Neil Rankin
Cooking
8th & 9th June
Scottish chef Neil Rankin is a pioneer of London’s high-end barbecue scene who cut his teeth in fine dining kitchens. Following stints at meat-centric London establishments such as Smokehouse, Pitt Cue Co. and Jamie Oliver’s Barbecoa, he opened Temper restaurant in 2016, which now has three branches in the capital.
Temper’s focus on sustainability led Neil to his latest venture, Symplicity, which creates plant-based ‘meats’ and other plant-based products using fermented vegetables. Proving that vegan substitutions don’t need ultra-processed ingredients to taste good, Symplicity now supplies some of the country’s top restaurants and Michelin-starred chefs.
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