01Product & Concept
Peru Perdu was Manchester's first ceviche restaurant. I saw an emerging global micro-trend and built a complete, commercially successful concept around it: ceviche, South American wine, pisco-led drinks and Uruguayan wet-aged steak. I created the U.W.A. marque—Uruguayan Wet-Aged—as distinctive product packaging for the beef, giving the team a memorable way to sell it and strengthening the brand identity across the menu and guest experience. Plant-based dishes, brunch and a distinctive Sunday roast widened the occasion without diluting the central idea.
02Visual Identity
I created a bold but welcoming world of hot pink, foliage, woven details and candlelight. Working with Eaton House Studio, I made Peru Perdu the first restaurant painted throughout in its richly pigmented Pink House Paints. The space became immediately recognisable and highly shareable.
Explore The Pink House Paints ↗03Marketing
I built 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 me keep the brand in the conversation.
04Service & Hospitality
I examined the cookie-cutter restaurant guest journey and noticed that the familiar 10 steps usually begin at the table. I wanted to disrupt that. My 20-point Service Journey began at the front door and continued until every guest had safely left the building with a smile and a fond farewell. I reinvigorated every touchpoint through the eyes of the guest, asking how each interaction could make them feel amazing from the moment they arrived and at every step that followed. I set a clear service standard: every guest should encounter eight different smiles before they even sat down. That warmth built trust and made suggestive selling feel natural. The goal was simple: create connection, enrich the experience and earn repeat visits, with growing trust translating into stronger spend.
