLD OF GOOD Despensa Amazonica  9 THE ART OF THE MATTER Amazonian Art  10 —12 LOCAL HEROES Old Street  13 IT’S A DATE Upcoming Events  14


La Yapa — Find Us

Book now for your parties, celebrations and catering Ceviche (Soho)

Andina (Shoreditch)

Andina Bakery (Notting Hill)

Where it all began – our award-winning first restaurant serving up dishes from Lima, the capital, and along Peru’s coast.

Our Michelin Guide-listed restaurant serving food inspired by the Andinas, the women chefs who form the backbone of traditional Andean cooking.

London’s first Peruvian bakery, specialising in daily slow-ferment baking.

Restaurant and Pisco Bar

Restaurant and Bar

Ceviche Soho offers a unique setting for various types of events across our bar and restaurant areas, with bespoke catering options available, too. 17 Frith Street, W1D 4RG soho@cevicheuk.com

The Music Room is ideal for private events, while our restaurant and bar areas offer a variety of spaces for cocktail receptions or feasting meals with large groups. 1 Redchurch Street, E2 7DJ 1@andinarestaurants.com

Bakery and Cafe

Our bakers create traditional sweet and savoury pastries and breads alongside hot dishes, freshly made nutritious salads and allday brunch dishes to eat in or take away. From this September, in collaboration with our friends at Noble Rot, we’ve also started hosting Peruvian Tapas & Wine Evenings (everyday from 5 – 8pm). 155 Westbourne Grove, W11 2R 155@andinarestaurants.com

Ceviche (Old St)

Casita Andina (Piccadilly)

Andina (Notting Hill)

Get a taste for Lima’s renowned criollo, nikkei and chifa cooking while sipping cocktails at the UK’s best pisco bar, surrounded by curated artworks from a roster of top Peruvian artists.

Our AA Rosette Award-winning restaurant and bar, serving exquisite food and drinks inspired by the Andes of Peru.

Our neighbourhood restaurant serving ancient Andean cooking for the 21st century bringing both Peruvian produce and British ingredients together, cooked right in front of you.

Restaurant, Bar and Art Gallery

The flexible, multipurpose restaurant and bar space is perfect for events big and small, from holiday parties and office outings to birthday celebrations and corporate events. 2 Baldwin Street, EC1V 9NU oldst@cevicheuk.com

Restaurant and Bar

We can host intimate standing or seated events in the downstairs restaurant and bar; or for something more private, our upstairs restaurant area has its own private outdoor patio – ideal for a sit-down family-style feast. 31 Great Windmill Street, W1D 7LP 31@andinarestaurants.com

Restaurant and Bar

Our brand-new restaurant can host large group celebrations, standing cocktail receptions or seated events in different areas that can be separated or joined up. 157 Westbourne Grove, W11 2R 157@andinarestaurants.com

Please visit our website cevichefamily.com for more information

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Festive Traditions — La Yapa

Peru is home to Christmas traditions as diverse and exciting as its different cultures – just as you’d expect from a country that loves to celebrate and eat Christmas on the Coast In Lima, Christmas starts in the early evening on 24th December, when people brave the traffic to visit relatives and close friends to give gifts, drink and eat together. At 10pm, they get home and have the Christmas dinner – a feast of marinated turkey or suckling pig, served with salads, flavoured rice, champagne, pisco sour, hot chocolate and panetón. Just before midnight, people head off to church for what is called the Misa Del Gallo, or The Rooster’s Mass, which gives thanks for the birth of Jesus. After that they go home, wake up the smaller kids at midnight, toast Christmas with a pisco sour and open all the presents together till the early hours. Fireworks are let off in the streets and everyone goes to sleep with tons of noise, a belly full of food, some unwanted presents and lots of good cheer. A few hours down the road, in Ica, the predominantly Afro-Peruvian community celebrates what they call ‘Black Christmas’. Children and adults dance the zapateo to percussion and native instruments. Key dishes include arroz con pato (duck with rice) and smoked pork, and afterwards, panetón made with purple maize.

