Neil is Chef/Owner of Temper which has two restaurants in London. The first is an open pit temple to smoked meat, tacos and wine in the heart of Soho. The second is a curry and gin house in the city with a huge live fire open pit and tandoori ovens. He started his career in Michelin level fine dining before discovering his love for meat and fire whilst working for BBQ guru Adam Perry Lang.
Neil went on to open Pitt Cue company, relaunch John Salt in Islington and then opened two Smokehouse restaurants with Noble inns. Neil has just published a meat bible called Low and Slow – How to cook meat with Penguin books.