After building a cult following amongst burger aficionados from the back of a food wagon, MEATliquor owners Scott Collins and 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 unique idea for each site borne out of location, mixed with a no-nonsense approach to the operations side of things. Add a large portion of debauched 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 15th incarnation of MEATliquor, a journey that has taken the concept from London to Singapore and back again. A pseudo Sistine chapel, a George Orwell garage, a debauch seaside pier, and a sea shanty in Singapore are just a few of the unique concepts that have helped establish MEATliquor not only as sector leader but also pioneers in a new arena.