There’s been lots of restaurants flipping to delivery but now we’re seeing completely new brands arise from the pandemic. First up was Rice Error, followed by a coq fight and now Hot 4 U is the newest delivery kitchen to enter the game. It’s been set up in the throws of lockdown by Matthew Scott, currently head chef at Cub, and Eddy Tejada, previously of St John and Silo (yep that’s some CVs right there!).

The restaurant creates a £35 weekly-changing set menu featuring some very ambitious dishes, influenced by nose-to-tail eating and with nods to countries around the world, from Japan to Peru. Not only do they sound the part, they look it too – in-fact it might just be the most restaurant-like dishes we’ve seen on delivery.

We ordered for the week 3 and it was seriously impressive stuff. Like our other favourite delivery so far, Jose Pizarro, Hot 4 U strikes the right balance between quality and effort, with many dishes ready to eat and just a main dish to heat up by simmering in hot water. We kicked off with fermented potato chips with buttermilk curds and shredded courgettes, a poshed-up version of chips and dips, and the ideal starter alongside a glass of pet nat or similar.

Photo: Joel Porter

Then there was beautiful mackerel crudo with a bright orange kumquat kusho bringing the citrus hit. The quality of the mackerel, sourced from Henderson Seafood, really shone through.

The main up event was a stunning rabbit leg glazed in fig leaf – tender juicy meat, covered in a rich gravy and served alongside a Japanese milk bun. A side of tenderstem broccoli dressed with green herbs, citrus, and a lacto fermented serrano chilli brine provided a fresh, zesty accompaniment.

Finally, there was a Basque style cheesecake, a bit like the one we fell in love with at Seabird last year. A pot of custard infused with lacto apple juice from Ringdale Farm sealed the deal on one of the best lockdown deliveries we’ve had so far.

As well as the set menu, they also have a mini mart of produce for sale like in-house fermented estate dairy cream butter, tête de cochon, and fresh veg all from sustainable and high quality suppliers.

At present the guys are only delivering Friday & Saturday evening but plans are afoot for a weekend brunch with killer cocktails created by an ex-Cub bartender. We’ve got the Hot(s) 4 U. 

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