How Sucre Brings Argentina’s Fire to London Fine Dining
Sucre’s story begins far from Soho, in the vibrant heart of Buenos Aires, where fire, flavour, and heritage converge. Originally opened in Argentina, Sucre quickly distinguished itself by reimagining traditional Argentine parrilla cooking through a refined, contemporary lens. Under the guidance of acclaimed chef Fernando Trocca, the original culinary force behind Sucre, the restaurant set out to elevate open-fire cooking beyond tradition, transforming it into an experience that feels both deeply rooted and strikingly modern.
At the centre of Sucre’s continued evolution is Chef Jack Godik, whose training and global experience have helped shape its London identity. Having trained in Argentina and Uruguay, Jack has absorbed the philosophy that defines Sucre: a respect for fire as both a tool and an ingredient, and a commitment to letting exceptional produce speak for itself. Having honed his craft across some of the world’s most respected kitchens, he brings a disciplined yet creative approach to Argentine cuisine. His work reflects a balance between precision and instinct—honouring the original vision while introducing his own perspective through careful layering of flavour, texture, and presentation.
In London, Sucre has evolved at a moment when live fire cooking and open fire cooking are experiencing a clear resurgence. Across the city, diners are increasingly drawn to the elemental nature of cooking over flame – the theatre, the aroma, and the immediacy of it all. At Sucre, this is taken a step further through its open kitchen restaurant design. Guests are not just observers; they are immersed in the rhythm and intensity of the kitchen itself. The crackle of wood, the glow of embers, and the choreography of chefs working over open fire create an atmosphere that is as much about feeling as it is about taste.
This immersive dining experience speaks directly to a broader shift in how people want to dine. In Soho dining especially, the evolution of farm to table dining has redefined expectations. Provenance is no longer a footnote, it is central to the experience. Guests are increasingly seeking transparency, seasonality, and a genuine connection to the ingredients on their plate. Sucre responds to this by focusing on high-quality, responsibly sourced produce, allowing the simplicity of fire to enhance rather than mask the natural character of each ingredient.
What emerges is a dining experience that feels both grounded and elevated. It is not just about Argentine cuisine, nor solely about technique – it is about creating a space where authenticity, craftsmanship, and atmosphere intersect. A commitment to seasonal ingredients remains central to this approach, shaping menus that reflect both quality and provenance. In a neighbourhood as dynamic as Soho, that balance is precisely what today’s diners are looking for: something real, something sensory, and something worth returning to.