Christmas in the Andes In Puno, near Lake Titicaca, some families read coca leaves to predict the future and see what tomorrow brings. Other families create their own nativities out of local produce, wood, and clay – an intriguing collision of Catholic and Andean cultures. In Cusco, there’s a large market on the main square called Santurantikuy, where people sell their own version of the baby Jesus (the little Manuel, or ‘Manuelito’) and Christmas carols are sung by children both in the native Quechua language and Spanish. Andean huayno music is played on the radio while three or four generations gather together to eat pachamanca (or underground cooking), stewed guinea pig or roasted suckling pig, with choclo corn, potatoes and tamales on the side. Another Christmas tradition is Andean hot chocolate, made with quinoa, chickpeas, wheat, amaranth, broad beans and soya beans.

Christmas in the Amazon jungle In the jungle, there’s a whole host of colourful festivities to celebrate Christmas. Dance bands dress up as biblical characters and flood the streets, playing loud horns, whistles and instruments. Christmas dinner here features the region’s local

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ingredients like plantain and freshwater fish such as carachama. The bird of choice is a roasted wild chicken marinated with a local chilli and soya sauce. This is served with traditional juanes – similar to pyramid-shaped tamales. Dried fruit salad, chorizo and green plantain balls are also festive traditions, while the panetón has its own twist with cocona fruit and camu camu raisins.

PHOTOGRAPHY PAUL WINCH-FURNESS FOR OUR COOKBOOK CEVICHE: PERUVIAN KITCHEN


La Yapa — Get Festive

CHRISTMAS MENU £50pp (vg) nchy corn Cancha cru (v) (gf) avocado dip , herb and Corn fritters chilli oked panca sm gs, win Chicken r’s milk (gf) e, ponzu tige tuna cevich or milk chilli tiger’s oto roc , King prawns or e cak l potato iander coo Beetroot, cor

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es lcra potato ze, carapu lo chilli gla and amaril ey, panca Roast turk or ée lúcuma pur g scallops, Grilled kin or ps (gf) proper chi t, fille ted beef ked marina o, wok coo Lomo saltad (vg, gf) ins rais sed s, pisco infu ssels sprout Sautéed Bru , gf) ato salad (vg , cherry tom Green leaves (v) uma custard g with lúc ter puddin ad and but Chancay bre or (v) it ice cream , banana spl ocolate tart Valrhona Ch n free gf = Glute n vg = Vega ok. v = Vegetarian We hope that’s d to your bill. of our team e will be adde r just let one service charg free. ng your orde ary 12.5% ely allergen before placi . s are entir needed. So have of our dishe ry needs if s you may any dieta rance that your intole antee to suit cannot guar allergies and our dishes kitchen, we and tweak know of any our try of e can We the open natur and due to ordering. nuts when in conta do take care on our menu So please Some items A discretion

£50

Our Christmas menus are a feast to be shared

Cancha crunchy corn (vg) Carrot fritters, avocado uchuc uta dip (v) Chicharrón pork bites, rocoto sweet chilli dip

(gf)

Seabass ceviche Andina, golde nberry, avocado, sweet potato (gf) Yellowfin tuna ceviche, ponzu tiger’s milk (gf) Tiradito of salt-baked beetro ot, black quinoa, confit fenne l (vg, gf) Roast turkey, panca and amari llo chilli glaze, carapulcra potato es Skirt steak, spiced potato purée , marinated onions (gf) Grilled octopus, butterbean and lúcuma purée (gf) Sautéed Brussels sprouts, pisco infused raisins (v) Chancay bread and butter puddi ng with lúcuma custard (v) Chocolate mousse, elderberry (v) v = vegetarian, vg = vegan, gf = gluten free

Ask to see our dairy-free and nut-free menus. Wherever possible we will tweak our dishes to suit your dietary needs.

