Something to sink your teeth into…

We’re changing the way we serve our steaks.

We’re proud to say that we butcher whole carcasses in house to minimise waste and maximise flavour, only buying in beef from our friends up in Yorkshire at Charles Ashbridge’s Taste Tradition, whose slow-reared, pasture-raised, British rare-breed cows are the best we’ve found. Their emphasis on regenerative agriculture and the welfare of their cattle aligns with our own priority of responsible consumption of the best quality meat.

Because we butcher in-house, we won’t always get the same number of steaks from each animal, so going forward we’ll be selling each cut by the 100g. All your favourites will still be on the main menu, but we will also have a blackboard of special cuts and weights for you to feast on.

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temper restaurant soho city covent garden london