Beefed up

10.01.2012 | Blog , Culture | BY:

Herbivores, look away. Slabs of meat have never been more de rigueur and leading the pack is feted burger joint MEATliquor.

Chef Yianni Papoutsis, head of the operation, has made a name for himself as a street food pioneer thanks to Meatwagon, a burger van responsible for guerilla “Meatings” in London car parks, industrial estates and, more recently, festivals and the subsequent #Meateasy pop-up in a derelict Italian restaurant above an abandoned pub in New Cross.

Together with Scott Collins, the liquor in MEATliquor, Papoutsis has arguably revolutionised the West End identikit dining scene with cool design, jam jar cocktails and greasy Dead Hippie burgers and onion rings.

As Collins says, “The MEATWAGON has come a long way since its small beginnings in a vandalised van in a South London car park…We have taken #Meateasy to the next level, bringing meat dining to London’s West End at New Cross prices.”

MEATliquor, 74 Welbeck Street W1G 0BA

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