You are currently using an outdated browser.
Please consider using a modern browser such as one listed below:
Meat & Shake
Sector: Hospitality
Details: 3,200 sq. ft.
New opening and fit out
Location: Intu Centre, Watford
Smokehouse restaurant group Meat & Shake has just opened a new site in Watford at the Intu Shopping Centre. It’s the third restaurant from the group, which opened its first site in Tooting – London, in late 2013. This particular site is the biggest one yet by the group as it’s spread over three floors with seating for up to 140 people across 3,200 square feet. Specialising in burgers, Meat & Shake also offers chicken wings, steak, slow-cooked sticky ribs, hot dogs and milkshakes. Beef is dry-aged for a minimum of 35 days, ground daily and made into patties to order and then put into a brioche bun and can be accompanied by a range of side orders.
"It was great fun working with Meat & Shake to open this restaurant. Situated right in the heart of Watford Town Centre I know this restaurant will be popular. The burgers are delicious and the milkshakes are so tasty, if you’re going for sides try the dirty sides – you won’t be disappointed."
John Martin, Project Manager
Rustic Smokehouse
Meat & Shake Watford has continued the décor formula from its other sites – it’s tasteful and rustic with a Southern American vibe. There is an industrial feel with the red leather booths, bare hanging lightbulbs, neon lights, stamped walls and exposed brickwork throughout all three floors. The focal point is the large spiral staircase connecting all floors which adds a buzz to the restaurant. With the kitchen being back-of-house, the main focus of the restaurant is the interior, music and electric atmosphere.
Back of house kitchen
From years of experience working with a broad range of clientele, we know that a lot of grease and smoke is accumulated during the aggressive burger cooking process. Meat & Shake Watford has a back-of-house kitchen so keeping it under control is essential. Not only does the grease and odour need to be controlled so it doesn’t seep into the restaurant itself, but to give the chefs and customers a comfortable and cool atmosphere. To ensure this happens, we installed an Electrostatic Precipitator (ESP) which is specifically designed to combat the grease and smoke particles within the kitchen environment. But further than the kitchen and environment, it ensures that those visiting the shopping centre remain unaffected.
More Clients
