Hamburger chain takes its pop-up concept to UK festivals
The humble hamburger may be a staple of the UK festival food scene, but any seasoned festival-goer knows a burger is usually the last resort.
But one firm is seeking to address this problem by offering customers prime cuts of meat.
Hamburger chain Byron says it will address the "myth" of the dodgy festival burger by taking The Shack, its pop-up concept, to a number of British festivals this year.
Byron's Shacks will use the same meat, recipes and cooking equipment as in the group's restaurants, with the produce sourced from small Scottish farms.
The firm's founder, Tom Byng, told Big Hospitality: "The Shack debunks the myth of the festival burger as a defrosted lump of overcooked rubbish.
"We serve the same proper hamburgers in a field as in our restaurants, delivered fresh daily and cooked medium on our custom-fitted chargrills."
Byron will be at Glastonbury, Camp Bestival, Rewind, Port Elio and Alex James's Harvest.
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