Byron Hamburgers (High Ousegate)

Byron Hamburgers (High Ousegate)

The Byron story hails from the misspent nights of founder Tom Byng's youth. During a four year stint in America, Tom ate enough hamburgers to sink the Titanic. His favourite diner was the Silver Top in down-town Providence, Rhode Island. He would end up there, late at night, frequently a little worse for wear, with two or three friends and always ordered hamburgers. They were simple, tasty things – a bit messy, but made with good quality meat and only the classic adornments: some lettuce, tomato, red onion, and maybe a slice of cheese or bacon. The ultimate comfort food and so satisfying in their simplicity. Hamburgers the way they should be. In London in 2007, it struck him that there weren't any restaurants offering hamburgers like those at the Silver Top. So the idea for Byron was born: to do a simple thing well, and do it properly. Byron sources good beef from Scotland, mince it fresh and cook it medium so it's pink, juicy and succulent. It is then placed in a soft, squishy bun with minimum fuss and fanfare. Served with a smile in a comfortable environment. And that's it. Byron have a few restaurants now but Tom's vision remains the same. To keep serving proper hamburgers the way they should be.

The Byron story hails from the misspent nights of founder Tom Byng's youth. During a four year stint in America, Tom ate enough hamburgers to sink the Titanic. His favourite diner was the Silver Top in down-town Providence, Rhode Island. He would end up there, late at night, frequently a little worse for wear, with two or three friends and always ordered hamburgers. They were simple, tasty things – a bit messy, but made with good quality meat and only theread more

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