Buzz & Bites

It all started at 2 a.m. in our Melcombe Pl kitchen. Chef Jamie had a wild idea: create a chili sauce that could outshine our Fire Chili. Armed with habaneros, smoked paprika, and a questionable amount of courage, we dove in. The first batch was a fiery success—until someone (not naming names, Tom) knocked over the blender. Sauce splattered everywhere, and the fumes had us coughing for hours. By dawn, we had a new sauce, dubbed “Midnight Blaze,” and a kitchen that smelled like a volcano. It’s now a limited-time dip, but we’re still cleaning chili off the walls. Want to try it? It’s got heat, heart, and a story to tell.

Our breading is the soul of Chick It Up’s crunch, but it wasn’t always perfect. For months, we tinkered with flour ratios, spices, and techniques. One rainy London afternoon, our sous-chef Lila suggested adding a touch of cornstarch for extra crispiness. Skeptical but desperate, we tried it. The result? A golden, shatteringly crisp coating that made the whole team cheer. We spent weeks refining it, testing it on burgers and tenders. Now, every bite at Chick It Up has that signature crunch. Come to 11 Melcombe Pl and taste the breakthrough that changed our game!