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TEMPER COVENT GARDEN

01/02/18

PIZZA - VERMOUTH - FIRE - WINE

Following on from the success of both temper Soho and City, Neil Rankin, along with business partner and Managing Director Sam Lee, will open their third site in Covent Garden this spring. temper’s new restaurant and bar will focus on cured meat pizza cooked in a wood-fired oven, ragu, vermouth and top quality wines. 

The menu will offer two types of pizza and a range of hearty ragu’s 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 straight from the oven, as well as home cured bacon and sausages. Through lunch and dinner, they can watch the theatre of pizza production and temper’s signature array of meat and fish hitting the fire pit. 

For further information, please contact Harriet Child, h.child@gemmabellandcompany.com

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