ON A new year health kick but don’t fancy going down the full clean eating path?

Meatliquor can help.

The burger chain, which originated in London and branched out to York Place in Brighton a few years ago, is offering new spins on its usual fare until the end of the month – from spinach-based cocktails to Mexican-style salads.

For those who can see the light at the end of the dry January tunnel, a variety of alcohol-free cocktails will surely appeal.

The Argus sampled a few this week and can recommend the apple cart sour and carrot top, vibrant and zesty sober tipples. Bluto is perhaps the most wholesome of them all, featuring lemon juice, apple and spinach – it’s unorthodox but it works.

Those who aren’t on the wagon can enjoy alcoholic versions of these drinks; the menu is mischievously titled “Dry(ish) January”.

Anthony Taylor, general manager of the visually striking restaurant – the walls are decorated with manic, comic book-style designs and purple neon is the lighting of choice – said the new menu features are geared towards health without compromising taste.

Mr Taylor said Meatliquor regularly announces special dishes and, depending on customer feedback, selects the most popular to become permanent fixtures on the menu.

The food options on the new “specials” menu are reassuringly familiar but pack an unexpectedly spicy punch.

The “poppaz” dish is a case in point; deep-fried cheese bites with jalapenos.

In a similar vein, the “monkey fingers” are battered strips of paneer cheese infused with hot pepper sauce.

The black bean chilli fries follow the same formula of stodge and spice.

Undoubtedly the healthiest option is the blue corn tortilla salad, featuring beetroot, sweetcorn, sunflower seeds and cucumber.

As with most meals on the menu, cheese also plays a part – feta in this case.

Mr Taylor said that while Meatliquor is a chain, it strives to achieve the “ethos” of an independent restaurant, which is evident through its focus on unique interior design.

In general the establishment finds a balance between Americanised aesthetic and the kind of street food approach which always goes down a treat at music festivals.

In fact, the Meatliquor brand started life as a modest burger van in 2009.

Its ever-increasing popularity since makes it a certifiable food success story.

The general manager said the Brighton branch had proved a big hit with parties and stag and hen dos.

On Friday and Saturday nights, the music is “cranked up” and the place is transformed into a quasi-bar.