Call 020 7920 6499 or book online AndinaRestaurants.com

Get the festive season started by celebrating with the Ceviche Family at one of our restaurants Christmas is a time that’s all about sharing food and drink – an ethos rooted deeply in Peruvian cooking. We have everything you need to pull off the perfect festive event, whether that’s an exquisite fine-dining menu of small plates; family-style dishes in beautiful surrounds and at great value; or standing receptions and party events with healthy canapés and cocktails. Centrally located in London’s most exciting neighbourhoods, our award-winning restaurants are filled with warmth and conviviality. They house some of the city’s best private dining rooms, areas for intimate gatherings, and partial or full venue hires. At Casita Andina, Andina Shoreditch and Andina Notting Hill, we serve fresh, colourful and well-balanced festive dishes and drinks inspired by the Peruvian Andes with a healthy, creative London twist. Elsewhere, at Ceviche Soho and Ceviche Old St, we serve exquisite food and drinks inspired by Lima and Peru’s coastal region, so you’ll always find something to tickle your fancy.

For the festive season, Andina and Ceviche have three multi-course set menus: £30 (lunch only), £38 and £50. Fully customisable according to your event, they’re ideal for large groups, business lunches, intimate dinners, corporate events, holiday parties and more. We also offer bespoke off-site catering options, take-away platters and cocktail making, as well as event production that includes art, music, entertainment and more. Whether you’re booking a table for 8 or more people, or are interested in private hire contact our team for more information: Casita Andina (Piccadilly): 31@andinarestaurants.com Andina (Shoreditch): 1@andinarestaurants.com Andina (Notting Hill): 157@andinarestaurants.com Ceviche (Old St): oldst@cevicheuk.com Ceviche (Soho): soho@cevicheuk.com

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Peru is one of the most diverse countries in the world, with food to match – and the best way to discover this deliciously different cuisine is at our restaurants Head to Ceviche Soho to get a taste of Peru’s coast, try Ceviche Old St for fusionstyle nikkei, chifa or criollo food; or visit Andina and Casita Andina to sample a slick London take on ancient Andean cooking. Then check out our new Andina Bakery and new Andina restaurant in Notting Hill, both inspired by Andean picanterías – the restaurants serving the soul food of the Peruvian Andes

Amazon Tacacho This is one of the Amazon’s most popular dishes: plantains are cooked till soft and sweet before being mashed with salt, pork rind and lard and made into dumplings, which are then served with dried pork. Tacacho is quick to prepare and rich in proteins and minerals (we reckon it’s a hangover cure), and you’ll find it on the menu at Ceviche Old St during our Amazonia festival.

Coast Panetón y chocolate caliente Panetón (panettone) and hot chocolate are a Peruvian Christmas staple, and are consumed by millions of Peruvians a year over the festive period.

Andes Lechón al horno A Peruvian Christmas dinner usually revolves around a suckling pig with traditional sides, like the giant yellow cholco corn, tamales and potatoes. Whet your appetite? You’ll find the recipe in our Andina cookbook.

ILLUSTRATION BY SARAH LOCHER

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La Yapa — A Trip To The Amazon

WORDS AND PHOTOGRPAHY MARTIN MORALES

Martin travels to Iquitos City, the capital of the Peruvian Amazon, where he finds a unique cuisine laden with tradition “This is caimito, the love fruit,” says my friend and guide Juan, a chef specialising in Amazonian cooking, as we stand in the bustling Belen market in Iquitos City, the capital of the Peruvian Amazon. “It puckers up your lips with a sticky juice, like a memorable kiss.” I bite into the green fruit to discover transparent creamy flesh with a sweet and delicate taste, like a more aromatic mango. Caimito is just one of the edible Amazonian treasures laid out at the stall in front of me. I try acidic aguaje, which is eaten with salt as a snack on street corners, and plum-like camu camu, which I first tried few years ago at Chef Pedro Miguel Schiaffino’s amaZ restaurant in Lima and loved in a camu camu sour – so much so that I immediately put it on the menu at Ceviche Soho. In the Amazon, the diversity is mindboggling – as is the unique character of Iquitos. Here, the urban chorus of twostroke engines contrasts with the insect buzz of the rainforest. Only reachable by land and river, this is a city bursting

with colours, smells… and sweat. Beyond elegant modern restaurants, magnificent mansions and mud huts, the jungle is never out of sight. Two thirds of Peru are covered by the Amazon, and it’s here that the river begins its lengthy journey to the sea. I find what I’m really after in the market’s fish section: paiche. Known as the king of the jungle, this fish – clocking in at over four feet in length – has a texture akin to cod and is just as versatile, working well when grilled, baked, fried or roasted on skewers. I also try paiche in the best ceviche I’ve ever tasted, and marvel at chillies, the aji dulce and the devilishly hot tiny, bright-yellow charapita chilli. I come across yucca raw and boiled, but also masato: chewed yucca left to ferment and then used to pickle and preserve.

