Located in the back streets of Oxford Circus is a dark, noisy, odd smelling restaurant which may not sound appealing but it SO is.  Meat Liquor has become something of a cult burger hang out recently.  It's take on dirty American diners is not for the faint hearted.  The lighting inside is red and so dark that we actually had to use the light from our mobile phones to read the menu.  The music volume is on such a level that you may as well not talk to your dinner date and the smell of stale alcohol, well, that's another matter.  These are things which would usually have me running out of a restaurant, however, all of the above seem to add to the atmosphere of the place and it wouldn't quite be the same experience otherwise.  Plus the food is good, really good and that always makes a difference!  Meat Liquor has the trendy 'no reservation' policy but if you're lucky enough to work on Oxford Street like I do, then you can make a mad dash for the place as soon as work finishes and you get seated within 10 minutes.  Pretty much all of the reviews I had read had commented on the rude waiters and poor service.  I experienced nothing but politeness and friendliness from the hostess and our table waitress which turned out to be a pleasant surprise.  If you like juicy burgers, alcohol, a smidge of grease and don't mind having a roll of kitchen paper on your table rather than napkins, then Meat Liquor is for you!

KV had the hot wings, I had the burger and we shared sides.  Chilli cheese fries with plenty of blue cheese dip

My deliciously juicy, perfectly cooked cheeseburger in a bun to die for
Any place that has a queue like this HAS to be good, right?

These are deep fried pickles, THEY CHANGED MY LIFE


I love seafood more than anything else in the world.  I think I could easily be a pescatarian for the rest of my life.  Sometimes I like my seafood to be given a little hit of naughtiness, to me this usually means some cheeky deep frying!  This calamari recipe is fairly easy, ridiculously yummy and will satisfy all your seafood cravings at once.  Crunchy golden batter with a chilli kick and a wondeful acidic squeeze of lime, I'm drooling as I type!

  • Ingredients:
  • 2 cups milk
  • 1 tablespoonlemon juice
  • 1 teaspoon lime juice
  • 2 large squid, cleaned and trimmed (reserve some tentacles)
  • ½ cup plain flour
  • 1 tablespoon chilli flakes
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon sea salt flakes
  • egg whites, whisked with a fork until slightly frothy
  • 1L grapeseed oil, for deep frying

1. Combine the milk and lemon juice and set aside to sour. Open the squid out, scrape the inner membrane, wipe with paper towel and cut into rings. Place in the milk mixture.

3. In a separate bowl combine the flour, chilli flakes, paprika and sea salt flakes.

4. Just prior to deep frying, drain squid from milk mixture.  Coat in egg white followed by corn  mixture.

5. Deep fry at 180°C for 45 seconds or until golden but tender.  Deep fry tentacles at 180°C for 30 seconds or until golden but tender. Season with salt to taste and drizzle with lime juice.