temper is a meat restaurant in London built around fire and rare-breed British beef. We buy whole animals from trusted British farms, butcher them in-house and dry-age every cut, so nothing goes to waste and every steak has deep, developed flavour. From rib-eye, sirloin and picanha to slow-cooked barbecue, it’s all cooked over open flame — which is why temper is one of London’s go-to meat restaurants for steak, barbecue and live-fire cooking.
Sustainability
There’s no ‘green-washing’ of our credentials at temper. We want to offer reassurance that we’re not cutting corners or sacrificing animal-welfare. We do not simply pay to offset our restaurants’ impact on the environment and call it sustainability.
It’s easy to talk the talk, but we have chosen farmers who walk the walk. Their estates are managed regeneratively, meaning that whatever the farmer takes out of the land, they put back: whether that’s by planting trees, leaving land as meadows or minimising industrial fertilisers and mechanical intervention.
Additionally, we minimise food-miles by only using English farmers, specialising in native and rare breeds, who live longer and happier lives.
This is something that is incredibly important to us, and that we will never compromise on.
Ageing
As of December 2022 all of our steak is aged in-house, meaning we can guarantee a consistently excellent product, over which we have total control. We dry-age the beef for an average of 60 days, but for a minimum of 28 days and we can keep on ageing for as long as our chefs choose.
What’s more, if you’ve got a special event booked with us how about a birthday steak instead of a birthday cake? Just get in touch with the team and let us know which cuts you’d like to reserve and how long you’d like them to be aged for then let us take care of the rest!
Butchery
When they're gone, they're gone.
We’d never buy in pre-cut steaks because we butcher in-house, and as there are only a set number of cuts per animal, when our daily steaks are gone they’re really gone! For full transparency, each roasting yields an average of:
1.2kg of Picaña or 4 x 300g steaks
900g of Château (AKA fillet) or 3 x 300g steaks
4kg of T-bone or 8 x 500g steaks
4kg of Porterhouse or 8 x 500g steaks
4.5kg of Rump or 15 x 300g steaks
7kg of Rib-eye or 14 x 500g steaks
Join a butchery & barbecue masterclass at temper City — watch expert butchery up close, then feast on fire-cooked meat with drinks included.
Or book our award-winning Sunday roast in Soho.