“There’s finally a place where you can have your cake and eat it” The Independent “Leon is the future” The Times “This, to me, is real fast food” The Telegraph “This was a really happy meal” The independent “Seasonal, locally sourced and really good” Vogue “When did fast food ever include ingredients such as these?” The Telegraph

Winner of the Gold Palm Award for the most innovative, newly opened restaurant in Europe Leaders Club International Food Service Awards 2008 Winner of Best Healthy Eating Restaurant Chain Restaurant R150 Awards 2009 Vogue List 2005 Best New Opening London Town Restaurant Awards 2005 Finalist in Best New Concept Retailers’ Retailer of the year award Best Newcomer in the UK Observer Food Monthly Food Awards, 2005 RSPCA Good Business Award 2007 Best Restaurant Design BCSC 2007 Rising Star, Retailer’s Retailer of the Year Awards 2006 Best Practice Award Soil Association 2007 Good Egg Award 2008 Finalist in Best Cheap Eats Observer Food Monthly Awards 2009

“I love the Leon chain. It serves really fresh fast food but the kind that’s good for you. It’s meatballs are amazing and it’s licensed”

Gordon Ramsay

“The superfood salad, Moroccan meatballs, and gooey chocolate brownies inspire an almost messianic loyalty in the clientele of this London mini-chain. The menu specifies low-glycaemic, wheat- or dairy- free foods, yet everything tastes delicious. Leon is terrific”

Zoe Williams, Sunday Telegraph

“Leon serves food that is fresh, seasonal, locally sourced, organic and really good. The twist is that your food is served really fast. The double twist is what’s inside your carton and how delicious it is.”

The Vogue List 2005

“The dream is to bring really good food at a good price to as many people as possible. It makes Leon sound like a new religion. If so, it’s one that can count our judges as among its growing congregation of worshippers”

Observer Food Monthly Awards

“If Leon has its way, and spreads across the nation as widely as it deserves, we will soon be much leaner, happier, cleaner, better people than we are at the moment.”

Giles Coren, The Times

“One of the top 10 best restaurants to open in Britain this year. The food is great value, seriously healthy and delicious. Try the remarkably tender Moroccan meatballs and warm (free-range) chicken salad. An inspiring menu that doesn’t leave you short-changed”

Esquire

“It all tastes damn fine, costs relatively little and comes to you quick, quick, quick. McHeaven”

The Times

“This, to me, is real fast food.

Breakfast begins at 8am and might include Suffolk dry-cured bacon in toasted wholemeal with home-made brown sauce and fresh juices. My apple and blackberry is sharp and fresh as the morning.

The butterbeans and chorizo, cooked in the oven, are as rich and intensely flavoured as anything you would make at home. The balance of cumin, coriander, parsley and basil in the meatballs is perfect.

You tend not to expect fast food to be free-range, grass fed, made of fresh seasonal ingredients boldly flavoured with spices & fresh herbs. But believe it or not, this is all on the corner of Carnaby Street. It’s obvious, but nobody had thought of it until now.”

Tamazin Day-Lewis, The Telegraph

“There’s finally a place where you can have your cake and eat it.

I was thrilled to hear about Leon, a London restaurant with a menu that monitors carbs, sugars and fats for you. The glorious Moroccan meatballs tasted sweetly lamby. The magic beans were, well, magic. This was a really happy meal.”

- Richard Johnson, The Independent

“One of the best places to go for breakfast”

Independent Magazine

“The most impressive thing is that this genuinely is a fast food operation. Behind the counter is a multi-channel chute. Just like at Burger King. You give them the order and they turn around and get it, just like at Burger King. And then you eat it and feel good about yourself. Unlike at Burger King. I think it’s called progress.

I didn’t think that good fast food was a good idea. I was wrong.”

Jay Rayner, Observer

“Now we want a chain of them please”

Nigel Slater, Observer Food Monthly