Temple and Sons
Temple and Sons, a new grill restaurant and bar, was opened in November last year by The Social Company which is owned by Chef Jason Atherton.
As a second partnership with Restaurant Associates, the restaurant is sat adjacent to the iconic Tower 42 which Temple and Sons gives a nod to with its name. With a much more casual dining experience, Temple and Sons is quite a different atmosphere when compared to its Michelin-starred sister restaurant City Social.
Spread across two floors, the restaurant offers diners two unique dining experiences – a 66-cover grill upstairs and a 30-cover all-day deli and bar downstairs. Both serve dishes that highlight British produce throughout the menu. Using a custom built grill, the restaurant upstairs gives the food a truly flavoursome twist from the various types of wood, charcoal and hay burned to cook the meat and fish.
Designed by Russell Sage Studio, the interior design of the restaurant is an informal retro style inspired by a Victorian grocery. Stacked timber shelves are filled with a variety of vintage style groceries such as HP sauce and pickled goods. A colour scheme of rich caramels with accents of teal and orange create a sense of warmth that runs throughout both floors of the restaurant which is enhanced by the lowlighting from the Victorian angle-poise lamps and custom-made feature light suspended over the staircase between the two floors.
Timber panelling is embellished with antique brogue detailing as well as brass ironmongery creating an interior that is perfect for those wanting a more casual atmosphere. Cosy leather booths, found upstairs, are perfect for groups wanting to watch the chefs at work preparing their meals. The ground floor deli and bar is transformed at night into a cocktail bar with bar stools set around the bar area for customers to relax with a drink.
Overseeing the kitchen at Temple and Sons is Executive Chef Paul Walsh, who also oversees the City Social kitchen. Paul worked closely with Jason to create a more relaxed but innovative menu that would fit with the overall atmosphere that Russell Sage Studio designed. British ingredients and suppliers are used for the dishes served with many designed for family-style dining.
The ground floor deli and bar serves snacks and small plates such as ‘Old Spot spiced pork belly sandwich on brioche spicy slaw and butter lettuce’ – a new take on an old classic. Other dishes include ‘Roasted oxtail broth, crispy ox cheeks, pearl barley, root vegetables and horseradish suet dumpling’ and ‘Cooked smoked salmon salad, garden leaves and marmalade dressing.’
Continuing the theme of British heritage, Temple and Sons serve grilled fish and meat whole or in large cuts with a range of sharing sides inspired by family-style dining. Open from morning until evening, the restaurant also has a brunch menu that unites classic British and American dishes. The full English breakfast combines pork and fennel sausages, smoked bacon, mushrooms, fried potatoes, BBQ beans and eggs with sourdough toast topped with bone barrow.
Dishes such as Brioche French toast with maple cured bacon and maple syrup are available for those with a sweet tooth. The desert menu is equally indulgent with Temple and Sons focusing on great British puddings with a modern twist like the caramelised vanilla rice pudding with pistachio and homemade jams.
With a truly unique food offering, the drinks menu has been designed to be in keeping with Temple and Sons. Cocktails such as ‘Yellow Paint’ (Sailor Jerry spiced rum, Colmans mustard, elderflower and lemon) take inspiration from the traditional British provisions that are dotted around the interior. For those stopping for brunch, Temple and Sons’ ‘Bloody Mary’ (Ketel One bacon infused vodka, tomato juice, social spice mix and lemon) is also served with a ‘Full English’ garnish.