Tom & Scott
Welcome To Breaking Bread Original Patty Men Tom & Scott
Scott O’Byrne and Tom Maher didn’t set out to conquer Birmingham’s food scene—they set out to make damn good burgers. The rest? That came with sweat, late nights, and a hell of a lot of trial and error. They’ve earned their stripes, from slinging patties at backyard birthday parties to dominating Digbeth Dining Club, and now, running one of the city’s most beloved restaurants, Original Patty Men (OPM).
It’s easy to romanticize the food world. We all love a good rags-to-riches story. But Scott and Tom don’t deal in fairy tales. Their journey is more like an unfiltered, raw documentary. Picture a greasy grill, endless hours of graft, and two guys who refused to take “no” for an answer.
The Beginning Of Original Patty Men
Scott and Tom started small, experimenting with flavours and techniques that turned simple quality ingredients into something magical. Burgers were their canvas—deep, savoury, messy works of art that couldn’t be ignored. But it wasn’t just about the food. These guys understood the vibe. Good food is about connection, and their early gigs at events like Digbeth Dining Club taught them how to craft an experience.
The first rule of street food: bring your A-game every single time. “You have to earn that repeat customer,” Tom said. “They’re not just buying a burger—they’re buying into you.”
From Street Food To Restaurant
Transitioning from street food to a full-fledged restaurant is like playing on a whole new level. The stakes are higher. The margins thinner. The critics louder. But Scott and Tom didn’t flinch. They chose a small, almost hidden space near Digbeth—industrial, gritty, and real, like their food.
OPM became a sanctuary for burger lovers. Think American-style indulgence with a twist: bold flavours, and burgers that hug your taste buds. But success wasn’t automatic. “You’re suddenly dealing with staff rotas, suppliers, and paying rent,” Scott shared. “It’s not just cooking anymore; it’s a business.”
Their advice for anyone trying to make the leap? “There is always a problem, but you can’t let it weigh you down. You have to find a way to fix it. If you don’t have that tenacity or that drive, don’t get involved”
Building An Original Patty Men Empire
Their success wasn’t just about burgers. It was about a brand built on authenticity, from the design of the restaurant to the quality of its ingredients. They didn’t just want to serve food; they wanted to create a movement.
That same philosophy guided their next venture, Kilder. Unlike OPM, Kilder focuses on great wines and craft beers. Food comes in the shape of Cornershop. Their focus turns to awesome deep-pan pizzas, but the ethos remains the same: quality over quantity, flavour over fluff. They’ve proven that if you master your craft, people will follow, whether it’s for a burger or a pizza.
The Secret To Original Patty Men’s Success
Scott and Tom emphasize that passion isn’t enough—you need a plan. “Passion gets you started,” Tom said, “but strategy keeps you going.” They’ve built a tight-knit team that shares their vision. They keep communication open, investing in their people because they know the truth: good food doesn’t come out of unhappy kitchens.
Community is their secret ingredient. From collaborating with local chefs, restaurants and breweries to keeping close ties with their street food roots, they’ve never lost touch with where they came from.
Scott and Tom’s journey is a lesson in resilience, creativity, and grit. They didn’t just create a restaurant—they created a brand that people believe in.
In a world of fleeting trends, Original Patty Men stands as a testament to what’s possible when you marry hustle with heart.
Watch Our Full Podcast
00:00 Introduction and Greetings
00:13 Preparing for the Hill Walk
00:43 Nostalgic Moments and Realizations
01:44 Early Life and Career Beginnings
05:06 The Birth of a Food Passion
06:02 First Steps into the Food Business
07:25 Challenges and Early Successes
11:29 Building a Brand and Expanding
13:44 Transition to a Full-Time Venture
15:56 Collaborations and Community
24:27 Opening the Restaurant
40:30 The Quest for Quality Meat
41:10 Expanding to New Farms
42:36 Crafting the Perfect Patty
44:22 The Smash Burger Debate
45:46 Birmingham’s Burger Scene
49:07 Experimenting with New Burgers
52:29 Introducing Deep Pan Pizza
57:49 Favorite TV Shows and Movies
01:00:43 Music and Cookbooks
01:05:04 Fast Food Favorites
01:06:27 Top Food Destinations
01:11:23 Concluding Thoughts
Socials/Links
OPM
Website- https://originalpattymen.com/
Instagram- https://www.instagram.com/originalpattymen
Facebook- https://www.facebook.com/OriginalPattyMen
Kilder
Website- https://www.kilderbar.co.uk/
Insta- https://www.instagram.com/kilder_bar
Facebook- https://www.facebook.com/KilderBar
Cornershop Pizza- https://www.instagram.com/cornershop_pizza/
Scott Insta- https://www.instagram.com/scott_opm/
Tom Insta- https://www.instagram.com/tom_opm/
Sponsors
Stock Local Craft Rum Burning Barn In Your Venue- https://www.burningbarnrum.com/pages/trade-1
Buy Burning Barn Rum- https://www.burningbarnrum.com/collections/3-rums
Follow Burning Barn On Insta- https://www.instagram.com/burningbarnrum/
Food Delivery Businesses Sign Up & Save Money With Easy Food Here- https://easyfood.co.uk/restaurant-opportunity
Download Easy Food App Here- https://easyfood.co.uk/
Follow Easy Food On Insta- https://www.instagram.com/easyfood.co.uk/
Follow Easy Food West Mids- https://www.instagram.com/easyfood.westmidlands/
Opening Drone Footage From Rob At Alto Drones- https://www.instagram.com/alto.drones/
Music From Tom Ford- https://www.instagram.com/thetennischampion/
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Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham
With my stomach rumbling (what’s new) I decided to seek out the source of the aromatic spice smell that was lingering in the cool November air. My search brought me to the stall of hibiscus grove. Where a gentleman named Philip was freshly frying lamb samosas and chicken pakora.I took two of the pyramid shaped parcels of joy and proceeded in discovering if the taste was as good as the smell. 
