Neil Rankin to launch new animal barbecue restaurant on Bonfire Night

The Staff Canteen

Barbeque expert, Neil Rankin will launch, Temper, a whole animal barbecue restaurant in Soho with Managing Director, Sam Lee on Bonfire Night this Autumn.

The idea behind the restaurant is to offer guests a more stripped down dining experience. The venue will seat 42 guests around an open kitchen and fire pit where they will experience pork, lamb and goat cooked in front of them. A separate private dining area will also cater for an additional 30 guests.

Former Pitt Cue Co chef, Neil said: “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. "

Almost all of the meat will be offered in 100g + cuts, available with a range of plates designed around seasonal vegetables as well as offering vegetarian options.

The aim of Temper is to focus on sustainable cooking using the whole animal to minimise wastage even using animal bones harvested for broth.

There will also be a taco bar above the restaurant using heritage corn imported from Masienda. The seven cover bar will also serve wine for customers on arrival before they head down to dine in the main restaurant.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 18th August 2016

Neil Rankin to launch new animal barbecue restaurant on Bonfire Night