Temper

Temper arrived on Broadwick Street in 2016 and has stayed put, a working kitchen that takes its heat seriously. The method is straightforward — open fire, live flame, a custom pit — the kind that requires skill and attention, not shortcuts. They work with rare-breed British beef, dry-age their own steaks, and handle their own butchery in-house. The menu runs to slow-cooked barbecue and smoky tacos alongside the steaks; Sundays bring a roast that sells out by Friday.

Lunch and dinner most days. Mondays don't open until 5 p.m. Reserve ahead or take your chances — this is a kitchen that knows what it does and doesn't apologise for the pace at which it does it.