After building a cult following amongst burger officionardo's from the back of a food wagon, MEATliquor owners Scott Collins and Yianni Yianni Papoutsis approached Shed to evolve the brand, and translate the essence of the early incarnation into a permanent restaurant.
The concept had two simple ingredients, a no nonsense approach to the operation side of things mixed in with a unique approach born out of location. Add a large portion of debauch anarchy and this allowed Shed to develop a design language that is now synonymous with MEATliquor. Fast forward six years and Shed are now working on the 12th incarnation of MEATliquor, a journey that has taken the concept from London to Singapore and back again. From a pseudo sixteenth chapel, a HG wells garage, a debauch seaside pier, and a sea shanty in Singapore to name just a few of the unique concepts that have help establish MEATliquor not only as sector leader but also pioneers in a new arena.