Tom Byng will open Byron in Canary Wharf later this month

CHOICE is definitely not on the menu at the latest restaurant heading to Canary Wharf.

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CHOICE is definitely not on the menu at the latest restaurant heading to Canary Wharf.

Indeed, Byron positively revels in the lack of options open to punters.

"We make no bones about it - it's all hamburgers here," said founder Tom Byng. "Our philosophy is 'don't do 100 things badly, do one thing well'. Therefore when you grow the business you don't lose the quality."

The ninth incarnation of a chain that started in Kensington comes here from June 21.

It promises freshly-ground burgers from cows that have roamed small farms on the Scottish Highlands.

It moves into the site of the old Chili's restaurant at the top of the Canary Wharf mall, alongside omnipresent chicken specialist Nando's.

Fitting two restaurants into a space previously taken by one is a challenge, but Byron has an open kitchen in the front of house and built-in balcony that allows for 180 covers in total.

"We have a bit of experience of this type of environment, having already opened in Westfield," added Mr Byng.

"You need to make shopping centres feel a bit different. There's a lot of shiny and manufactured space in Canary Wharf so we wanted to do something that's a bit of a haven. A lot of our look is about slightly old, knackered stuff."

Tom's tricks for the perfect burger:

* Use good-quality beef from the butcher from cattle at least two years old

* Mince it the same day and make sure it's fresh

* Don't overcook it. The best burgers are done medium to rare with the juices flowing.