MEATliquor brings its second delivery-only site to south London

By Georgia Bronte contact

- Last updated on GMT

MEATliquor brings its second delivery-only site to south London
MEATliquor is to open a second delivery-only site, in Battersea, in partnership with food delivery giant Deliveroo.

It will be the 13th​ of the brand’s sites, and will follow from the success of its first ‘delivery only’ site, also partnered with Deliveroo, which opened in Canary Wharf in March of this year.

The south London site will allow customers from Clapham Junction, Sands End, Walham Green, Chelsea, Brompton, Fulham, and Battersea to order food online from 5.30pm-11pm on weekdays and 12pm-11pm on weekends.

Popular dishes such as the ‘Dead Hippie Burger’ (French’s mustard-fried beef patties, Dead Hippie sauce, lettuce, cheese, pickles and minced white onions) or buffalo wings with blue cheese dip will be available.

“MEATliquor was an early adopter of the Deliveroo model in the UK and one of the first ever Deliveroo editions” says Scott Collins, MEATliquor co-founder.

“Having seen the benefits of the delivery only model, both for us and the wider restaurant category, the move to Battersea was a no brainer as we felt it was something that could easily be replicated for customers living in South-West London where there is clearly demand.”  

Deliveroo plans to open 30 delivery-only 'dark kitchens' across the UK, creating at least 1,000 jobs. The platform, named Deliveroo Editions, will work with over 200 restaurant brands to launch in 10 UK cities by the end of 2017.

The roll-out follows a trial version of the concept, known as Roobox, which launched in Camberwell, Battersea, Dulwich and Canary Wharf last year. It works with a mix of established brands such as MEATliquor, Busaba Eathai and Franco Manca, as well as smaller independent brands.

Each Editions kitchen unit is staffed by chefs hired by the restaurant brands, and features an equipment set-up bespoke to each operator. Deliveroo can provide all the kitchen infrastructure in exchange for a larger slice of commission, or restaurants can fund the construction themselves and pay the company a smaller fee.

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