In 2007, the first Byron opened. It was a time when burgers were mostly the preserve of McDonald’s, Burger King and the odd country pub; when caramelised onions were a new, exciting topping and nobody had argued about whether brioche buns work with beef (they don’t).
Gourmet Burger Kitchen existed, though only as a single restaurant in Battersea. Byron, founded by old Etonian Tom Byng, put forward a “better burger”, one inspired by America and different to the rest. It went well.
