Brighton loves a bold food concept, and Boysterous Burgers has quickly become one of the city’s most talked-about names. Founded by chef Nick, after 20 years working in some of Brighton’s best kitchens, the idea was simple but unique: bring together two indulgent favourites — burgers and oysters — and do them brilliantly.
Nestled inside The Fountainhead pub in the Brighton Lanes, Boysterous has built a reputation for messy, flavour-packed plates, playful energy, and a loyal following. We caught up with Nick to talk about the journey so far, his favourite dishes, and where he sees Boysterous heading next.
Nick, what inspired you to launch Boysterous Burgers in Brighton?
Having worked for 20 years in other people’s kitchens, it was time I outgrew that and branched into my own concept of burgers and oysters. I haven’t looked back since the day we launched!
Why did you choose The Fountain Inn as the home for your concept?
The Fountainhead pub is a great boozer nestled within the Brighton Lanes. It’s aesthetically pleasing, has a proper cosy feel, and is the perfect home for Boysterous Burgers!
For someone who’s never visited, how would you describe the Boysterous Burgers experience?
Proper messy grub! Loud and bold flavours, something for everybody. We also try to be as inclusive as possible with dietary requirements – for example, we only use NGI flour because we believe everybody should be able to eat good food. We definitely aspire to be the best smash burgers around.
Why burgers – and what makes them such a hit with your customers?
My dream has always been to have my own burger and oyster concept kitchen.
I’ve been inspired by some amazing smash burger chefs, and that gives me the passion and drive to do it myself. People love the flavours, the playful names of the burgers, and the fact it’s inclusive for all ages. Who doesn’t love a good juicy burger, right?
What’s your personal favourite burger on the menu – and why?
I’d say the Juicy Zeus – smash beef patty, onions, American cheese, burger sauce, and our truffle cheese fondue! It’s definitely juicy, and possibly one of our most popular burgers. I’m a cheese lover, and this one really hits the spot.
Tell us about your career journey – where did it all begin?
I started off as a KP in a local pub in Worcester when I was 16, which gave me the push to go to catering college for three years. After that I worked as a chef in various pubs and restaurants around the area.
I moved to Brighton over 10 years ago and haven’t looked back since.
Have you trained or worked in any standout restaurants in Brighton or beyond?
I worked at The Coal Shed in Brighton for seven years as Senior Sous Chef. It taught me so much about consistency, creativity, and standards in the kitchen.
It was also just a brilliant place to work, a proper family of colleagues who had each other’s backs.
When you’re eating out in Brighton or Hove, where do you go for breakfast, lunch and dinner – and why?
Breakfast: Moksha. Great for kids and adults, and their English breakfast is my favourite in Brighton.
Lunch: Halisco. Their authentic flavours and margaritas make it a regular go-to.
Dinner: Bincho Yakitori. They’re one of the best in Brighton for a reason — amazing food, proper atmosphere. I’d definitely recommend all three.
How has Instagram and social media played a role in marketing Boysterous Burgers?
It’s been massive. Our vibe is playful and visual, so social media lets us connect directly with people, show off our food, and build a loyal following.
What’s one piece of advice you’d give to someone dreaming of opening their own restaurant?
Be prepared to graft harder than you ever thought possible, but also trust your vision.
Authenticity is what people connect with.
And finally – what’s next for Boysterous Burgers? Where do you see the business heading?
We’re building a community here in Brighton, but long term I’d love to expand — more locations, more collabs, and maybe even take the Boysterous vibe on the road with a food truck. Festivals and events are definitely on the horizon!