Neil Rankin returns fresh from his hugely successful new opening in London, Temper. Neil pioneered London’s high end barbecue scene and is well known for his experimental use of bold flavours, drawing on global influences.
He started his career in Michelin level fine dining before discovering his love for meat and fire whilst working for BBQ guru Adam Perry Lang. Neil went on to open Pitt Cue company, relaunch John Salt in Islington and then opened two Smokehouse restaurants with Noble inns. Last year he published his book, Low and Slow – How to Cook Meat.