Sous-vide concept Suchef opens second site in Farringdon
The second site opened on Cowcross Street this September, a little over a month after the opening of Suchef’s first site in St Paul’s. The new restaurant has an outdoor seating area for when the weather conditions are good and a feature wall of exposed white brick.
As with the first Suchef site, the restaurant will focus on sous-vide cooking, where chefs vacuum pack meat, vegetables or fish before cooking them in a temperature controlled water bath. Suchef believes this method of cooking results in ‘healthier and tastier’ meals.
The Suchef menu was created by the restaurant’s head of food Bernhard Engelhardt, who worked in conjunction with a nutritional therapist, Charlotte Watts.
Speaking to BigHospitality before the opening of the first site, Suchef’s brand manager Anna Konieczny said: “It’s a simple menu but it highlights the freshness and quality and unique flavouring, we’re all about being unique and different and the food is not lacking in flavour.”
Roll-out
After opening two sites in the past couple of months, Suchef intends to open two more in London before the end of the year, in Aldgate and Old Street. However this is just the beginning and the company plans to open ten more sites next year.
“The expansion plans are very ambitious,” Konieczny told BigHospitality previously. “We realised that our target market is predominantly based in the City, aged between 25 and 35. Those who want to enjoy fresh delicious food and are fed up of cold sandwiches.”
She stated that Suchef was looking at City locations for the new sites, but was also looking in the Greenwich area and anywhere in central London with large numbers of professionals.
Suchef is mainly marketed towards those those who want to take food away, and aims to appeal to workers on their lunch breaks. Konieczny explained they were able to serve meals to those that stopped by very quickly, as the sous-vide cooking could be done in advance.
Suchef Farringdon is located at 91 Cowcross Street.
