(guitar music)
- Okay meat fans, I am in front of Temper in London,
one of the most unique meat restaurants I've ever eaten in.
It involves live-fire cooking.
Big giant pit in the middle of the restaurant,
let's go inside and eat, ready?
(upbeat music)
- How are you mate? Great to see you.
- Doing good.
- Cheers.
- The way we serve meat, you don't need to overeat here.
We sell everything by 100 grams.
It's dual-purpose, we get to use the whole animal,
and you get to choose how much of it you have.
I like that.
- What I love about this is not just
that you're selling world-class meat,
it's the way you're presenting it is quite unique.
I mean it's very much a interactive experience.
- I think if you're looking at that open-fire pit
and seeing all the meat being cooked
and seeing how hard these guys are working,
and then you get this food and it tastes like this,
and then you complain that there's not garnish enough,
then you're a loser anyway, okay?
(Nick laughs)
(rock music)
- Cheers.
- [Nick] So Martin tell me where you're from.
- I'm from Argentina.
- So I mean that is obviously a culture
that is profoundly knowledgeable about meat cooking.
- Or meat eaters, yeah.
- Meat eating, right.
- One of the good things I was working with Neil
is that you can play a bit with different kind of cooking,
- Right.
- And if he likes it, can be done.
- And you probably get access to animals
that you wouldn't, different breeds and things.
- I think it's a chef's dream here, no?
- It's certainly a carnivore's dream to eat here.
- Yeah (laughs)
- So tell us what you have.
- [Martin] So we got two rib-eye, from Hereford
55 days drying, I got (mumbles),
rump of pork, cooked on the grill very slowly,
St. Louis ribs, smoked,
and (mumbles) smoke over-night.
So we have some Daphne's lamb.
- [Neil] Daphne Tilley from Whales, she breeds some of
the best lamb I've ever tasted in my life.
- Is this, I was just about to mention,
you don't cut the fat off.
- No, no we don't cut the fat off anything.
- So we're sort of piling up the carnivore's dream here,
we have the pork, we have the beef,
we have the lamb, and the only thing missing is the goat.
Is that gonna be a kid?
- It's kid goat, yeah.
You saw coming in--
- [Nick] We saw one getting wheeled in--
- [Neil] And that's not that (mumbles), that's how we--
- Well that's just how I mean if you get a delivery here
it's gonna be a whole animal, right?
- [Neil] Yeah. That's to me, I mean that's meat.
- [Nick] And this is smoked?--
- [Neil] It's good chunks, and it's still got
a little bit fibrous-ness to it.
- [Nick] Right, no uh, no salt bay?
- No no no. (laughs) So I hope you enjoy, guys.
- [Nick] Thank you so much.
- Pleasure.
- [Neil] I think we start with the beef.
- [Nick] Alright, so you wanna try the flank first?
- [Neil] Yeah let's try the flank first,
there's more beefiness to it.
- Oh my god, and the smoky flavor on that.
- You're gonna.
- Ho ho.
What hits you first is that smokiness,
it lingers--
- It'll linger, linger you can go and walk
to I don't know, like north London by now,
you're still gonna be tasting that.
- Alright, well I'm going right for the, this (mumbles).
Oh, so tender.
- I don't know if I want to give you any of this.
(Neil laughs)
- Moving on, looks like we have a lovely lamb rib.
- So again as you see, we keep all the fat on there.
- [Nick] You can smell that smokiness on there too though.
- Bad lamb is sometimes better than you know,
sometimes good pork or good beef, you know?
Cause it's all grass-fed, it's all reared properly.
- So what I love about this is that
it's so distinctive British, right?
You taste the British Isles, the dark green landscape,
right? - Yup.
- I mean England's great because it's so green.
What people don't realize is that
the price of that is it rains half the fuckin' year.
- Let's talk about the pork, you're not,
you don't have a sole supplier, you have
many different places - We have farms.
- You want the variety.
- And we want the best they've got.
- Alright so speaking of this,
so this is the pork from Yorkshire,
- Yup.
- What breed is this?
- Um, old spot, you got nice fat content,
it's been smoked but it's still holding together.
- Mmmmm. That is love.
- It's really good, isn't it?
- Look at that, there's something about pork grease,
like that is, you know forget the Kentucky Fried Chicken,
that's actually finger lickin' good right there.
(Neil laughs)
Alright let's move on I could eat that rib all day.
Rump.
So this is a cut that's actually quite popular
in the, in Britain for beef especially, right?
- Yeah I mean rump's beautiful.
- Yeah. Mmmmmm.
- [Neil] Ass steak.
- That really tastes like the marriage
of southern barbeque cause you have that smoke.
- Yup.
- Ham, cause it has that gaminess to it,
and then a park chop because it really is like,
it eats like a steak, right?
- And this was the--
(Martin mumbles)
- The what?
(Martin mumbles)
(both laugh)
- So what we're about to eat pork nipples,
what you might make pastrami out of here
if it was beef and you were in New York.
Oh yeah. That is it all.
So I have to say that like this pork is revelatory.
Has all the hallmarks of great barbeque,
you have that salty punch from the rubs,
and from the seasoning,
you're getting a lot of those smoke flavors,
but you really are tasting Britain,
you're tasting the marshlands,
you're tasting that winter, that wet winter
leading into that vibrant (foreign language) spring.
Pork and especially lamb I think
are really effected by the seasons more than other animals.
And you can really taste like,
this is like, this is rejuvenation food right here.
It's like the spring coming out.
Goat is the most widely eaten meat on earth.
It's also one of the hardiest animals,
it can grow almost anywhere.
Yet in the west, and I think especially
in Britain and America I think
it's kinda the forgotten meat.
- A lot of love and care has been taken over it,
and the flavor is beyond that, I think it's a little sweet.
It's very gamey, a cross between I think mutton and pigeon.
- [Nick] It's quite stringy isn't it,
and quite greasy the meat.
- [Neil] Yeah.
- But that's not a bad thing,
I mean lamb is like that and we love lamb.
Oh yeah I'm going in there meat show fans.
(both laugh)
It's got the positive aspects of pork and lamb combined.
- Yeah.
- Right? So you have the tenderness of pork,
you have that bite that you get with lamb,
but you also have that gaminess,
that funkiness right, that sort of earthiness.
But then again there's also a sweetness
that I don't think lamb has in the same way that pork has.
So it's very much as if you kinda combine these dishes.
- For me, it's the most interesting flavor.
(rock music)
- So Neil, we have eaten our way through
basically four of the really the classic,
animals that we eat, right?
- Yeah.
- Got the lamb, the beef, the goat, the pork,
so I think the takeaway here Neil
is that a rib steak is delicious
a porterhouse steak is delicious, we know that.
But you've got to look beyond those points,
there's so many things on the animal
that have as much flavor, some of them have more flavor,
and no matter what they have different flavors, right?
Not just because it's gonna make you feel better,
cause it tastes better, but also the fact that
if we want to keep eating meat
in a sustainable way into the next century,
this is kinda the way we need to do it, I think.
You need to eat beyond the expensive parts,
eat the whole animal, you'll be happier for it.
Tell me about the about the 'mince on toast'
because that's a dish that I've been told I must try.
(guitar chord)