techniques, so that evening I make my way to La Blanquita, recommended to me by my friend and leading Amazon specialist Chef Pedro Miguel Schiaffino (who you can read more about on p9). A family-run restaurant deep inside a hard-to-find neighbourhood, it serves local tamales, a variety of fish grilled in the wood-fired oven, delicious juanes – steamed parcels of rice and chicken – chonta juanes, tacachos, patarashka and more. The cooking here is utterly, undeniably delicious. They say the Amazon is an act of God, and I think its food is, too.

We eventually reach the meat section, where we see everything from alligators to jungle deer, otters and armadillos. While this is part of life in the Amazon, attitudes are changing and new protocols for sustainability being put into place. “If it’s a wild mammal, we don’t eat it. It’s not sustainable,” Juan tells me. If the market is an insight into the Amazon’s bountiful natural larder, Iquitos’ restaurants are the place to find out more about the region’s ancient cooking

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Amazonian Ingredients — La Yapa

Peru is celebrated for its incredible biodiversity, and nowhere is more astonishing than the depths of the Amazon jungle, home to mysterious ingredients and cooking traditions. We lift the lid on some of the region’s most delicious and unusual produce

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CHARAPITA CHILLI

This chilli is closer to a pea than a jalapeño in size, yet comes in around four times hotter. Ouch! Until recently, this cutie pie has only grown wild in northern Peru but it’s now being cultivated. Its fresh, fruity flavour makes it great for salsas, sauces and as a finishing touch for fish and chicken.

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PAICHE

A prehistoric mega fish found in the Amazon’s oxygen-deprived waters, paiche has an organ with lung-like characteristics and needs to come to the surface for air. It’s also seriously tasty, which is lucky, because it can weigh up to 400 pounds – just think of all the ceviche that could make.

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CAMU CAMU

The camu camu plant has long been used for medicinal purposes in the Amazon region, which should give you some idea of this fruit’s superpowers. It’s full of antioxidants, vitamin C and more, and it makes a delicious ice cream. Sounds like a winner to us.

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SACHA INCHI

Sacha inchi is also known as the mountain peanut, and it’s one of Peru’s many native superfoods. Packed with omega 3s and essential amino acids, it’s great for veggies and vegans, and has a nutty flavour with a buttery finish

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CHONTA

Also known as heart of palm, chonta is harvested from the inner core and growing bud of certain palm trees, including coconut. It’s delicate in both texture and flavour, and has a fresh taste, a bit like cucumber. Great eaten alone or chopped and stirred through a salad.

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AGUAJE

Another palm tree native to South America, aguaje, or moriche, grows hard oval nuts covered in yellow flesh. This fruit can be used to make juice, jam, ice cream, a fermented wine-like drink, desserts and other snacks. You can also drink the tree’s sap and make thread out of the tree’s fibres. A proper multi-tasker.

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La Yapa — Despenza Amazonica

We meet the chef introducing the world to the fascinating cooking of the Peruvian Amazon – and going the extra mile to preserve an incredible culture while he’s at it The term ‘Peruvian food’ is a giant umbrella that covers everything from the coastal cooking of Lima, the country’s capital, to the home-style cuisine of the Andes. And also under that umbrella is the mysterious, fascinating, history-laden cooking of Peru’s five Amazonian regions. And the best way to learn about this unique culture? Meet Pedro Miguel Schiaffino, chef-founder of Lima’s two amaZ restaurants (and head to our restaurants during our AMAZONIA festival). Schiaffino began his research into the Peruvian Amazon 17 years ago, and went on to pioneer a style of cooking that fuses the region’s ancient ingredients and techniques with the gastronomic style of Peru and the rest of Latin America. This is obviously good news for everhungry foodies, but it’s more significant than that. Schiaffino works with all five Amazonian regions of Peru, and amaZ is directly supplied by a range of native communities, individual producers and cooperatives, giving Amazonian communities a better income and helping them to establish the importance of their

