Smoked BBQ, cooked low and slow
HotBox co-founders Basit Nasim and Preeya Khagram teamed up with executive chef Lewis Spencer over a mutual love and knowledge of Texan BBQ. The team honed their technique and after returning from a ‘prolonged’ barbecue pilgrimage of Austin, decided to launch their own smokehouse concept.
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 cooked low and slow to create tender, succulent cuts that melt in your mouth.
It’s all about the meat at HotBox.
Where to find us
TUE + WED: 11AM - 11PM
THUR, FRI, SAT: 11AM - 12AM
BANK HOLIDAYS: 11AM - 10PM
The Top Floor is closed from Sunday to Wednesday. The First Floor is open 7 days a week.
Kitchens close one hour before the venue closing time.