Temper – Angel Court

Premium cooking over open flames

Following the overriding success of the first Temper in Soho, just six months later Bruce Gillingham Pollard were appointed to help secure their second site. After considering all of the suitable options available, Temper have leased a ground floor unit in Angel Court in the City.
Different to its sister restaurant, there is a continued focus of cooking over open flames, however the menu in Angel Court incorporates curry flavours and spices, with an extensive gin menu to complement.
Within walking distance to seven underground stations across the City, and positioned on a prime pedestrian thoroughfare, the location is perfect to facilitate the office tenants and residents alike. 

Project Details

Neil Rankin turns his barbecue expertise to his second Temper restaurant. But while the first was about meat and tacos, this is all about curries cooked over open flames using creative ingredients, plus there are 20 different types of gin for you to sample too. The curries will draw on influences from all over the world, using the kind of creative ingredients you expect from Rankin - including bone marrow in a meatball masala. The menu also includes mutton rolls, laksa lamb belly and for the brave, a fiery lamb scotch bonnet vindaloo. On top of that, there’s also Japanese-inspired dashi chip shop chicken, made with curry and dashi stock over temper-smoked chicken and crisp egg with katsu.

In partnership with Managing Director, Sam Lee, Neil Rankin launched Temper in 2016. Neil pioneered London’s high end barbecue scene and is well known for his experimental use of bold flavours, drawing on global influences. 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, this is 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.
Please contact Nick Garston.