The owners of MEATliquor and MEATmarket have added a third venue. MEATmission takes its name from meat (mainly burgers) and since it is housed in a restored former Christian mission, complete with a stained glass ceiling. The restaurant is divided into two areas – a no reservations bar area which also serves food and a restaurant area taking bookings. Take-away available.
Latest reviews of MEATmission
Rich Major, The Grumbling Gourmet
20 December 2012
Not seen before and worthy of note were the Monkey Fingers, thickly battered strips of chicken doused in a hot and vinegary sauce, like boneless buffalo wings, served with a (too) mild blue cheese sauce. We continued onto sodden white submarine rolls filled with succulent slow roast beef and gravy. This was cheap and cheerful wonder-food…
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Tania Ballantine, Time Out
19 December 2012
Better was our ‘Peckham dip’, which saw folds of thinly-sliced beef heaped into a soft bun with sweet caramelised onions and a deeply bovine pot of gravy for dipping. (…) Meat Mission looks good as a bar, but as a restaurant, it’s less likely to convert the unbelievers…
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Chris Pople, Cheese and Biscuits
17 December 2012
But the star of the new dishes is something called Monkey Fingers. Battered, deep-fried strips of tender chicken soaked in buffalo sauce and served with a blue cheese dip, they are every bit as addictive as the classic MeatLiquor Bingo Wings…(…) So yes, I liked it. And, I’m certain, so will you…
Read full review »What the Critics say
Tania Ballantine, Time Out
19 December 2012
Better was our ‘Peckham dip’, which saw folds of thinly-sliced beef heaped into a soft bun with sweet caramelised onions and a deeply bovine pot of gravy for dipping. (…) Meat Mission looks good as a bar, but as a restaurant, it’s less likely to convert the unbelievers…
Read full review »
What the Bloggers say
Rich Major, The Grumbling Gourmet
20 December 2012
Not seen before and worthy of note were the Monkey Fingers, thickly battered strips of chicken doused in a hot and vinegary sauce, like boneless buffalo wings, served with a (too) mild blue cheese sauce. We continued onto sodden white submarine rolls filled with succulent slow roast beef and gravy. This was cheap and cheerful wonder-food…
Read full review »
Chris Pople, Cheese and Biscuits
17 December 2012
But the star of the new dishes is something called Monkey Fingers. Battered, deep-fried strips of tender chicken soaked in buffalo sauce and served with a blue cheese dip, they are every bit as addictive as the classic MeatLiquor Bingo Wings…(…) So yes, I liked it. And, I’m certain, so will you…
Read full review »