London-born burger pioneers, MeatLiquor has collaborated with California-based Impossible Foods - the rock ‘n’ rollers of the burger world, for its UK debut.
Across its 12 restaurants, MeatLiquor is now serving up Impossible ‘Chicken’ Nuggets in two styles - naked or Nashville dusted, and Impossible Sausage Patties.
Diners can choose between classic MeatLiquor sauces including the Dead Hippie (V), Buffalo (PB), Blue Cheese (V), Chicken Gravy, Garlic Ranch (PB), Marinara (PB) and Cheese Sauce (V) as well as two brand new flavours - Spicy 1000 Island (PB) and Burger Sauce (PB).
During a sabbatical in 2009, Stanford University Professor Dr. Patrick O. Brown decided to switch the course of his career to address the urgent problem of climate change by making the global food system sustainable. Pat brought together a team of top scientists to recreate the entire sensory experience of meat, dairy and fish using plants
In 2016, Impossible Foods launched its first product, the Impossible Burger in the United States. It's packed with protein, and uses a small fraction of the land, water and energy required to make meat from a cow.