In London in 2007, it struck owner, Tom Byng, there weren any restaurants offering proper hamburgers. So the idea for Byron was born: to do a simple thing well, and do it properly.
We source good beef from Scotland. We mince it fresh and cook it medium so it pink, juicy and succulent.
We place it in a soft, squishy bun with minimum fuss and fanfare. We serve it with a smile in a comfortable environment. And that's it. We have a few restaurants now but our vision remains the same. To keep serving proper hamburgers the way they should be.
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