traditions and gastronomy. This is how Despensa Amazónica was born, as a non-profit organisation that grew out of Schiaffino’s commitment to helping Amazonian communities. Working to strengthen amaZ’s social and investigative work in the Amazon, it’s helping to give Amazonian communities a sense of pride in their traditions rather than abandoning them – and has also joined the fight to conserve the incredible Amazon jungle. Here are just a couple of its brilliant projects:

Wild sustainable paiche

For years, the paiche was a hugely exploited species in the Peruvian Amazon, depleting the wild population and taking it to the to the brink of extinction. Today, communities of artisanal fishermen, working together with government authorities, have managed to restore populations of paiche in their natural habitats by regulating, monitoring and carefully controlling their catch. Around the world, natural fisheries are going through a time of crisis, and we need to develop new approaches and new sustainable products. Despensa Amazónica believes that managed wild paiche can be an interesting alternative, with gastronomy providing a link connecting a healthy and nutritious product with market opportunities that give fishermen the income they need.

Black manioc sauce

Black Manioc Sauce is a fermented and cooked pottage made from the wild yucca plant, prepared following an ancient ancestral recipe from the native communities that live on the banks of the Ampiyacu River, in Loreto, Peru. Despensa Amazónica works with 24 women from the Bora and Huitoto ethnic groups in four communities located in the Ampiyacu river basin: Pucaurquillo (Bora and Huitoto), Ancon Colonia and Nuevo Peru to introduce the product in highvalue gastronomic markets. Demand has increased, and has given the women from these communities – who otherwise have very few employment opportunities – the chance to earn a living. Pedro Miguel Schiaffino is our guest chef at Ceviche Old St’s AMAZONIA festival. He will be with us during the first week of our festival for a series of events. PHOTOGRAPHY DANIEL SILVA YOSHISATO

HOW CAN YOU HELP? All proceeds from the sale of our Amazonia Launch Party tickets will go to Despensa Amazónica, so book your tickets now! If you would like to help Pedro Miguel and his team, please visit: despensamazonica.org 9


Amazonian Art — La Yapa

With origins in indigenous myth and legend, Amazonian art is garnering a worldwide following If you thought Amazonian cooking was mysterious, the region’s art reaches a whole new level. Just take, for example, the hypnotising artwork that adorns this cover, AMARU Runa (meaning ‘Snake Man’) by Harry Chávez, which is a mosaic made out of acrylic pearls.

The city of Iquitos, the capital of the Loreto region, is a particularly important centre for contemporary Amazonian art. There, painting has evolved from a realistic and photographic landscape to magical expressionism and abstractionism, inspired by geometric drawing and painting of the Shipibo-Conibo Shetebo tribes. Amazonian pop art grew with autodidacticism and mainly started in the suburban areas of Iquitos, where there was no artistic market or art school. Names to look out for include Luis Cuevas Manchego (Lu.Cu.Ma), Luis Sakiray, Ashuco and Christian Bendayán.

Amazonian art is undergoing a transformation. Lima is developing a new-found passion for indigenous art, with art from the Amazon at its heart. There’s a growing community of Amazonian artists in the capital city, working These artists are just few in a growing to reawaken Peru to its cultural memory. movement known as Peruvian Amazonian And, as ever, Lima continues to inspire the rest of the world – Amazonian art is in ever- pop art. Their work presents an intense chromatism that shows a great increasing demand in Russia, China and representation of the psychedelic experience France, while the UK is only just starting of ayahuasca. The resulting works are to cotton on. filled with vibrant colours and overflowing sexuality, without taboos. It prominently The importance of this art is, as always, blends colourful Amazonian culture, to tell stories. But Amazonian art has European motifs and commercial characters, particular appeal because of its origins in which is thought to have been inspired by the indigenous myths, culture and legends the arrival of cable television. of the Amazon. Contemporary artists are adding shape, colour and life to stories that have been, and still are, passed on orally across several generations.

