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Neil is chef and owner of Temper which has three restaurants in London. The first is an open pit temple to smoked meat, tacos and wine in the heart of Soho. The second is a curry and gin house in the city with a huge live fire open pit and tandoori ovens. The third is a all day pizza, ragu and vermouth bar.

He started his career in Michelin level fine dining before discovering his love for meat and fire whilst working for BBQ guru Adam Perry Lang. Neil went on to open Pitt Cue company, relaunch John Salt in Islington and then opened two Smokehouse restaurants with Noble inns. Neil has just published a meat bible called Low and Slow - How to cook meat with penguin books.

Neil has appeared on TV shows such as Great British menu, This Morning and is a regular face at food festivals up and down the country including Taste and Meatopia.

Far from being a one-trick pony, Neil has studied classical french techniques and has cooked in many of London's Michelin starred kitchens, as well as working for events companies and neighbourhood bistros.

“Neil has been at the forefront of charcoal cooking for years, his restaurants have become very popular, he was an obvious choice to partner with and he will bring some great recipes and techniques to help our chefs take our food to the next level.”
Jeremy Ford, Director of Food

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