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For the discerning gent looking for a restaurant specialising in meat, there are many options in London. For the discerning gent looking for a restaurant specialised in a selection of meats that are smoked, roasted on open fires and rendered into delicious meaty mouthfuls \u2013 there only a few. Of those few, there is the latest addition to the London restaurant circuit, Temper. It\u2019s here where whole animal carcasses come to be butchered onsite and every part is used somewhere within the tight and focused menu.<\/p>\n
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Temper is the brainchild of chef Neil Rankin and he\u2019s been doing things with animals, smoke and fire for a while now \u2013 previously at Smokehouse and Bad Egg. Temper, in the heart of Soho is a stab at tackling the growing demand for social dining, shareable plates, mix and matching. The slick styling of the d\u00e9cor is clearly visible as patrons descent to the main dining room with its centralised open fire pit the focal point and dead-giveaway about what to expect here \u2013 barbecued and smoked meats. With head chef Mark Jeevaratnam\u2019s team and waiters buzzing around the open kitchen the fixed bar stool seating offer prime viewing of these craftsmen and women\u2019s handy work at carving up slabs of British meat. Tables and booths available for larger groups too.<\/p>\n
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Starters at Temper revolve around tacos as a way to get the taste buds going \u2013 highlights here include the crab and pickled onion pork skin (\u00a39), the blowtorch mackerel (\u00a37.50) and the aged cheeseburger (\u00a38). Arriving at the table to much anticipation, these bite-sized tacos are a great way to immediately dial up the sharing and social aspect of Temper\u2019s dining experience \u2013 so get involved. The sommelier at Temper, Donald Sinclair-Edwards, offers wise words to cater for all tastes so don\u2019t be afraid to pick his brains for a wine to suit specific flavours from an extensive wine list. A few of these tacos and a good wine will set the discerning gent on his way to the mains.<\/p>\n
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If the plentiful tacos haven\u2019t beaten you (and this is an easy road to follow) then the discerning gent should be primed and ready to tackle all those roasted meats that sizzle and drip with flavour positioned in the centre of Temper. Beef, lamb, pork and goat are the superstars in this blockbuster \u2013 with each vying for the accolade of \u2018best performer\u2019 \u2013 the only way to make a verdict is to order all four. Each meat is purchased by the 100g and your waiter should assist with a recommendation on how much of each animal you should order depending on the size of your group.<\/p>\n
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Working through the meats reveals individual benefits over the other \u2013 as a foursome there isn\u2019t a spectrum of meaty goodness not reached, but it\u2019s the power of the collective that matters and that\u2019s the underlying theme of a restaurant like Temper. The beef (\u00a39.50) is cooked so the outside is perfectly charred and the middle is that perfect mix of rare pink shades of meat \u2013 all served as mini slabs of goodness. The lamb (\u00a37.50) is as decadent as it should be, saturated with flavour from the juices and fat from the chunk of meaty it\u2019s carved from. The pork (\u00a37) is cooked consistently throughout as beautiful chunks of roasted white meat packed with flavour. The cabrito goat (\u00a39.50), a rarity on the restaurant circuit, is perhaps the star of the show with its flavoursome punch and hint of salty savouriness \u2013 highly recommended as part of any order here from the Elysium Magazine team.<\/p>\n
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Meats are served on freshly baked flatbreads that soak up the juices and fats of each meat nestled on top \u2013 consider these a sponge of decadent flavour that you\u2019ll use to mop up strands of meat, morsels of toppings and splashes of sauce \u2013 of which there are many to work through. Make the decision easy and order all sauces (\u00a31 each) and all sprinkles (50p each). There are sides to think about amongst all this too \u2013 just makes sure you definitely order the beef fat potatoes with raclette cheese (\u00a35).<\/p>\n
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The beauty of a sharable, mix and match dining experience is that you can everything and work your way through the lot \u2013 no menu envy of fellow diners here. It also means that combinations can be numerous and plentiful. This all means that when it comes to deserts, you might be too full from a meaty banquet. If you do have space, the baked cookie with vanilla ice cream is the only way to finish the experience.<\/p>\n
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On entering a restaurant like Temper, the stereotypes of its locality in London\u2019s Soho could influence initial thoughts to a venue with that suffers from style over substance. With Temper, this isn\u2019t the case as the meat is the star of the show \u2013 hence its place centre stage. The knowledge and service from waiters is perfectly balanced, but going back to the meat \u2013 it\u2019s simply the star of the show. With a funky yet down-to-earth attitude it\u2019s no wonder Temper\u2019s casual opulence means it\u2019s busy through all nights of the week and the reason why it will continue to do so in the future. Book in advance to avoid disappoint on availability and prepare the senses for a meaty journey the discerning gent and guests will all enjoy.<\/p>\n
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Rating:<\/strong><\/p>\n Food:\u00a0 5\/5<\/p>\n Ambience: 4.5\/5<\/p>\n Venue:\u00a0 4.5\/5<\/p>\n <\/p>\n