To celebrate the opening of its second restaurant in the city (Piccadilly Gardens), Byron is bringing its sell-out event, Patty Meltdown, to both Manchester restaurants this month.

Over two nights Byron head chef Fred Smith will be serving up his own take on the mutant offspring of a cheese toastie and a hamburger – much-loved in the States but rarely seen on this side of the Atlantic. Yes, it’s the Patty Melt.

Simplicity is key to the Patty Melt: two slices of buttered rye bread with caraway seeds cocoon a loosely-ground beef patty topped with slow-cooked red onions and Swiss cheese, all grilled in a heavy-duty griddle. Smith’s Patty Melt will be served with a pot of Russian dressing and sweet potato fries, as well as spiced popcorn to start and a sticky toffee rum hard shake to finish.

Byron“The origins of the Patty Melt are lost in the mists of time but it seems to have originated in the 1940s or 50s at a chain of Californian coffee shops called Tiny Naylor’s, run by William ‘Tiny’ Naylor,” explains Smith. “I wanted to create a Byron take on something I remember fondly from my many trips around the States – the Patty Melt is traditional, unpretentious diner fare at its best.”

Patty Meltdown will be held at Byron Deansgate and at the brand new restaurant, Byron Piccadilly Gardens, which opened on March 6.

To be in with a chance of winning a pair of tickets to Byron’s Patty Meltdown, simply sign up to the Northern Soul newsletter (details of how to do this are on the right hand side of the page) and answer this question: When Chef Tony visited Byron on Deansgate, how many marks out of five did he award the food?

Please send your answer to:

Closing date: 11pm, Wednesday March 18, 2015

A winner will be picked at random and notified by March 20, 2015


What: Byron Burger Club Patty Meltdown

When: March 25/26, 2015

Where: Byron Piccadilly Gardens/Deansgate, Manchester

Tickets: £15.00 and can be purchased here