Tim Brice, aka ‘Captain Chilli’, bravely launched London’s first dedicated Cincinnati-style chilli restaurant in February 2021. It occupies the small (40 seats) former Shoreditch premises of Rök and Emile (RIP). Part of the vogue for Americana-driven menus, Tim has developed a chilli-filled brioche ‘bombshell’ for his new venture. Each batch is three days in the making and – the coup de grâce – you inject your Chilibomb with a syringe of chilli-infused oil to get the level of heat that you desire.
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