Any meat lovers in the room? I recently visited @temperlondon what a great experience. I got a chance to preview a first class Butchery Masterclass followed by a three course meat feast.

Temper houses one of the world’s biggest restaurant fire-pits as well as having its dedicated butchery area on the mezzanine where chefs saw our own steaks every day, Great food, awesome wine and brilliant location.

Temper is a unique, vibrant, whole animal barbecue concept with music, cocktails, an extensive wine list and an open kitchen slap bang in the middle of the restaurants where you can watch the chefs prepare your food over fire.

Unlike any other meat restaurant they buy most of our meat whole, direct from small farms and they butcher it all in house, because of this they use on average 65 less cattle a week to serve the same amount of meat as any like for like meat restaurant. Thats 3,300 less cattle a year for one restaurant and they have zero waste policy that very few meat restaurants worldwide can come close to.

The city is about steaks, fish, big wines, tequila, mezcal and gin. It houses one of the world’s biggest restaurant fire-pits as well as having its dedicated butchery area on the mezzanine where chefs saw our own steaks every day to order from whole animals.

Fish is a fresh as it comes from our own dedicated day boat in Cornwall and all this is served on hand-pressed tortillas, tostadas and paratha bread. There is also a raw bar and salad section for those who want a lighter lunch. The wine list, gin list and tequila and mezcal lists are vast and it has one of the best cocktail lists in london.