Review: Temper, Soho

Twitter @EmmaTully

RT @echo_pharmacy: We're super excited to be part of @TechNation 's programme for late-stage #tech companies, The Future Fifty 9.0! 🚀 See… 1 year ago

If you're feeling anxious or in need of a mental break, turn on this video and shake it out. Thanks for helping me… twitter.com/i/web/status/1… 2 years ago

This agency built an app that allows their team to anonymously vote on the briefs they work on, based on whether th… twitter.com/i/web/status/1… 2 years ago

RT @echo_pharmacy: Our co-founder Stephen wanted to use his experience of generalised anxiety disorder to help others with mental health pr… 2 years ago

RT @echo_pharmacy: We've researched prescription data to try and understand the patterns during lockdown. So how did England's need for #me… 2 years ago

Follow @EmmaTully

We managed to consume a rather lot of food at Temper, so brace yourself for a long list of dishes in this blog post. Temper was launched by Neil Rankin, otherwise known as @frontlinechef, towards the end of 2016. Neil pioneered London’s high end barbecue scene and is well known for his time at Pitt Cue Co and the Smokehouse.

Temper, Soho is an open fire-pit restaurant serving up barbecue with a South American influence – including tacos, tortillas and mezcal. Last year they opened their second venue in the City so it must be doing pretty well!

A portion of Pil Pil Prawns kick started the meal, the dish contained 3 deshelled, head on prawns in some garlic oil and a portion of aioli on the side. The prawns were cooked to perfection as one would expect when paying £9 for a dish.

Prior to visiting Temper I remember reading somewhere that the beef fat tacos were created after customers complained of another dish being too fatty. However when they served up the leftover fat in a taco with onions and chilli they became a customer favourite. Whether that’s true or not, who knows but it was darn tasty.

Next up was one of my favourite dishes – the Aged Cheeseburger Taco. Combine two of my favourite dishes and what could go wrong? Nothing.

We moved away from tacos and towards meat and flatbreads for the next round of dishes, starting with the Smoked Beef followed by the Smoked Goat and Smoked Lamb Shoulder Curry. My favourite was the Smoked Goat as it was fragrant, juicy and salty.

We accompanied the meats with a couple of irresistible sides including Beef Fat Potatoes smothered in Ogleshield cheese. Yum. Alongside a portion of Grilled Corn which the servers recommended. They were lovely and juicy paired with salty popcorn, onions and mayo.

Not sure how we found room for dessert but we some how managed to finish off this baked cookie dough topped with ice cream. It was sweet, chocolatey and melt in the mouth. If you’re looking for a lively evening in a bustling restaurant full of flames, sizzles and cracks from the open fire then head to Temper for full flavour meats.