Milk Burger, a new burger and Champagne restaurant, will open on Westbourne Grove in Notting Hill on 5 October.
The kitchen will be led by Executive Chef Jorge Paredes, whose previous roles include Executive Chef at Sabor and Head Chef at OMA and AGORA.
During Paredes’ time at OMA, the restaurant received its first MICHELIN Star and was named MICHELIN Opening of the Year.
At Milk Burger, Paredes will apply his approach to ingredient sourcing and technique to a menu centred on burgers, sandwiches and sides.
Opening dishes will include a Bone Marrow & Truffle Burger, Cuban sandwich and Spicy Smash Burger, with Soft Serve and Fried Cherry Pie among the desserts.
The food will be accompanied by a drinks offer built around Champagne alongside wine and cocktails.
Milk Burger has been founded by hospitality entrepreneurs Alina Kosichkina and Dima Zakhodiakin and will be their first restaurant opening in London.
The pair previously operated a portfolio of 32 restaurants in Kyiv before relocating to London following the outbreak of war in Ukraine.
The Westbourne Grove site also has a longstanding connection with the category, having previously operated as a burger restaurant for almost 20 years before closing during the pandemic.
Kosichkina said: “Every project we start always comes from something we personally want. I take burgers very seriously, we opened our first burger restaurant back in 2013, and right now I feel that burgers and comfort food in general are having a real moment.
“People are tired of overly complicated food, but at the same time we care more and more about the quality of what we eat. So why not bring those two things together?
“For me, there is nothing better than a burger or sandwich made with the best possible ingredients, paired with great Champagne, wine or a cocktail.
“Somewhere you can come at any time of the day, without the restaurant closing between lunch and dinner, have something really delicious at a fair price and enjoy it in a beautiful interior. That’s exactly the kind of place we wanted Milk Burger to be.”
Paredes added: “There’s a real discipline in cooking something simple properly. A burger doesn’t give you anywhere to hide – the produce, the seasoning, the technique all have to be right.
“That’s what excites me about Milk Burger: bringing the same standards I’d apply in a formal kitchen to food that’s meant to be eaten with your hands and enjoyed without ceremony.”
The restaurant has been designed by David Archer, whose previous hospitality projects include Chiltern Firehouse and The Standard.
Its interiors will combine burgundy tiles and stainless steel with a second, lighter area incorporating timber and pale blue finishes.
Milk Burger will open on Westbourne Grove on 5 October.
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