The couple - who are best known for cooking at Peckham’s Coal Rooms and their itinerant nose-to-tail concept pop-up Whole Beast - began working with MEATliquor founder Scott Collins during lockdown.
Dishes on the new menu will include southern fried chicken drumsticks with buffalo gravy and mash; a garlic mushroom burger; a coronation fried chicken burger; a meatloaf sandwich; and The Filled It With Fish, a gourmet take on the McDonald’s stalwart made with panko breaded fish fillets covered in homemade tartare sauce.
For desserts, the pair are also in the process of creating new desserts including an ice cream sandwich with jaeger and caramel; and Freeze Cakes - frozen cheesecakes that will feature a re-imagination of the classic MEATliquor dessert Filth Pie.
The Bryants will also oversee the MEATliquor’s core menu, which they have spent the last year and a half ‘subtly tweaking’ with Collins.
“That’s been a brilliant exercise but now we’re REALLY going to have some fun,” he says.
MEATliquor currently operates 10 sites in London and two restaurants outside the capital in Brighton and Leeds.
Earlier this year, Collins returned to his pub roots with the opening of The Dartmouth Arm’s in Forest Hill, which serves the full MEATliquor menu with the addition of fish and chips on Fridays, Sunday roasts, and bacon cheeseburger scotch eggs - a playful riff on the popular British bar snack.