A collection of bespoke vibrant smokehouses with open fire pits, extensive wine lists and an open kitchen slap bang in the middle of the restaurants where you can watch the chefs prepare, butcher and cook your food over fire.

Unlike any other meat restaurant, temper buy their meat from a single farmer – Charles Ashbridge in North Yorkshire – and they butcher and age it in house. This means they use less cattle per week to serve the same amount of food.

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