Located on Great Marlborough Street in Soho you will find the lively and contemporary Argentinian restaurant Sucre. Launched in 2021, chef Fernando Trocca takes pride in his ever-changing menus. Wanting to showcase the perfect ingredients for the time of year, he is constantly evolving the restaurant, promising to offer you something different, but equally delicious, every time you go.

With the summer season well and truly upon us, Brummell caught up with Trocca to discuss a new set lunch menu and his career in the culinary arts.

Since launching Sucre in 2021, it has quickly garnered success. What would you say makes this restaurant noteworthy?

I believe one of the key reasons Sucre has been successful is because of our commitment to the simplicity of our menu; using high-quality ingredients, providing a refreshing Argentine dining experience and the open fire cooking technique.

You have just released a new set lunch menu. Where did you draw your inspiration from when designing this?

Our inspiration for the new set lunch menu came from seasonal ingredients and our guest favourites. We aimed to highlight the best flavours of each season while catering to our valued diners.

Argentinian food is cooked over embers rather than a live flame. What are the benefits of cooking food this way and how has it impacted your new lunch menu?

Cooking food over embers, rather than a live flame, offers several benefits that have significantly influenced our new lunch menu. Firstly, this cooking method prevents ingredients from burning or overcooking. The gentle heat provided by the embers allows for more control, ensuring the food is cooked evenly and retains its natural flavours and textures.

Is there a dish on the new set lunch menu that customers must try?

If I had to choose one, I would recommend the sea bream, crushed potato and chicken butter with spinach.

What is the best piece of advice you have ever received in your career and why?

To work hard and follow your passion.

What do you wish Londoners knew more about Argentinian cuisine?

We want Londoners to appreciate the rich cultural heritage and unique culinary traditions of Argentinian cuisine. Exploring these unveils a fusion of flavours and techniques that is truly distinctive; from succulent grilled meats in an asado to traditional empanadas. It’s not just about the food, but also the conviviality and sense of community that surrounds dining.

Who is your role model and how have they influenced you in your work?

My father was my role model without a doubt. Although he was not a cook, he has taught me many things that throughout my life helped me become a better person.

What single ingredient can you not live without and why?

I can’t live without olive oil. To me, it’s a fundamental ingredient that should be in all kitchens.

What are your biggest passions outside of food and drink?

Outside of food and drink, I am passionate about music, painting and travelling.

What is your favourite restaurant in the world and why?

There isn’t just one, there are many – all for various reasons. A few are: Don Julio (Argentina), El Preferido (Argentina), Le Servan (Paris), Zuni Café (San Francisco) and El Papagayo (Cordoba, Argentina).

47b Great Marlborough St, London W1F 7JP; sucrerestaurant.com