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Neil is the Chef and owner of three restaurants in London called temper. temper’s first site in Soho features an open kitchen grill with live fire cooking, a taco bar upstairs and serving plenty of meat & mezcal! Neil’s restaurant is such a success, he opened a second temper site in the City in 2017, which features meat dishes with an Indian twist. temper opened it’s third site in Covent Garden in 2018, which features the same attention to whole animal butchery as Soho and The City serving it wood fire roasted and grilled on house made flat breads. They also use their meat to produce their own charcuterie which is cured on site. There is an extensive selection of seafood small plates as well as a Detroit pizza menu.

Neil began his career as a chef in fine-dining kitchens under Michael Wignall and Nuno Mendes, and at Rhodes 24 and The French Table. He went on to work at Barbecoa, the restaurant which saw Jamie Oliver team up with Adam Perry Lang, where his love for charcoal cooking began. He was formerly Head Chef at Pitt Cue and Exec Chef for Noble Inns, where Neil launched the Smokehouse restaurants.

Neil is the author of the groundbreaking book “Low and Slow: How to cook meat”, the book launched in May 2016 to high acclaim by chefs and critics as a definitive guide to meat cookery.

“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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