WHOLE
ANIMAL
BARBECUE

WHO WE ARE?

temper is a unique, vibrant, whole animal barbecue concept with music, cocktails, an extensive wine list and an open kitchen slap bang in the middle of the restaurants where you can watch the chefs prepare your food over fire.

WHY? WHOLE ANIMAL BARBECUE

Unlike any other meat restaurant we know we buy most of our meat whole, direct from small farms and we butcher it all in house, because of this we use on average 65 less cattle a week to serve the same amount of meat as any like for like meat restaurant. Thats 3,300 less cattle a year for one restaurant and we have zero waste policy that very few meat restaurants worldwide can come close to.

NO INDUSTRIAL FARMING

Our animals are all rare breed from small selected UK farms with high welfare practices and all are grass fed as standard. This sourcing extends to the rest of our menu whether it be fish, vegetables or our drinks. We refuse to use any produce that we feel is mass produced or has a large environmental impact.

FLAVOUR

We believe this is not only a sustainability issue but also a matter of taste. Our meat is some of the best money can buy and the effort we put into our in house butchery and sourcing means the consistency of product is second to none.

IN OTHER WORDS ITS ALL F##ING DELICIOUS.

NEIL RANKIN

In partnership with Managing Director, Sam Lee, Neil Rankin has launched temper. Neil pioneered London’s high end barbecue scene and is well known for his experimental use of bold flavours, drawing on global influences.

Neil began his career as a chef in fine-dining kitchens under Michael Wignall and Nuno Mendes, and at Rhodes 24 and The French Table. He went on to work at Barbecoa, the restaurant which saw Jamie Oliver team up with Adam Perry Lang, where his love for charcoal cooking began. He was formerly Head Chef at Pitt Cue and Exec Chef for Noble Inns, where Neil launched the Smokehouse restaurants.

Neil has appeared on popular food TV programmes such as The Great British Menu, and Sunday Brunch, and has been a food writer for newspapers and broadsheets such as The Standard, the Metro, The Times and The Guardian.

Neil is the author of the groundbreaking book “Low and Slow: How to cook meat”, The book launched in May 2016 to high acclaim by chefs and critics as a definitive guide to meat cookery.

PRIVATE HIRE

Whether it’s a birthday, engagement or corporate shindig, temper can cater to your needs. Whatever your event requirements, speak to our events team: ella@temperrestaurant.com

GIFT CARDS

The perfect gift for friends or family to redeem against any dining experience at any temper restaurant. Just choose a value and add a personal message.

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