Spitalfields modern smokehouse brand, Hotbox is to open a second site to accompany its Shoreditch flagship and operations in Market Halls Fulham and the West End.
The new 42-cover Hotbox will sit inside the just opened Hawley Wharf complex in Camden - The 580,000 sq. ft canal-side development - and will open its doors tomorrow.
Hotbox will join: South East Asian eatery Ekachai, Cantonese roast meat specialists Three Uncles, Chinatown favourite Bun House, BaoziInn, home to London’s finest dim sum and dumplings, and of course, the second HotBox site.
Executive Chef Lewis Spencer oversees the menus at all of Hotbox’s sites, and favorites, like the bottomless brunch, will be available at the new site. Every dish on the menu has an element cooked over fire or smoke, and each item has been impeccably sourced from a chain of trusted suppliers.
The menu is a mix of smoked meats, burgers and buns including the Korean Pork Belly (Smoked pork belly slices, brushed with korean glaze, onions, pickles and pickled slaw) and Beef Rib Tacos (DIY tacos: Smoked grain-fed beef rib, corn tacos with bbq sauce, pickles, salsa & coriander).
The much loved Slow-cooked smoked brisket is from a recipe that remains unchanged since the very earliest days of Hotbox, this is served in a brioche bun with chipotle mayo and pickles.
For sides, guests can expect the indulgent Brisket Poutine (Hand cut fries, triple cooked with beef brisket, smoked cheese, crispy shallots and bbq sauce) and Japapeño slaw (Pickled jalapeño, slices cabbage, carrot, red onion with citrus sesame seed dressing).
To drink, HotBox’s brand new cocktails take centre stage, with an extensive selection of vodkas, rums and gins expertly mixed by the bar team.
The new concoctions include the Spicy Bourbon Sour made with Evan Williams whiskey, lemon and Jalepeño Agave and a Palermo made with Cazcabel blanco, honey, pink salt, lime and grapefruit.