Flame-grilled chicken, proper heat, no fuss.
Some Melt orders are napkin-friendly. Others require a flannel and a forgiving audience. Here’s a blunt mess ranking of peri-peri favourites, plus which ones to order for a first date, an office lunch, or a sofa session where dignity is optional.
Ordering flame-grilled chicken for children shouldn't feel like a hostage negotiation. Here's how to map Melt's heat levels to real ages, which sides do the rescuing when things go wrong, and how to build one spread the whole table can attack. Warm, blunt and built for a Friday night in.
Feeding eight people from one takeaway order is less about chicken and more about diplomacy. Here’s how to run the group chat, pin down heat levels, and get everyone fed without a last-minute plain-chicken panic.
The Sunday roast is a British institution with its own rules: gravy in a jug, Yorkshire puddings tall, roasties crisp. So what happens when flame-grilled peri-peri chicken lands on the same plate? We ran a controlled hybrid test and found a border worth defending.
Every peri-peri table has one: the person who loves the smell of flame-grilled chicken but breaks into a sweat at the sight of the hot sauce bottle. This is your practical, no-shame guide to ordering at Melt without torching your taste buds — and without losing the table politics.
Everyone claims their order is the smart one. So we did the menu maths properly — price per person, chicken-to-side ratio, and how full you actually feel an hour later — to work out which Melt combos are genuine value and which are a trap with extra fries.
You have gone one heat level too far and there is a 6% IPA in your hand. We have all been there. Here is a blunt, pub-tested guide to which UK pints cool the burn, which ones pour petrol on it, and which ones quietly ruin a perfectly good bit of flame-grilled chicken.
Cold peri-peri chicken is not a tragedy, it is a test of technique. Here is exactly how to bring last night's flame-grilled order back to something worth eating, from air fryer timings to the moment you should (and should not) add sauce.
A table for one should never mean a smaller appetite for heat. Here is the case for taking yourself out for peri-peri, the blueprint for a properly balanced solo order, and why nobody at the next table cares as much as you think.
Boneless fillets are convenient, tidy and fundamentally boring. This is the case for bone-in peri-peri chicken: more flavour, better heat, proper texture and a Friday night takeaway that actually feels like one.
The supermarket meal deal is a Tuesday tradition for all the wrong reasons. Here are five Melt lunch orders that beat it on price, heat, satisfaction and messiness — plus ordering tips for every spice tolerance.
There is no such thing as a neutral peri-peri order. A field guide to the dunkers, the drizzlers, the hoarders and the people who ask for extra hot on everything — and why Melt's heat levels invite very personal rituals rather than polite middle ground.
Somewhere between the till and your front door, a brilliant takeaway quietly gives up. We ranked Melt's chicken, chips, sides and sauces by how well they hold heat, crunch and sauce integrity over a typical UK journey home — plus the exact wording to use when you order.
Turkey has had decades of goodwill, but the 2026 Christmas table deserves something with more char and less chaos. A flame-grilled peri-peri centrepiece feeds a crowd, keeps the oven free, and brings actual flavour to the festive plate.
When the nights draw in and motivation drops, a sharing board is the answer. Here is how to build a low-effort peri-peri picky tea with Melt’s flame-grilled chicken, layered sauces, and sides that keep everyone reaching back for more.
World Cup 2026 will turn plenty of UK living rooms into match-night venues this summer. Here is how to build a peri-peri takeaway spread that travels well, keeps its heat, and keeps hosting relaxed from kick-off to extra time.
From lemon and herb to extra hot, we put Melt's peri-peri sauce range through a proper 2026 taste test. The question is simple: does chasing extreme heat make the chicken better, or does it just get in the way?