Smoked BBQ, cooked low and slow
HotBox co-founders Basit Nasim and Lewis Spencer came together over a mutual love and knowledge of Texan BBQ, having both honed their technique at Austin’s legendary Franklin Barbecue.
Described by Time Out as a “Meaty barbecue masterpiece”, HotBox started life as a food truck before launching as a standalone restaurant in Spitalfields in 2014. Using a combination of kiln-dried Hickory and Oak in their rotisserie smoker, the team create intense, sweet and smoky flavours. The meat is dry-rubbed and slow-cooked at a low heat to create tender, succulent cuts that melt in your mouth.
Their menu at Market Hall West End showcases a true mastery of the smoking and barbecue process, with an emphasis on creativity and introducing new flavour profiles. The kitchen is equipped with a fully Halal smoker, serving up dishes such as smoked pepper cured Hereford short rib with bbq glaze and kimchi slaw and their incredible smoked selection, which includes smoked brisket, scotch bonnet pork ribs, jalapeño chicken, Korean-glazed pork belly and spicy hotlink sausage all served with house pickles and smoke drip bbq sauce.
It’s all about the meat at HotBox.
Where to find us
TUE, WED, THUR, FRI, SAT: 11AM - 12AM
BANK HOLIDAYS: 11AM - 10PM