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One thing that differentiates this art from the rest of Peru is the presence of pop aesthetic that comes from video clips. You might not expect it, but discos, bars and

video-pubs are common motifs in the genre – as are phosphorescent paint, the feminine and the erotic. At a time when the Amazon region is under ever-increasing threat, the work of this art movement is taking on new significance. It’s a powerful tool that can help us understand the region’s cultural wealth as well as it’s natural bounty, and the true price of what’s being lost. That’s why Ceviche Old St Gallery will be hosting an exhibition of this incredibly unique style of art and giving visitors a whole new perspective on the Amazon and its culture. The explosion of shape and colour express the ancient Amazonian rituals, and seek to become a bridge between the reality of the individual and the magical tradition of the jungle – which needs to be preserved at all costs. WORDS TROSSO ABOVE HARRY CHAVEZ - “AMARU RUNA”, 87×50cm DIGITAL PRINT ON BARYTA COTTON PAPER

Come and see AMAZONIA festival runs from October to December at Ceviche Old St


FROM TOP TO BOTTOM ADRIÁN PORTUGAL - “MICRO BUSES SAN JUAN” 40×60cm - PHOTOGRAPHY ALICE WAGNER - “LOS MIRLOS” 31.3×31.3cm - WAXED COLOURED THREADS AND SILKSCREEN REMBER YAHUARCANI - “LUNA Y SU HERMANA” 80×150cm - ACRYLIC ON CANVAS ADRIÁN PORTUGAL - “PAUCARQUILLO” 40×60cm - PHOTOGRAPHY DARWIN RODRIGUEZ - “UNTITLED” 96×114cm - NATURAL PAINT ON LLANCHAMA CANVAS ADRIÁN PORTUGAL - “BARCO FANTASMA” 60×90cm - PHOTOGRAPHY MARCO CARPIO- “HERALDA” 69×89cm - ACRYLIC ON CANVAS

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FROM TOP TO BOTTOM GINO CECCARELLI - “HUMMINGBIRD OF THE MOON” 80×80cm - OIL ON CANVAS HARRY CHAVEZ - “MAYA” 87×50cm - DIGITAL PRINT ON BARYTA COTTON PAPER GRACIELA ARIAS - “UNTITLED” 20×20cm - ACRYLIC ON CANVAS KYLLA PIQUERAS - “LIBELLULIDAE PRISMA IV” 45.5× 9.5cm - INKJET PRINT ON COTTON PAPER GISELLA STAPLETON - “RUTH BUENDIA” 120×95cm - OIL ON CANVAS GINO CECCARELLI - “SISTERS” 100×100cm - OIL ON CANVAS DIEGO ALVARADO- “UNTITLED” 44×64cm - PHOTOGRAPHY

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Local Heroes — La Yapa

ILLUSTRATION SARAH LOCHER

Looking for an exciting food, drinks and art scene? Welcome to East London. Go for a wander around and discover this much-loved area, stopping in to refuel at our Ceviche Old St restaurant or Andina in Shoreditch.

Goodhood

Look Mum No Hands!

An edgy, minimalist, split-level shop for designer male and female streetwear and shoes, plus homeware and everything you need to look and feel, well – cool.

Love coffee and bicycles? You’re in the right place. Pop in for breakfast, lunch or drink after work – or to get your bike fixed. This cool café is unlikely to disappoint.

Old Fountain

Present

BEERS London

3 Baldwin Street, EC1V 9NU A traditional free house that’s been run by the Durrant family for more than 50 years. It’s got a great (and large) selection of regularly changing beers and a super cute roof terrace.

Your one-stop shop for all the cool kit you need to fit into Shoreditch’s hip surroundings.

1 Baldwin Street, EC1V 9NU Nope, it’s not a beer shop – it’s one of our favourite galleries, just over the road from Ceviche Old St, with a progressive, thought-provoking approach to contemporary art.

