More details about Neil Rankin's second Temper site revealed

27 June 2017 by Neil Gerrard

Barbecue expert Neil Rankin and business partner and managing director Sam Lee are to open a follow-up to London restaurant Temper next month.

Temper City will open in Angel Court on 24 July and as with Temper Soho, which opened in November 2016, it will be centred around fire and wine.

The new venue will also specialise in gin and curry cooked on an open fire pit.

Meat will be cooked ‘low and slow' over oak and charcoal using smoking techniques developed by Rankin.

The eclectic menu will not be limited to geographical boundaries. Typical dishes will include: mutton rolls and laksa lamb belly stovies; lamb scotch bonnet vindaloo; dry goat (similar to a rich and tender Malaysian rendang); meatball marrow masala; dashi chip shop chicken (a chicken stock-based thick curry with dashi and spices, poured over smoked chicken) and crispy egg with katsu.

Unlike its sister site, Temper City will be open for breakfast as well as for lunch and dinner service. Breakfast items will include the likes of: boiled egg and peshwari naan soldiers; banana curry and roti; avocado, poached egg and sambal roti; and bacon congee.

A thali-style set lunch menu will be available during the week, which will offer a range of fresh vegetables, breads and snacks, as well as a choice of curry or grilled meat.

Temper City will work with small farms and breeders whose practices are sustainable and organic, with animals bought whole and butchered nose to tail on site.

Temper City will have an expansive gin list of more than 20 gins, as well as a wine list focusing on the new world.

The restaurant has been designed by architects Gundry and Ducker; the designers of Temper Soho. The main ground floor dining room will have an open kitchen at its centre with a six-metre-long grill, two tandoori ovens and a poultry smoker. The open kitchen will be surrounded by a marble top counter which seats 34; booths and banquette seating will also be available for larger groups. There will be a mezzanine which seats 24 guests and which will also be available for semi-private hire, as well as an indoor bar and small courtyard drinking area.

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