About Sucre
Sucre combines the tradition of Latin American open-fire cooking with its distinctive Spanish and Italian culinary heritage. Inspired by the energy, generosity and rhythm of Latin food culture, Sucre brings together bold flavours, authentic cooking techniques and warm hospitality, with an open-fire kitchen at the heart of the restaurant. The result is a dining experience that feels both vibrant and refined, where fire, flavour and theatre come together in one space.
At Sucre, the menu is shaped by the seasons. Our ever-changing approach celebrates ingredients at their peak, allowing the kitchen to showcase produce when it is naturally at its best. This seasonal philosophy keeps the menu dynamic, focused and ingredient-led, while ensuring every dish reflects the freshest flavours available throughout the year. Open-fire cooking enhances that approach, bringing depth, smoke and character to carefully selected ingredients and creating dishes that feel rooted in time and place.
Sourcing is central to the Sucre experience. We believe that thoughtful, sustainable sourcing is essential to responsible hospitality, which is why the menu is designed around quality produce and a considered supply chain. By working with seasonal ingredients and choosing products with care, Sucre supports a more sustainable way of dining that values flavour, provenance and reduced waste. This commitment strengthens the connection between kitchen, producer and guest, and helps ensure that every plate tells a story of craft and respect for the ingredient.
Leading Sucre is Chef-Owner Jack Godik, whose career has been shaped by a deep connection to Latin American cooking and a strong grounding in British fine dining. Having trained and worked in Argentina and Uruguay, Jack brings a genuine understanding of open-fire techniques, Latin culinary traditions and the hospitality culture that surrounds them. He has also built his experience in some of London’s most respected kitchens, giving him a distinctive perspective that blends discipline, creativity and precision. Since joining Sucre in 2024, Jack has helped drive the kitchen forward with a clear vision and a fire-led style that reflects both his background and his ambition.
Steeped in history and artistry, Sucre occupies a breathtaking former concert hall once home to the London College of Music. The open kitchen, anchored by a dramatic fireplace and wood oven, brings the theatre of dining to life, inviting guests into a lively, inclusive atmosphere that celebrates both place and culture. Beneath the restaurant, a hidden cocktail bar adds another layer to the experience, while live music and late-night performances make Sucre a destination for dining, drinking and discovery.