151 Curtain Rd, EC2A 3QE

49 Old Street, EC1V 9HX

140 Shoreditch High Street, E1 6JE

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Upcoming Events — La Yapa

Get your dose of Peruvian culture at the Ceviche Family’s upcoming events

ANGLO PERUVIAN SOCIETY

AMAZONIA FESTIVAL LAUNCH PARTY

AMAZONIA FOOD & ART FESTIVAL

Life among the Shipibo of the upper Amazon: A window on Infinity and the Symbolism of Shipibo Design

An unforgettable launch party, hosted by Martin Morales and world-acclaimed guest chef Pedro Miguel Schiaffino. The pair will present a one-off Amazonian menu introducing new dishes and ingredients to London for the very first time. Limited tickets are available, with all proceeds going to Despensa Amazónica.

Ceviche Old St Restaurant and Gallery presents a festival showcasing the Peruvian Amazon’s unique cuisine and works from selected Peruvian contemporary artists from the growing Amazonian art scene.

Location: Peruvian Embassy, 52 Sloane St, London, SW1X 9SP Date: 4 October, 7pm

Location: Ceviche (Old St), 2 Baldwin St, London, EC1V 9NU Date: 11 October, 6.30pm BOOK NOW AT CEVICHEFAMILY.COM

Location: Ceviche (Old St), 2 Baldwin St, London, EC1V 9NU Dates: 11 October — 22 December, Monday to Thursday 12—10.30pm Friday and Saturday 12—11.30pm Sunday 12—9.30pm BOOK A TABLE AT CEVICHEFAMILY.COM PRIVATE TOURS OF THE EXHIBITION AVAILABLE PLEASE EMAIL ART@CEVICHEUK.COM

LONDON RESTAURANT FESTIVAL: ‘TOP TEN CUISINES’ SOLD OUT In collaboration with top Amazonian chef Pedro Miguel Schiaffino, Ceviche founder Martin Morales will present a four-course menu in an artistic evening that puts a modern twist on Peruvian food and culture.

Location: Ceviche (Old St), 2 Baldwin St, London, EC1V 9NU Date: 12 October

LONDON RESTAURANT FESTIVAL: ‘ANDINA TASTING MENU’ SOLD OUT Martin Morales will present a five-course tasting menu featuring exquisite Andean dishes from our new Andina Notting Hill restaurant, and irresistible sweet treats from our new Andina Bakery.

Location: Andina (Notting Hill), 157 Westbourne Grove, London, W11 2RS Date: 30 October

Our Amazonia festival was possible thanks to the kind support of:

PERUDO TOURNAMENT: PERU’S FAVOURITE DICE GAME Location: St Peters Notting Hill, Kensington Park Road, London, W11 2PN Date: 2 November, 7pm

XMAS MENUS & BOOKINGS Christmas bookings officially open with our festive set menus available from this month. Book now to secure your space and start planning your party with us.

Location: All our restaurants Date: 1st September — 22nd December

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La Yapa — Issue 02

PROMOTION

Delfin Amazon Cruises is the pioneer in luxury cruising in the Upper Peruvian Amazon On board its fleet of 3 vessels: Delfin I (4 suites), Delfin II (14 suites) and Delfin III (22 suites), passengers explore the beautiful and biodiverse Papaya Samiria National Reserve in style. As the first Relais & Chateaux cruise company, travellers enjoy exquisite local cuisine and a highly personalised service as they cruise through the remote and untouched Peruvian Amazon. During the 3 or 4 night programmes, guests discover wildlife (from monkeys to pink dolphins and a rich variety of birds), connect with local communities, and enjoy adventures aboard skiffs and into the surrounding jungle. Facebook: @delfinamazoncruises Instagram: @delfinamazoncruises Twitter: @DelfinAmazon Web: www.delfinamazoncruises.com

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Take me home! This copy of La Yapa is yours to keep.

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La Yapa - Issue 02: Autumn / Winter  

The Festival Edition

La Yapa - Issue 02: Autumn / Winter  

The Festival Edition

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