Neil Rankin Opens temper

By a woman smiling holding a drink in black and white Emily Gray |
27th September 2016

BBQ connoisseur Neil Rankin is back with his next restaurant, temper (without a capital T), a South American inspired fire barbecue restaurant which will be opening in Soho, aptly on Bonfire Night.

Neil has teamed up with managing director, Sam Lee to open temper which is all about serving up cooked cuts of meat from the whole animal (it’s going to be big on sustainability and creating minimal waste), tempered for optimal flavour, served with vegetable plates.

Specialist breeds include beer fed Dexter, Longhorn and Highland beef, Saddleback Middle White, Old Spot and Berkshire pork as well as lamb, goat and mutton. Separated by breed, the beef will be served in different ways including leg shawarma, grilling joints, smoked whole rib and other barbecue cuts as well as ground and raw beef. To make sure that there is no waste the beef fat will be used in homemade tortillas and butter and the bones will be turned into broth. Flavoured oils, vinegars, spices and herbs will be used to season the chopped pork, lamb and goat.

To accompany the meat will be dishes such as oyster ceviche, soy cured raw beef, Dexter kofta with grilled cheesed arepa, lardo and pancetta carbonara and aubergines with oregano, lemon and tahini. Puddings include fire baked cookies with dulce de leche ice cream and Kouigh-aman with bacon butterscotch.

To drink there’ll be Old and New World wines, along with mescal, whisky and gin, cocktails and, of course, beer.

The restaurant will feature an open kitchen where 42 guests can sit along the green marble counter to watch the theatre of the cooking. Otherwise you can take a seat at the more intimate banquettes or at one of the tables. If you’re hosting a party, then there is a private dining room for 30 guests too. Created by architects Gundry & Ducker, the restaurant will mirror the cooking style, think low slung ceilings, black painted brick flooring and bright green steel work – it’s industrial yet with touches of agriculture.

During the day, tacos will be made upstairs at street level by the window, so that everyone passing by can see them being made. Come the evening though, the space, which is flooded with natural light, will be turned into a small bar, so you can grab a drink before you head down to the restaurant.

temper: Opens 5th November, 25 Broadwick Street, Soho, W1F 0DF,

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