Husband and Wife, Gus and Kathe, opened Arepa & Co Haggerston as a home from home for the Venezuelan community back in 2014, which has become synonymous with the vibrant flavours of their native country.
The new restaurant will mark the next chapter in the Arepa & Co story, arriving at Paradise Row with a host of brand new dishes rooted in Venezuelan cuisine, but drawing influence from the wider South America and beyond.
Taking inspiration from the industrial surroundings of the Paradise Row arches, the restaurant will open up to a large terrace, with bi-fold doors and a bare brick interior, with an open kitchen at the centre of the room and stools for counter dining at the bar.
On the mezzanine level a private dining area will be available, as well as a brand new selection of cocktails making their debut at Paradise Row. Largely centred around rum, Venezuala’s nation spirit, libations will include the Arepa Sour with rum, lime and Gomme Syrup, and house made softs of Sugar cane lemonade and tropical juices.
“Taking inspiration from the industrial surroundings of the Paradise Row arches, the restaurant will open up to a large terrace, with bi-fold doors and a bare brick interior, with an open kitchen at the centre of the room and stools for counter dining at the bar”
Craving arepas whilst living here London, and unable to find any that compared to those back home, the couple met whilst Gus was running the city’s first Arepa Stall at a local market. The pair soon joined forces and spent months painstakingly perfecting their recipes at home, which now take centre stage on the menu.
For the new opening, Arepa & Co have created a brand new menu which features Venezuelan classics and a brand new selection of arepa fillings, as well as small plates of Pastelitos, light and fluffy puff pastry parcels, and Hallaquitas, steamed corn dough balls.
“I’m so proud that I’ve been able to bring the flavours of my home country to London, but I also want to show that Venezuelan cooking can be really creative, not just bound by traditional recipes,” says Gus. “The new restaurant will be packed with influences from around the world, taking inspiration from our roots and creating something new and exciting around that.”
