Arros QD

Sector: Hospitality
Details: 140-covers, live cooking stations and a open plan kitchen
Location: Fitzrovia, London

Arros QD, by Michelin-starred chef Quique Dacosta, has made its U.K debut with an opening in the beautiful area of Fitzrovia, London. Quique Dacosta is one of Spain’s most famous celebrity chefs, known for his contemporary reinterpretations of classic Mediterranean dishes inspired by the ancient trade routes from Africa and Asia into Spain. He also currently operates two Michelin-starred restaurants – both in Spain. Designed by globally renowned Spanish interior designer Lázaro Rosa-Violán, Arros QD is a 140-cover restaurant spread across two floors, finished with open fires and a 9,000 sq.ft glass wine cellar.

"Having a live cooking station and open plan kitchen was challenging as the client didn’t want customers to be able to feel the heat or smoke coming from the kitchen. The client was very involved throughout the project which meant we were able make amendments quickly and efficiently. This was an exciting project to be part of and we couldn’t be happier with the finished project."

Mark Noakes, Project Manager

Paella to Share

The menu focuses on rice whilst combining modern cooking styles with a Mediterranean twist, using seasonal British ingredients. To create a sense of comfort and tradition, an entire section of the menu is dedicated to rice dishes that are designed to be shared. The rice section of the menu features traditional Paella dishes, including the Paella Valenciana – a dish made with rabbit, chicken and butter beans. Customers can also pick from a selection of fresh meats and seafood from the menu, which are cooked over an open flamed grill using wood or coal as fuel to perfect each and every dish.

To the Flame

Positioned inside the restaurant is a six-metre paella counter, giving customers the opportunity to watch chef’s cooking dishes a la llama (to the flame) making it a unique restaurant experience. Chapman Ventilation worked on this site for a total of 14 weeks, with a team led by Project Manager Mark Noakes. In the kitchen, we installed a paella cookline, a six-metre main canopy and kitchen extract fans, located on the 7th floor of the building.

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