Neil Rankin's two London Temper sites might serve very different styles of cuisine but they have one thing in common: smoked, barbecued meat. And it's a theme that's winning the chef fans. James Stagg talks to him about the subtle art of smoking
Neil Rankin is a chef-restaurateur who doesn't appreciate being pigeon-holed. It's tricky then, to approach interviewing the Scot, who has made his name smoking meat and developed a fairly distinctive style, without falling into the trap of trying to precisely place his influences.
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In