Friez & Burgz take over former Chester-le-Street Greggs

Friez & Burgz, which has built a strong following for its quick and affordable smash burgers, has become a favourite for foodies after launching four years ago.

The company, run by Alex Lucas, is renovating its store in Chester-le-Street after the building was completely stripped back to bare walls.

The new venue, at 54 Front Street, will be the latest addition to its growing portfolio, which already includes sites in South Shields, Byker, Forest Hall, Whitley Bay and its most recent opening on Newcastle’s Percy Street, opposite the Haymarket.

Founder Alex Lucas, 27, from Newcastle said progress will be shared online for their followers.

Originally from the Ukraine, Alex said he is excited to open a new venue in the County Durham town.

He said: “We do everything ourselves, from taking the building back to nothing to getting it ready to open, it’s all our own people and contractors we’ve worked with since the beginning.

Owner Alex Lucas from Friez & Burgz (Image: Friez & Burgz)

“We’ve just opened our fifth shop in Newcastle, and this will be our sixth location.

“Everything was removed and rebuilt from scratch. It’s a really good location on Front Street and we’re excited to bring something new there.”

The unit was previously occupied by Greggs, which has since moved to a larger premises across the road.

Friez & Burgz (Image: Friez & Burgz)

Work is expected to take around ten weeks, although Alex said the final opening date is yet to be confirmed.

The popular burger chain launched four years ago, with its first shop opening in South Shields.

The owner, who moved to the UK 15 years ago, said the idea came from his experience working in the restaurant industry and noticing how expensive burgers had become.

He said: “We wanted to be the best from day one, but also very reasonably priced.

Friez & Burgz (Image: Friez & Burgz)

“When we worked out the food costs, we realised we could offer really good quality burgers without charging what everyone else was charging.”

Despite the rising costs of food, Alex said the business has tried to keep prices low.

The 27-year-old said: “Everything has gone up, but we still try to keep good value for customers, especially with how difficult things are for people right now.”

Alex said the main selling point for the business is the speed the burgers are served, taking on average seven minutes.

He said: “All the burgers are smashed fresh, the buns are baked daily, and we aim to have food ready in around seven minutes.

Friez & Burgz (Image: Friez & Burgz)

“It’s quick, it’s high quality, and it works really well for people who want something fast but still made properly.”

Rather than expanding purely for growth, Alex said opening new locations is about creating job opportunities for staff who have been part of the journey since the beginning.

He said: “The biggest reason for opening more shops is to give our team a chance to grow and to give hardworking people opportunities.

“People who work hard and are passionate deserve the opportunity to run something and I want to provide the space for them to do that.”

An official opening date will be announced in the coming months.