Byron

the week's top hospitality news stories

Friday five: the week's top news stories

By Restaurant

Simon Wilkinson's departure from Byron, Lisa Goodwin-Allen's new role in London, and northern-based Chinese restaurant group Tattu's proposed entry into the capital are among this week's top hospitality stories.

Building back better - what next for Byron?

Building back better - what next for Byron?

By James McAllister

After a difficult five years, Byron is back on the expansion trail and determined to reclaim its stake in the better burger market. Can a group that’s fallen so far from grace ever get back on top?

Friday five: the week's top news stories in hospitality

Friday five: the week's top news stories

By Restaurant

This week's most-read stories include the launch of Harrods Social by Jason Atherton, Byron's owner snapping up Mother Clucker, chef Chet Sharma opening JKS-backed Bibi in Mayfair, and the failed challenge to the Government's decision...

The Lowdown National Burger Day

The Lowdown: National Burger Day

By James McAllister

Today (22 August) is National Burger Day, and a number of the UK’s patty professionals are looking to mark the day in their own special ways.

Tom Byng to step down as Byron CEO

Tom Byng to step down as Byron CEO

By Mark Wingett

Tom Byng is to step down as chief executive of Byron, the better burger business he founded in 2007 and has grown to a £80m-­turnover, 69­-strong business.

Bill’s has taken a 20-year lease for a unit on the ground floor and mezzanine level

Bill’s and Byron confirmed for Hammersmith

By Mark Wingett

Bill’s and Byron have both been confirmed as tenants for the 10 Hammersmith Grove development in west London, which is owned by Development Securities Plc and Scottish Widows Investment Partnership Property Trust.

Business Profile: Byron

Business Profile: Byron

By Stefan Chomka

Byron founder Tom Byng enjoys the freedom of a fledgling brand with the backing of a multi-million pound business. He also has a passionate desire to change the way we think about burgers

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