Temper Soho

Temper Soho

| Soho, Fitzrovia, Covent Garden

This is the first of the Temper restaurants, taking over a huge basement spot in Soho. The room is dominated by a central kitchen where all the smoking happens. From that you can expect tacos, meat piled onto freshly baked flatbread and a lot of mezcal.

Test Drive

Test Driving Temper - a meat and taco palace on Broadwick Street
Nothing is left to waste at Neil Rankin's Soho restaurant devoted to specialist breed meat
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Restaurant details

25 Broadwick St, Soho, London W1F
Telephone number: 020 3879 3834
More info: 
  • Private Hire available
  • Bar area

Contact restaurant


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25 Broadwick St, Soho, London W1F


Critic reviews - total score 8 out of 10

Critics' score: 8
Grace Dent Evening Standard
Reviewed on December 15, 2016
"Temper is so convivial, it’s easy to linger and over-eat. I’m calling the deep-dish brigadeiro soft-centre cookie as one of the destination puddings of 2016." READ REVIEW

Critics' score: 10
Tania Ballantine Time Out
Reviewed by December 12, 2016
"Don’t miss the terrific raclette potatoes (cooked in rendered animal fat with lashings of cheese), either. Oh, and the moreish scotch bonnet chilli nachos. Order many, many portions. Trust me." READ REVIEW

Critics' score: 8
Jay Rayner Observer Estimated score
Reviewed on December 11, 2016
"I don’t think I’ve ever come across a restaurant I so loved, while also recognising that others would have completely valid reasons for hating it." READ REVIEW

Critics' score: 8
Giles Coren Times
Reviewed on December 10, 2016
"Staggering place. Wonderful eating. One of those rare evenings where you stuff yourself to the nuts, turn nothing down, swallow everything that’s offered and then fall back into a taxi afterwards, not regretting a single mouthful." READ REVIEW

Critics' score: 7
Lisa Markwell Sunday Times
Reviewed on December 04, 2016
"The (tacos) that are most mouth-puckeringly moreish for me are ham and pineapple (banish thoughts of a Hawaiian — this is iberico ham, grilled pineapple, chipotle passata and soft mozzarella); and blowtorched mackerel, with citrus, avocado, bottarga and green sauce." READ REVIEW