The Byron story hails from the misspent nights of my youth.
During a four year stint in America, I ate enough hamburgers to sink the Titanic. My favourite diner was the Silver Top in downtown Providence, Rhode Island. I would end up here, late at night, frequently a little worse for wear, with two or three friends. We 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 me 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.
We source good beef from Scotland. We mince it fresh every day. We cook it medium so it’s 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.