Neil Rankin – Temper

Friday and Saturday

Neil is Chef/Owner of Temper which is a 200 cover open pit temple to smoked meat and wine in the heart of Soho. 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 will be joined by Martine Anderson and James Whetlor cooking Yakatori goat California rolls