In a world where to most people ‘burger’ and ‘Micky d’ sit noisily, colourfully and shamefully in the same sentence, I guess a distinction has to be made between the real thing (this one) and the fake, sugar-drenched one we get children hooked on by the time they’re three.

The list of burgers is shorter than that at Gourmet Burger Kitchen (a much bigger, much inferior chain) but I found it more genuine, punchier, and with a much less dry execution. In fact, they are the closest I have ever come to the kind of big, fat patty we can all make at home. In comparison to GBK’s staggering choice from 23, they only make seven different kinds, but the ones they do make are exactly how a burger should be.

I had the ‘skinny’ which is basically the low-carb version, comes without a bun and with a salad on the side. That would have been more than enough to keep me chugging on for the best of three hours but obviously, I had to go and spoil it all by saying something stupid like ‘I love chips’, specifically the hand-cut ones.

The best thing about Byron is that they do not try and reinvent the wheel: the burgers are made from Aberdeen Angus beef (yes, the same one imported by Zammeats), the potatoes are crunchy on the outside, soft and fluffy on the inside, the mayo is Hellman’s and the ketchup Heinz. The staff are fabulous and friendly: I dropped a knife and broke my glass of tap water, sending liquid and shards all over the room - they cleaned it up in five minutes and provided a brand new burger without a quibble, as if it was their fault. I loved it so much that I left them a huge tip. So huge, in fact, that it cost me as much as two burgers.