Having stood at the forefront of the UK barbeque and live fire cooking scene for a number of years we are pleased to announce that Neil Rankin will launch his eagerly awaited restaurant temper, on 5th November 2016 on Broadwick Street in Soho.
temper has been created in partnership with Sam Lee, managing director, who brings a wealth of experience in both the restaurant and wine industry. The aim at temper is to offer delicious and expertly cooked cuts of meat from the whole animal, tempered for optimal flavour, and offset with a range of vegetable focused plates – with sustainability and minimal waste playing a crucial role in the process. The wine at temper will also take center stage, with an exciting New and Old World list created to match effortlessly with the menu.
Taking inspiration from Neil’s travels and experience, the main dining room at temper will feature the full animal from small hand-picked UK producers, in a variety of specialist breeds including Beer Fed Dexter, Longhorn and Highland Beef, Saddleback, Middle White, Old Spot and Berkshire Pork, with lamb, goat and mutton also featuring heavily on the menu.
The cows will be broken down into breeds and served in different ways including leg shawarma, grilling joints, smoked whole rib and other barbecue cuts as well as ground and raw beef. The beef fat will be used for homemade tortillas and butter, and the bones will be harvested for broth – ensuring that the whole process is almost 100% waste free and as sustainable and ecological as possible. Pork, lamb and goat will be cooked whole then chopped and seasoned with flavored oils, vinegars, spices and herbs. Almost all of the meat will be offered in 100g + cuts, available with a range of plates designed around seasonal vegetables – allowing the diner to fully customise their menu.
At the heart of the main dining room will sit an open kitchen and 4.5m open fire pit, creating a central spectacle and allowing the 42 customers seated along it’s green marble counter to watch on while Neil and his team prepare their meal. Further seating will be curated throughout the room in the form of casual 4 top tables and more intimate banquettes – with the addition of a private dining room for 30 guests.
Upstairs at the bar on street level, tacos will be hand made using heritage corn imported from Masienda. Prepared by the window, passersby can peer in to witness the art of the process – connecting the relaxed and warm interior with the fast paced bustle of London’s Soho. By night, the intimate 7-seater space will be transformed into a bar for arriving customers to enjoy a glass of wine before sitting down to dinner in the main restaurant.
Architects Gundry & Ducker have sympathetically designed the interior to mirror Neil’s cooking style and menu. The upstairs bar will be bright in composition with natural light flooding in through the large windows, set against a Douglas Fir wood paneling backdrop. In stark contrast, the basement dining room, with its low slung ceiling, black painted brick flooring and vivid green steel work, will have an agricultural industrial feel – balanced with soft low lighting and a bespoke wall designed to house the extensive wine collection.
With the robust meat and vegetarian menu, there will also be an exciting list of Old and New World wines to match the dishes on offer – many available by the glass, along with a selection of Mescal, Whisky and Gin, cocktails and beer.
Neil Rankin:
I wanted to move away from small plates and tasting menus, and really strip things back to a more basic approach. It’s really just meat – cooked well and served with bread, salad, condiments and a nice glass of wine. I have often felt that some meat focused restaurants are overly masculine and put the emphasis too heavily on large cuts of meat. I wanted to create a restaurant that offered choice, not only in terms of portion size, but also in animal breeds, sides and sauces – giving back the control to the customer and allowing them to decide what they eat. I want temper to cater for those big meaty celebration dinners, but also for super-fast lunches and lighter more vegetable focused meals. ”