The restaurant follows the original Temper in Soho (majoring on tacos and mezcal) and Temper City (gin and curry), which opened last year.
Rankin and business partner and managing director Sam Lee say their next project will offer two types of pizza and a range of ragus using game, goat and pork, all served with fresh bread or gnocchi. The central counter kitchen will be the visual and theatrical focus, with a large wood-fired oven at one end and a bar at the other, offering a “diverse and exciting vermouth menu”.
Temper Covent Garden will also be open for breakfast, which is unique to the third site. Guests can expect freshly baked croissants, as well as home-cured bacon and sausages.
The pair say that produce, provenance, quality and flavour is at the core of all the Temper restaurants and that their suppliers have been providing meat to London meat curer, Cobble Lane Cured, in preparation for the opening of the new site.
The curing model is essential to Temper’s ongoing mission to eliminate factory farming from its production line, as most of the best cuts for curing are also the hardest to cook, according to the PR information about the launch.