Casper & Cole's open fire barbecue restaurant brand, Temper is to launch a fourth site this summer in London's Shoreditch on Great Eastern Street.
The new site will be split over two floors and joins successful sites in Soho, Covent Garden and the City.
Led by Managing Director Sam Lee, the Imbiba-backed Temper brand has built its reputation as a stand-out barbecue restaurant with a difference – serving rare breeds and lesser-chosen cuts cooked over fire pits in an open kitchen, exceptional tacos and smoky mezcal cocktails.
The new site will follow this tried and tested formula, where chefs butcher and prepare food in front of guests, building on the popular menu with additions of more experimental plates, created just for Shoreditch.
Long-time Temper favourites such as Cheeseburger tacos, Sweet and sour pork rib and Lamb and kimchi carnitas will be available in Shoreditch – alongside the exceptional list of rare breed steaks.
As with all Temper sites, much of the butchery will take place in house, as the team takes whole animals into the kitchens, using as many parts as possible across their menu. Temper 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.
The extensive list of mezcals and cocktails features twists on classic margaritas such as the Lychilli with a dash of tabasco and lychee juice, as well as the El Gran Humo, which mixes pineapple and habanero-infused mezcal with white rum and British aperitif.
The site on Great Eastern Street will be split level, with a cocktail bar on the ground floor and a basement restaurant with counter seating and tables. The main seating area will centre around the focal point of the open fire kitchen, as with Temper’s other sites, where guests can watch the chefs at work.
The interiors will be designed by Takagicapéran, and will be based around the theme of charcoal, with luxurious polished wood and leather textures, alongside striking neon light installations.
Building on the success at other sites, Great Eastern Street will serve temper’s much loved Bottomless Barbecue Brunch, as well as a Sunday Roast option. The roast menu, currently served only at temper Soho, has been well-received and the new site will allow a greater number of temper fans to enjoy the experience.
Temper’s twist on the classic includes individual and sharing cuts, with chefs butchering whole carcasses to serve Whole smoked lamb shoulders or Smoked beef shin for six, in addition to Aged roast beef and Smoked pork belly.
Roasts are served with all the trimmings: Smoked parsnip purée, Honey roast carrots, Beef fat roast potatoes, Yorkshire pudding and bottomless Burnt ends gravy.
Chef Director David Lagonell sees the new restaurant as a full circle return to the cult status of temper’s first restaurant in Soho. He said, '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.'
Lagonell concluded, 'We’ve been looking to open in the area for a while now and this site is the ideal place.”