Saturday 1st October 2022 marked the much-awaited opening of the fourth London outpost of open-fire barbecue restaurant temper, on Great Eastern Street in Shoreditch. Reservations are now live.

Led by Managing Director Sam Lee, the Imbiba-backed temper has built its reputation as a standout barbecue restaurant with a difference – serving rare breeds and unusual cuts cooked over fire pits in an open kitchen, alongside exceptional tacos and smoky mezcal cocktails. The Shoreditch site follows this tried-and-tested formula, where chefs butcher and prepare food in front of guests. The popular menu gains experimental additions created exclusively for this location.

David Lagonell, Chef Director of temper, has crafted an exceptional menu embodying the core concept of smoked meat on bread. Guests can savour much-loved classics and one-off items, including smoked brisket, pit-roasted clam and anchovy taco with beef-fat mayonnaise, whole duck carnitas – a mix of duck meat, offal, and crispy skin with pickled kumquats and fresh chillies, served on homemade paratha – and smoked rare-breed beef rib with sweet-and-sour Korean barbecue sauce, for two to share. A selection of bespoke cocktails has been curated by the bar’s General Manager, Janis Logins, including the Smoked Pineapple & Shiso Smash – a Julep twist featuring aged rum, shiso leaf in lieu of mint, and house-made spiced smoked pineapple jam.

temper Shoreditch is a split-level venue, with a cocktail bar on the ground floor and a basement restaurant offering counter seating and tables – a smoky hideaway from Shoreditch’s hustle and bustle. The main seating area centres around the open fire kitchen, where guests can watch the chefs at work. Interiors by Takagicapéran draw on a charcoal theme, incorporating luxurious polished wood and leather textures alongside striking neon light installations.

The launch introduces a new bottomless brunch menu from 1st October across temper Soho, Covent Garden, and Shoreditch. Guests enjoy 90 minutes of free-flowing drinks – red, white, and sparkling wine, beer, and cocktails like Red Gin Fizz or Lychilli Margarita – plus a platter of coal-roasted dry-aged Belted Galloway beef, house-made smoked beef sausages, pork burnt ends, Andean yellow potatoes with gochujang butter, fried eggs, charred Ramiro peppers and red onions, bourbon-pickled chillies, paratha, and chimichurri. All meat is butchered in-house from rare-breed beef sourced from Summerstone Estate in Yorkshire.

Building on success at other sites, Great Eastern Street offers temper’s acclaimed Sunday Roast – previously exclusive to Soho. The ever-changing menu features smoked baby chicken or pork belly, honey-roast carrots, greens, beef-fat roast potatoes, Yorkshire pudding, and 16-hour gravy, plus sharing platters like the Three Beast Feast with smoked and pulled lamb shoulder, roast aged beef, and roast pork.

Sam Lee, Managing Director at temper, says: “We are thrilled to be bringing the temper experience to Shoreditch. We’ve always felt the area would make an ideal home for our fourth restaurant, and we were delighted to find the perfect site with space for our signature open kitchen and first temper cocktail bar.”

Contact
W: Temper Restaurant
A: 78 Great Eastern Street

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