Byron won’t serve rare medium burgers in kitchens where new kit is not installed

Byron Bluewater

Byron claims it has found a way of serving the perfect rare medium hamburger after purchasing an undisclosed item of cooking equipment that it plans to roll out across its kitchens.

The chain, which is just about to open its 70th UK site, said it had recently identified a “particular type” of cooking equipment that delivers an even more consistent and better quality medium rare hamburger.

It did not share any further detail about the kit but stated: “Some of our kitchens already have this and we’ll be installing it in the remainder of our restaurants very soon.”

In a statement on its website, Byron acknowledged that the issue of medium rare hamburgers has been a “hot topic” steeped in regulation.

“Since Byron was founded in 2007, quality and safety has always been at the centre of what we do. 24 million hamburgers later, our record speaks for itself,” it wrote. “We have always served our hamburgers medium so they are pink and juicy, but recognise that some customers prefer their hamburgers cooked medium rare.

“Recently, we have identified a particular type of cooking equipment which delivers an even more consistent and better quality medium rare hamburger. Some of our kitchens already have this and we’ll be installing it in the remainder of our restaurants very soon.”

Byron said it would not serve medium rare in any restaurant where the new equipment hasn’t been installed.

“We look forward to returning to business as usual, as quickly as possible. Please accept our apologies whilst we implement this change,” it wrote.

FEJ has contacted Byron requesting further details of the implementation.

Meanwhile, Byron announced yesterday that founder Tom Byng will leave the business early next year.

Former KPMG executive Andrew Manders will take over as chief executive, with Morrisons boss Dalton Philips appointed non-executive chairman. Byron is owned by private equity firm Hutton Collins.

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