Quick one for fellow LCFC season ticket holders.

Earlier in the season chef Chris at Leicester’s fantastic Crafty Burger made a rash promise of free burgers if we won the premier league  – and he’s now working on exactly how he’s going to make good on that.

In the meantime, Byron in Highcross have also taken this step and are giving free burgers on production of your season ticket from today until 5pm on Monday 16th May.

“This is Byron’s way of repaying the fans for their loyal support throughout the season said manager Vicky. “You can’t escape the buzz in the city and we are really keen to continue the celebrations in the best way we know how – with free proper hamburgers. We’re looking forward to welcoming a sea of blue coming through our doors throughout this weekend.”

There’s a few t&cs (not takeaway or Deliveroo, no extra toppings, subject to availability etc) but a nice gesture to celebrate the Greatest Sporting Achievement of All Time.



July 23, 2015

A welcome for “burger shed” Meatcure, which launched its Leicester branch last night and adds another lively, motivated independent outside (just, but definitely outside) of Highcross.


I reviewed their Harborough operation and was impressed with the burger, the bun, the beer and their general approach.  The grass-fed, dry-aged meat is from Joseph Morris in Kilworth, the brioche bun is the result of a prolonged process of refining with Harborough bakers Emerson and West and the care and attention shows. Having had a few tasters at last night’s launch, the spicy chicken wings and ribs seem pretty good too. The brunch menu served from 9.30 looks appealing too. It’s a simple, stripped down sort of place but should have a quite wide appeal.

Every city needs people with a local commitment doing quality food and, along with Crafty Burger, these guys are showing it can be done for the burger.

Find them at 19 Highcross Street, an area which is now gathering a fair number of interesting places to eat and drink.



My review in this weekend’s Mercury featured Byron in The Highcross. As you’ll see, we liked it. A good burger is a thing of beauty and these are good, so…that’s it really. They live up to their mission to do a simple thing well and do it properly.  It’s not cheap – and the beer in particular is rather steep – but you will like it.

Byron review


When I went to university there were no fees, reasonably generous grants and you could sign on over the holidays,  but our staple diet was chips and cheese.  Today students are rioting over the astronomical fees and debts they face, but student unions such as Leicester University’s are being done up at the cost of over £16 million and introducing full service restaurants.

I can’t claim to understand the economics of it but the 1923 restaurant in Leicester University’s Percy Gee Building undoubtedly appears a good thing. It opened last year along with the Student Union’s new O2 venues, shops and a Starbuck’s cafe.  It’s a smart, well-run space with courteous, efficient service and a sensibly varied menu that runs from traditional studenty baked potatoes through  mozzarella and tomato salads, rib-eye steak sandwiches with stilton and a selection of weekly specials  such as a whole baked lemon sole or butternut squash and sage risotto. 

1923 restaurant, by Steve Gibson Design.

It was an ideal place for a relaxed lunch away from the buzz of the rest of the building. Ross was reasonably positive about his ‘handmade’ burger (£4.95) which came with good looking, chunky triple cooked chips and  homemade sticky barbecue sauce, and  my whole baked stuffed mackerel (£7.95) was really quite impressive. Nicely cooked and stuffed invitingly with spicy vegetable-spiked cous cous it formed a toothsome plateful with sauteed new potatoes, crunchy green beans and mangetout and a well-made tomato cream sauce.  It was a very long way from chips and cheese.

The 1923 is also open midweek evenings and for breakfasts and afternoon cream  tea (afternoon tea!).    If you are in the area and looking for lunch it’s definitely worth consideration.

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