Temper: Easy Tiger

'Another week, another taco place...', I hear you cry, as you slurp on a margarita. Indeed, Mexican is having a moment (slash year) in the hot openings scene, and I LOVE it. Whether it's Corazon, Breddos or El Pastor, each brings its own expression of fiery flavour into our glasses and onto our plates.

Tonight, I'm at Neil Rankin's Temper, which does tacos, and true to this chef's vibe, Temper also does meat, all of the meat. I'm indulging in a rare treat of some one to one time with my brother David. We both live in London, meaning a hangout shouldn't be so rare, but you know what it's like, plus due to our shared fondness for tequila, we're lethal together.

As we settle at the counter, the banter with the chefs begins. There are cosy booths for parties of four or six and there's a gorgeous semi private area for when you just want to get a bit lit. I'm also a raving fan of the hanging animal carcass situation, forming the backdrop. This place has serious sex appeal.

After two Sage Advices, each, we've already taken down the Scotch bonnet nachos. Sage Advice is pisco, mescal, chartreuse and pineapple for the record. Now we choose a taco each to share; of course I'm all over the crab with onion skin (although kill the dill, Neil) and David jumps into bed with the aged cheeseburger. Yes, a burger taco, and it's the dog's bollocks.

Some Mezcal Margs later, juicy Cabrito goat comes our way, with the most indulgent side I've had in a while - no kidding. Puns aside, we're talking burnt corn with lamb-fat béarnaise people. Shut the front door.

There is nowhere in London doing what Temper is nailing so well right now, and that's a very lovely thing. This place makes me highly excitable and, if I wasn't on a flight, I would gladly drop everything right now and hot foot it there.
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Five Very Kerri Things About Temper

  1. Meat carcasses
  2. Sex appeal
  3. Banging cocktails
  4. Fun team
  5. Excitable factor