Temper to open fourth restaurant in Shoreditch

Open fire BBQ concept temper will open a fourth restaurant on Great Eastern Street in Shoreditch this summer. 

The new two-floor venue will join existing branches in Soho, Covent Garden and the City. 

Headed up by MD Sam Lee, the Imbiba-backed brand is known for serving rare breeds and lesser-chosen cuts, cooked over fire in an open kitchen. Temper's tacos and smoky mezcal cocktails are also popular with guests, with the new site set to open with this tried and tested offer with the addition of some more experimental plates, exclusive to the Shoreditch venue. 

Cheeseburger tacos, sweet and sour pork rib, and lamb and kimchi carnitas are just some of the restaurant's menu highlights. 

Most of the butchery will take place in-house, with the team taking whole animals into the kitchen and using as many parts as possible in their dishes. The brand is committed to working only with small English high welfare, regenerative farms including Mount Grace Farm in North Yorkshire and Lyons Hill Farm in Dorchester.

An extensive list of cocktails will also be offered, including the Lychilli margaritas with tabasco and lychee juice; and El Gran Humo, which mixes pineapple and habanero-infused mezcal with white rum and British aperitif. 

Chef director David Lagonell comments: “temper has always been focused on three things, meat, fire and theatre, and we’re working on new and exciting ways to showcase this in our new Shoreditch restaurant. We’ve been looking to open in the area for a while now and this site is the ideal place.”

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