Company Performance Metrics
Paul Rigby: Co-Founder- Rob Martyniak: Director and Co-Founder
The ethos of Meatcure is to bring together well sourced, high quality local produce and use this to craft a superior dining experience. Meat comes from Joseph Morris, a genuine local food hero established in 1930. Brioche is baked daily by Emerson & Wests, distinguished bakers amongst other things since 1886. The food experience is justifiably
complemented by a select range of craft beers including Hell and Pale by Camden Town Brewery. Our wines are supplied by a small family company called Red Pebble, Nick and his team continue to seek new ways of making burgers and wine fit together.Our fourth restaurant opening this month is 100% self-funded and our business model means that this campaign is expected to be our only round of crowdfunding, making now only and best time to get involved.
