The new MeatLiquor will be in York Place, London Road, offering the company’s renowned meat dishes alongside cocktails created by leading consultants Soulshakers.
With a seating capacity of over 100, it is being created with interior architecture and design practice Shed, drawing on the existing MeatLiquor concept but with “inspiration from Brighton’s lurid history”.
Some of the dishes such as the Dead Hippie burger and Chilli Cheese Fries will be familiar from MeatLiquor in London but the Brighton restaurant will also serve a range of new dishes using local fish and other seafood.
The restaurants are well known for their cocktails, created by Soulshakers, such as Pop My Cherry, combining Compass Box Great King Street whisky with Aperol, passion fruit syrup, crème de cerise, lemon juice and sugar.
Twisted classics include the Cyder Car, based on a Sidecar, which mixes Rémy Martin VSOP cognac, Cointreau and lemon juice, topped up with West Country cider.
MeatLiquor dates back to Meatwagon that started popping up in car parks and industrial estates across London in 2009, part of the new UK trend for street food.
It was set up by Yianni Papoutsis and Scott Collins who have gone on to open MeatLiquor in Welbeck Street, MeatMission in Hoxton Market and MeatMarket in Covent Garden.
Scott has also opened 13 pubs, eight of which he continues to run, including the award-winning Clarence in Balham, south London.
Last year, Scott and Yianni were among the Evening Standard’s list of London’s 1,000 most influential people.