temper

temper

If you are a lover of barbecue, you will have heard of Neil Rankin who started the barbecue craze in London back in 2012. Live-fire cooking, Temper’s speciality, is exactly what it sounds like: a method of tempering meat by grilling or smoking it over a live fire. Temper cooks their meat whole before chopping and seasoning it. All cooked in front of your eyes using only wood and charcoal in a huge 4.5m long fire pit in the middle of the room At Temper, it’s all about choice. Portion sizes vary: meat is offered in 100gr+ cuts and also available with a range of plates that emphasise seasonal vegetables.This is served alongside Cornish fish and seafood on corn tortillas and flat breads made in-house. The delightful cuisine is complemented by a huge New World wine list and cocktail bar. There is also lunch taco plates and a weekly-changing tamale hand-made from heritage Masienda corn which is cooked and ground on site. On Sundays, there is a superb Sunday Roast plus some rather special 'Sunday sharing specials' that change each week.

If you are a lover of barbecue, you will have heard of Neil Rankin who started the barbecue craze in London back in 2012. Live-fire cooking, Temper’s speciality, is exactly what it sounds like: a method of tempering meat by grilling or smoking it over a live fire. Temper cooks their meat whole before chopping and seasoning it. All cooked in front of your eyes using only wood and charcoal in a huge 4.5m long fire pit in the middle ofread more

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