Temper restaurant, Soho

Following the success of Islington's Smokehouse, Neil Rankin is boldly going it alone for the first time with Temper. This is one for the meat lovers, and rejoice, it's planned to be the first of many.

'Temper' refers to the process of tempering meat, and as such, there's going to be a big emphasis on working with whole animals and rare-breeds such as Beer Fed Dexter, Longhorn and Highland Beef. Brilliantly, the restaurant's focus is on avoiding waste, so beef fat will be used for homemade tortillas and butter, whilst broth will be made using bones.

Veggies need not despair, though, with plenty of vegetable side dishes of equal importance to the meat. Think avocado with Sichuan pepper and lime salt, grilled leeks with provolone cheese, pickled herb stalks and hot honey. Fish-eaters get crushed potatoes with anchovies, garlic vinegar and thyme.

The dining space will feature an open kitchen and fire pit, and with counter food and a private dining hall for 30. If that doesn't take your fancy, the bar on street level will showcase tacos being hand made using authentic Masienda corn.