What they say:
Head chef Neil Rankin has got a thing about meat, he loves it, and having worked at both the Smokehouse and Pitt Cue Co he's more well-versed than most to open up a meat feast of a restaurant. His brainchild, Temper, opened in November and features a fire pit that cooks whole meats such as goat, pork and lamb. Diners order portions in 100gs and if you fancy things a little fresher there are tartare dishes and raw seafood.
What we say:
Veggies cover your eyes and ears now, Neil Rankin is going HARD with the meat feast. His new restaurant Temper sounds like a carnivore's fantasy; there is a five-metre fire pit, meats are spit roasted whole and there is London's new favourite dish, shawarmas, available. Yes we've had BBQ food, but Temper is gearing things up a notch, does it seem a bit cave-man like to watch your meat being cooked whole? Maybe. Does it sound absolutely bloody delicious? Absolutely.