The second Temper will launch at the Angel Court development in the City of London later this year.
The restaurant will take a similar approach to meat cooking as the first site, with joints cooked over charcoal in an open kitchen, but this time will serve it alongside curry and Indian breads.
Unlike the original restaurant, which has a strong mezcal focus, the second Temper will major on gin.
Rankin began his career cooking in fine dining restaurants under Michael Wignall and Nuno Mendes, before going on to work at Barbecoa, Jamie Oliver’s steakhouse and barbecue concept, which ignited his love of charcoal cooking.
He was previously head chef at Pitt Cue and executive chef of Noble Inns, where he launched the Smokehouse and Bad Egg restaurants.