On this week’s episode of The Meat Show, host Nick Solares visits Temper in the heart of Soho, London. Solares considers Temper — which specializes in live-fire cooking — one of the most unique and important restaurants in meat eating. Centered around an impressive array of live-fire cooking apparatus, a meal at Temper features small plates and nose to tail dining. There is no traditional menu of choice cuts, but rather meat is sold by weight and the preparation varies constantly depending on what’s on the pits.
All of the meats at Temper are scrupulously sourced and then butchered in house. Solares joins chef/owner Neil Rankin for a tasting across four species prepared by Temper’s chef de cuisine Martin Anderson.