HotBox London

We're serious about smoked meat. Join us for bottomless brunch and booze in the heart of London, plus cocktails in our basement bar!

HotBox London — Meaty Barbecue Masterpieces

We offer our Brunch menu Tuesday through Sunday, from 11.30 to 2.30pm (Sundays until 3pm).

This includes the Bottomless Brunch, which is optional for any member of your party to opt in.

http://www.hotboxlondon.com

Reviews and related sites

HotBox London — Meaty Barbecue Masterpieces

We offer our Brunch menu Tuesday through Sunday, from 11.30 to 2.30pm (Sundays until 3pm).

This includes the Bottomless Brunch, which is optional for any member of your party to opt in.

HotBox, London: restaurant review - olive magazine

Review analysis
food   drinks  

Co-founder Basit Nasim and head chef/pit master Lewis Spencer combined their love and in-depth knowledge of Texan BBQ to start HotBox.

You’ll find all the traditional BBQ elements of ribs, burgers and chicken wings here, just given a spicy South American twist.

Smoking low and slow is also a big part of the menu.

The star for us was the dry-rubbed, eight-hour-smoked beef short rib – a giant single Flintstone-style Black Angus rib served with pickles and BBQ sauce, so tender you could carve it with a spoon.

The verdict: Buzzy, a little bit rowdy (in the best possible way) and most of all fun, HotBox delivers brilliantly made BBQ in super-cool surroundings.

Hotbox review – the City barbecue miles better than Bodean's | The ...

Review analysis
food   ambience   menu   desserts  

It’s lacking in smokiness and depth of flavour though, especially when compared to the very best barbecued beef short ribs from street vendors Smokestak and Miss P’s Barbecue but it’s still better than the truly bland and uninspiring version from Q Grill.

Hotbox’s beef short rib may have been a relative disappointment, but its pork ribs were outstanding.

Considering the almost universally high quality of Hotbox’s other barbecued meats, I felt compelled to give the beef short rib another chance.

The chocolate sauce served on the side in a small jug had, surprisingly, far more dark richness to it than either the accompanying chocolate ice cream or the molten chilli chocolate dessert.

Hotbox’s beef short rib still needs some work, but the exceedingly high quality of its pulled pork and pork ribs, as well as it fun and tasty sides, makes it one of my favourite barbecue restaurants in London.

HotBox Spitalfields | London Bar Reviews | DesignMyNight

Review analysis
food  

The pop-up masters of meat at HotBox have found a permanent den to smoke up some beefy specials all year round in the biggest smoke of them all, London.

Herding in some drippingly juicy meaty pleasures, HotBox plate up slabs of the famed and finest prime beef short ribs and Wagyu beef brisket rolls.

Any cow that has been massaged into the afterlife to land on our plates as a mighty, marbled hunk of HotBox meat is fine by us.

Satisfying Deep Southern traditions in the pit and 'cue, HotBox move further ashore to commandeer international flavourings from the likes of Mexico, China and Japan to create some glorious genius when it comes to BBQ mastery.

Pairing American gluttonous favourites with smoked Chinese spice, fish glazes and slow smoked char siu makes HotBox one smokin' addition to the meat industry.

HotBox, London: restaurant review - olive magazine

Review analysis
food   drinks  

Co-founder Basit Nasim and head chef/pit master Lewis Spencer combined their love and in-depth knowledge of Texan BBQ to start HotBox.

You’ll find all the traditional BBQ elements of ribs, burgers and chicken wings here, just given a spicy South American twist.

Smoking low and slow is also a big part of the menu.

The star for us was the dry-rubbed, eight-hour-smoked beef short rib – a giant single Flintstone-style Black Angus rib served with pickles and BBQ sauce, so tender you could carve it with a spoon.

The verdict: Buzzy, a little bit rowdy (in the best possible way) and most of all fun, HotBox delivers brilliantly made BBQ in super-cool surroundings.

Hot Box - restaurant review | London Evening Standard

Review analysis
staff   food   drinks   menu  

Around us, pretty people conversed over wooden platters of something Hot Box terms “craft meats”.

The Dirty Swine Sandwich (£10) contained unctuous pork, the Smokey Bandit (£12) more short rib and chrome yellow cheese; both came in sweet buns.

Who is the craftsman celebrated in that term “craft meats”?

The meat here was tasty on first bite, sweet and melting, but each subsequent bite was exactly the same, the smoke and chilli and salt and onion filling the mouth, so soon, chicken became cow became pork became sausage.

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HotBox | Restaurants in Spitalfields, London

Review analysis
food   menu   quietness  

This popular new barbecue destination in Spitalfields has bench seating, and if you’re a gang of four at a table for eight, you’re going to make new friends.

We meat-maxed with the Smoked Selection: short rib, pork rib, pulled pork, chicken thigh, outstanding smoked sausage (£21).

But the top choices (apart from the Smoked Selection) are the mega-spicy pork rib (£16 on its own), and especially the short rib (£24).

Sadly, you can only book for parties of six or more, so the lovely front-of-house staff suggested we wait  at 46 & Mercy, the restaurant’s downstairs bar.

Once seated, according to our sound-level meter it hit 90 decibels (mostly music) in the dining room.

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