This autumn, Hotbox will join forces with Chai Ki to host some of London’s finest spice enthusiasts for a feast celebrating the mighty chilli. On the 26th of September, five chefs will take to the Hotbox kitchen, each bringing to the table a dish specially created for heat seekers.
Taking to the stoves will be Billy and Jack of Masterchef fame, and chefs in residence at H.en, Islington’s ethical chicken restaurant, with their ‘Ultimate Chilli Chicken Burger’, alongside fellow Masterchef alumni Tim Anderson of Brixton’s Nanban. Tim’s signature offering of Japanese soul food will be ramping up the heat with ‘Ten Chilli Prawns’, made with, you guessed it, ten varieties of chilli including Scotch Bonnet-miso Romanseco. Co-hosts for the evening, the team from Chai Ki in Canary Wharf will be packing a punch with their Himalayan Baby Back Ribs, laced with fermented Nepalese Chilli rub and Pineapple, whilst Hotbox, on home turf, will do what they do best with Smoked Short Rib on Blue Corn Taco with Chipotle Aioli, Jalapeno Salsa, Fermented Red Chilli Oil and Pickled Scotch Bonnet Peppers, and an assortment of sides, which will include Pickled Jalepeno Slaw and Sweet Potato Fries with Chipotle Aoili. Rounding off the line-up, Rachel Jones of Capish? at Mason & Company will be putting a spin on her Italian American classics with Zeppole topped with Creme Pâtissière and Calabrian Chilli Sugar for dessert.
Tickets for the Chilli Feast include all food for the evening, a pre-dinner cocktail in 46 & Mercy, located beneath HotBox, and a glass of wine to accompany the feast. To help you cool off for the rest of the night there will be wine, craft beer and bourbon cocktails ready for you to raise a toast to the spice.
Chai Ki founder, Rohit Chugh says, ‘Chilli is such a wonderful and addictive ingredient that is used in so many different cuisines. Our Chilli Night is a celebration of the complex, varied, often subtle and always exhilarating flavours of chilli’
‘I’m really excited about celebrating chilli with so many talents in the kitchen, everyone will bring something different to the table and showcase the diverse ways chilli can be used’ Says Hotbox Founder, Basit Nasim.
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