Coggings & Co is the new burger restaurant that has been generating a buzz ever since it opened in Seven Dials.

So why the hype? It is certainly a welcoming space, and a lot of research has gone into getting the menu and the ambience just right says owner Andrew Coggings, who over the last eight years has presided over a series of gastropubs including Preston Park Tavern, crowned the most sustainable pub in the UK in 2013.

Andrew has brought his team of three assistant managers and a head chef from Preston Park Tavern, which he says has enabled him to start as he means to go on: quality food, carefully sourced from within Sussex, coupled with quality service.

The emphasis is on locally sourced produce and sustainability: the beef is from Redlands Farm, Horam, and freshly ground every day; the buns are artisan breads from the Real Patisserie; and local draught beers and ciders are on offer, along with a list of wines that are either English, organic or biodynamic.

The menu is simple, but the ingredients have been carefully selected, and these are high-end burgers, far removed from fast food, and available with a selection of toppings. Non-beef options include a chargrilled chicken breast, and a spiced cauliflower and sweetcorn fritter. The specials board offers additional choices, and desserts include ice cream from Downsview in Ringmer.

“I wanted to try something new,” says Andrew. “It was a bit of a shock to everybody when I said I wanted to open a burger restaurant. But then my idea of a burger restaurant may be different to other people’s.”

Andrew’s reputation certainly explains some of the initial interest in the restaurant, but he is first to point out that in his business you are only as good as the last meal.

“I wanted to create a sustainable burger restaurant that people can relate to, and it seems to have taken on a life of its own,” says Andrew. “We have created a place with cross-generational appeal.”

Most of the eating trends in the UK follow what is happening in the USA, he says, and there has been a move in cities such as New York towards specialised eateries including quality burger restaurants.

Coggings & Co is on the site of the former Blenio Bistro, and seats 50, with additional outdoor seating. It boasts a decor that is stylish and yet rustic, and again, everything down to the wooden table tops has been sourced locally. This includes the artwork, bold and striking photographs by Brighton based Heather Buckley.

“We already have people who have been lots of times,” says Andrew. “Everyone who knows us, knows that we operate to a high standard.”

Hannah Collisson