Tiny Rebel x MEATliquor
MEATliquor, 22-23 York Pl, Brighton and Hove, Brighton BN1 4GU
Robyn Gilmour
Saturday 14 December 2024
This article is from
Love Your Pub
issue 112
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“It all started when I met a man in a car park 15 years ago,” says Scott Collins, founder — or as he likes to call it, Chief Eating Officer — of Meatliquor. “He was flipping burgers out of a tiny sandwich box on wheels. That was Yianni, the MEATwagon and Smash Burgers. Two years later, after many more meetings in pub car parks, we opened a pop-up in New Cross for four months. Our first bricks and mortar home, Meatliquor, opened just a couple of months later, in November 2011. We married Smash burgers, cocktails and graffiti, like no one had before and many have since. It’s fair to say it went down well.”
Today Meatliquor has nine locations across Leeds, Brighton and London, and offers guests an ever-changing menu of burgers, fried chicken, and all the trimmings you’d expect to come with them. Each restaurant also offers an impressive range of vegan and halal options.
When asked what the most rewarding part of the last year has been, Scott replies with two words; “staying solvent”. Between pandemic recovery and a cost of living crisis, it’s been a tough few years for the hospitality trade. In the face of recent challenges, Meatliquor has kept focus on the small stuff, tweaking the menu, improving what it can, a tactic that has served it well so far, and rallied the support of its customers.
“Meatliquor is a staple for Tiny Rebel team meals,” says country sales manager, Alexander Smith. “You can find us spending lots of late nights there with some Clwb Tropicana and Monkey Fingers [chicken dippers, coated in buffalo sauce] on the go. The less said about how often we press the Jäger button the better. For us, pouring at Meatliquor has made for a perfect combo of rebellious beer and naughty food for the best part of seven years. If you haven't discovered Meat Liquor yet, we'd strongly urge you to correct that. We've got nothing but love for everyone there as they continue to set trends and push boundaries.”
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