Online bookings are now closed but if you missed out, not to worry, we’ve held back a limited number of seats for walk-ups. Book these early on Sunday at HotBox.
If you have booked in advance, you’ll need to bring a copy of the lead booker’s I.D. and your confirmation email (printed or screenshotted on your phone) to check in. Group bookings must arrive together to check in.
Sunday only: 3 courses. Welcome drink included. £50
Starter and Main courses served sharing style.
Vegetarian options available.
Little Toasts of Tamworth Lardo, Confit Garlic & Charred Tomato
Raw Mullet. Burnt Kohlrabi. Aguachile. Wild Herbs & Flowers
Grilled Friggitelli Peppers. Whipped Cod’s Roe. Aged Pork Fat. Bottarga
Whole Swaledale Lamb Crucifixion brushed with Lamb-Ancho Caramel, Mackerel Garum & Rowanberry Vinegar
Salsa Macha & Hazelnuts
– served with –
Canarian “Wrinkled” Potatoes
Coal Roast Corno Peppers
Grilled Piadini & French Beans
Hot Box Pickles
Grilled Flat Breads
Summer Stone Fruits
Lots of Butter, Sugar & Rum!
Peach Leaf Ice Cream
(menu subject to change)
A dining experience not to be missed. Sunday sees a very special collaboration, as London based smoke and fire experts HotBox team up with one of London’s most exciting chefs – Andrew Clarke (St Leonards, Orasay, Brunswick House). He joins the HotBox team for one day only to cook up a fire-based storm, in the newest addition to the Wilderness fold. Prepare for an explosion of flavour and a sensory fiesta.
Takeaway available all weekend – no booking required.
Please note all items are non-refundable and non-exchangeable.