This buzzing bonfire of a restaurant is dedicated to the art and craft of cooking in-house butchered meat: below the small, ground-floor taco bar lies an expansive room featuring a theatrical open kitchen with a wood-fired grill and clay oven. Bag one of the counter stools and watch in wonder as the chefs prepare your food over fire.
The name refers to the kitchen’s commitment to tempering the meats, whether that’s Essex beef, Yorkshire pork or Welsh lamb – a practice which ensures the fullest flavours. Then there’s the quality; all beef is rare breed, grass-fed and sourced from UK farms with high welfare practices. This sourcing extends to the rest of the menu too, from fish to vegetables and drinks and, what’s more, Temper also operates a zero-waste policy, so anyone concerned about its eco credentials can dive in with abandon.
Diners can take their pick from a high-octane cuisine-hopping menu that runs from must-order blowtorched mackerel tacos freshened with sweet white miso and mashed avocado to little bowls of Thai-style larb combining roasted rice with ‘burnt ends’ for a spicy clash of textures. The prices of the beef cuts are a little off-putting, but this is a steakhouse and it is excellent quality. We recommend ordering the full quota of sauces – beef fat béarnaise, green sauce, chipotle sour cream, Korean BBQ, and pepper sauce – and finishing off with a gooey-centred cookie, baked in a cast-iron pan and topped with fior di latte ice cream.
Well-considered cocktails, such as the Irn-Bru Spritz and pineapple Negroni kick off the drinks list, but it’s mezcal flights served in traditional clay copitas and a vast selection of tequilas that dominate. There’s also a healthy selection of wines from around the world. Enthusiastic and committed staff seal the deal at this thoroughly modern BBQ bunker.