Product
A Peruvian-inspired offer built around ceviche, Uruguayan wet-aged steaks, South American wine and pisco-led drinks—with plant-based dishes, brunch and a distinctive Sunday roast widening the occasion.
Start a conversation Case study / Concept · product · marketing
How a six-month South American residency found a lasting place in Manchester—and grew into a distinctive five-year restaurant brand.
The brief
Build something people would feel.
Peru Perdu began as a six-month residency at the Cotton Factory inside Whitworth Locke. Angus led the product, concept and marketing brief: shaping a contemporary South American restaurant that felt warm, playful and unmistakably its own.
The idea needed to work as a complete experience—not just a menu. Food, drink, interiors, service, partnerships, programming and communications all had to tell the same story, while the commercial model still had to stand up in day-to-day operation.
The work
One idea.
Every touchpoint.
Concept
A bold but welcoming world of hot pink, foliage, woven details and candlelight. Created in collaboration with Eaton House Studio, Peru Perdu became the first restaurant painted throughout in its richly pigmented Pink House Paints—making the space immediately recognisable and highly shareable.
Explore The Pink House Paints ↗Marketing
A steady rhythm of launch activity, press, partnerships and reasons to return: drag brunches, ceviche masterclasses, private dining, seasonal menus and at-home products helped the brand stay in the conversation.
Service & Hospitality
I examined the standard restaurant guest journey in detail and wanted to disrupt it by incorporating emotion into every touchpoint. I split-tested different ways of operating to create engagement and drive spend per head. Where many restaurants work to a conventional 10-step flow, Peru Perdu developed a 20-point Service Journey—giving the team clearer moments to anticipate needs, build connection and deliver consistently without making hospitality feel scripted. Our reviews and spend per head spoke for themselves.
The result
Growth in the toughest trading conditions.
Revenue grew by 100%—from £400k in year one to £800k in year three—through the most challenging trading conditions hospitality had encountered during COVID.
What was planned as a six-month residency became a five-year restaurant. In a small, industrial-chic temporary space, 65 seats worked hard: weekly trading could deliver £40k in net turnover, while a Saturday could serve 380 covers with a £130 spend per head at dinner.
£130Saturday-night spend per head
380Covers served on a Saturday
65Seats in the temporary space
£40kWeekly net turnover
Guest response / Verified diners
The experience landed.
Across the review archive, diners repeatedly praised the food, knowledgeable and friendly service, atmosphere, cocktails and the desire to return.
“Faultless. Awesome beef. Great wine. Good vibe. Don’t leave!”
“The service was 10/10, as was the food.”
“The most delicious shrimp I have ever had.”
“This place is just gorgeous. The service was outstanding.”View verified diner reviews ↗
Selected coverage
A local idea.
National attention.
National GeographicELLECondé Nast Traveller
Condé Nast TravellerA standout place to eat in its LGBTQ+ guide to ManchesterRead coverage ↗The GuardianPeru Perdu’s Peruvian take on the British Sunday roastRead coverage ↗DesignMyNightCeviche, steak, Uruguayan wine and exceptional serviceRead coverage ↗Manchester ConfidentialsA bright, atmospheric escape in the Cotton FactoryRead coverage ↗Taste of ManchesterA destination it struggled to find reasons not to recommendRead coverage ↗I Love ManchesterThe launch of a new Peruvian dining conceptRead coverage ↗Secret ManchesterThe Eaton House Studio collaboration that turned the restaurant pinkRead coverage ↗
Have a concept worth building?
Let’s make it work in the real world.
From the first brief to the operating model, launch and growth plan, I can help turn a strong idea into a hospitality business people want to return to.
Talk to Angus