10 PERU FOOD FACTS1. Peru is in the World Guinness Book of Records with the most number of national dishes: 491 registered.

2. Starting with Inca cuisine, then with the migration of Spanish, African, Italian, Japanese and Chinese - all have influenced and made Peruvian food what it is today.

3. Peru has the most chef schools than any other country in the world.

4. Pisco, the Peruvian spirit, is the fastest growing spirit in the world.

5. Ferran Adria, the world’s number 1 chef closed his prestigious El Bulli restaurant to open a new Peruvian restaurant.

6. A year ago no-one knew about Peruvian food nor Ceviche in the UK. Now its the name of a restaurant, 4 other Peruvian restaurants have opened, and ceviche is served in restaurants far and wide from fine dining ones like Nobu, Nopi, Soho House, Murano, Scott's, to Gaucho, Giraffe Cafe, etc

7. Lorraine Pascale, Fergus Henderson, Allegra McEvedy, Jacob Kennedy, Anna Hansen, Tomasina Myers, Yoko Ono, Kate Moss, Princess Eugenie, Designer Mathew Williamson, and Sports commentator Alan Hansen are all Ceviche’s customers

8. Chifa is the name given to Peruvian Chinese fusion restaurants. 10,000 Chifas open in Peru every year.

9. Peru has a culinary heritage that dates back 7,000 years and a cuisine that has been shaped by 500 years of fusion. Potatoes originate from Peru. From the 3500 varieties that exist in the world, 2500 come from Peru. As does the tomato, peanuts, certain types of bean, many tropical fruits like lucuma and physalis and a large variety chillis, maize and cereals.

10 Peru is a food obsessed nation; we talk more about our food than we do about politics, love or pain.

CEVICHE – PRESS HIGHLIGHTS"This place is brilliant. The cooking is super-confident, rare and interesting, the look of the room is great and the bar must be fantastic in the evening, the music is lovely, the staff are incredibly sweet and kind and even the loos are very cute. And it's cheap. I never really want to go anywhere else again.” Giles Coren, The Times

"One of the best new restaurants of 2012" Elle Magazine

”Restaurant of the Week. A prime destination for Soho folk looking for new kicks." Time Out

"The must-visit new restaurant in Soho features 2012's hottest food trend: Peruvian cuisine and Europe's first Pisco Bar" Stylist

“I really liked Ceviche. I left wanting to either go back or go back to Peru. I know which is likelier” John Lanchester, The Guardian Weekend

"Hits the spot. Really rather excellent. We need more places like this" CITY AM, April 2012

"A gastronomic dream" Wall Street Journal

"This is cuisine with a kick" Vogue

"I take a bite of Don Ceviche; soft, elegant, sublime, at once bracingly fresh and silkenly alluring. Theirs is the undisputed Daddy of them all." Tom Parker-Bowles, The Daily Mail

"Suffice to say the evening left me wanting more. More food, more pisco and more of the Peruvian vibes filtrating through the walls" London Loves Business

“Ceviche: The New Sushi”

“Peruvian cuisine takes on the world”

“UK Trends: Pisco Sours (the new mojito)”

“What The Nation will Dish up: Peru is one to watch.We expect to see Peru-inspired recipes being tried in homes across the UK" Neil Nugent, Waitrose Executive Chef 

“Peru…A Gastronomic Superpower”

“Martin, For me Ceviche is one of the best foods of the world, I utterly love it.

Fresh, spicy, textural and healthy. What’s not to love about it?

When are you opening?” 

René Redzepi, Chef Owner NOMAVoted World’s no1 Restaurant

“Peruvian cuisine is a worldwide phenomenon”

    Ferran Adria, Chef Owner EL BULLI

“The impact of my time in Peru cannot be overstated. They have ceviche.

I’d never come across this in Japan. It blew me away.”

Nobuyuki Matsuhisa, Chef Owner, NOBU

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“Trending like crazy cuisine, Peruvian, as Ceviche turns the capital on to ceviche and pisco sours”

“Peruvian is bang on trend with Ceviche in Soho”

“Peruvian food is big right now”

“The new cuisine is Peruvian represented by openings led by Ceviche”

"In the form of Martin Morales, Peruvian food now has the most charming and dedicated ambassador, that it could hope for." David Sexton, Evening Standard

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