Neil Rankin

Neil in a few words...


Low and Slow 

BBQ chef


temper Soho

Contact Us About Neil

Phone: +44 20 8846 0966

Neil's Story

A physics graduate and ex sandwich entrepreneur Neil began his career cooking late in life. At the start of his career he trained exclusively in French food restaurants, including the award-winning French Table in Surbiton, before retraining at Gordon Ramsey’s Tante Marie cordon bleu cooking school. He went on to work for the likes of Nuno Mendes running his own loft supper clubs and then moved to Pennyhill Park, in Surrey, to train under 2 star Michael Wignal. From there he went on to do a number of Michelin stages before ending up at Rhodes 24 in the city.

These days Neil runs his own restaurant temper in Soho, London. temper features an open kitchen grill with live fire cooking, a taco bar upstairs and serving plenty of meat & mezcal! Neil’s restaurant has been such a success that he opened a second temper site in the City in 2017, which features meat dishes with an Indian twist, moving focus away from mezcal, as in Soho, and onto gin.

temper opened its third site in Covent Garden in 2018; it features the same attention to whole animal butchery as Soho and the City, serving the meat wood fire roasted and grilled on house-made flat breads. They also use their meat to produce their own charcuterie, which is cured on site. There is an extensive selection of seafood small plates, as well as a Detroit pizza menu. The cocktail list focuses heavily on vermouth, with over 30 on offer from across the world.

The decision to leave fine dining and work for renowned BBQ chef and mentor Adam Perry Lang had the biggest effect on Neil’s career. It was this and numerous events, such as the Beef Cartel and his own pork based tasting menu supper clubs, that led him to take the head chef role at Pitt Cue Co in 2011. It was there that Neil began fusing modern cooking techniques with the traditional and forgotten, bringing in an element of consistency rarely found in these in those establishments.

Neil moved on to head up the highly acclaimed John Salt in Islington and the Smokehouse which was the UK’s only real wood BBQ restaurant. Smokehouse received unanimous critical acclaim and went on to open a second site in Chiswick. Neil also opened and managed Bad Egg in the city, which was an all-day diner that showcased a lot of Neil's passions including Korean and BBQ food.

Neil continues to focus on elevating simple dishes and using the best ingredients from the UK (mostly from Cornwall – Neil’s spiritual second home). He has spent much of his time in London near New Malden.

Neil competed in the 9th series of BBC2′s Great British Menu; the brief was to create a menu to honour the men and women involved in the D-Day landings. Neil competed for the Scottish region, battling it out against two other Scottish chefs.

Neil's first book, Low and Slow was published by Ebury Books in 2016, it has been really well received and hit the bestseller lists.