News

  • Poached Wye Valley asparagus, roasted garlic and cannellini bean puree, King Peter ham with toasted capers and pine nuts.

    Poached Wye Valley asparagus, roasted garlic and cannellini bean puree, King Peter ham with toasted capers and pine nuts.   Spring is the se...
  • The Best Basil and Guanciale Risotto

    Asparagus and basil risotto, tempus guanciale and fried capers   ‘My love of risotto knows no bounds! The more you make it the more you re...
  • Guanciale and cheddar croquette - (with optional lardo)

    his recipe comes from the ultra talented and long-time supporter of Tempus, Pip Lacey.   Chef Patron of the much lauded Hicce in Coal Drops ...
  • Tempus Spiced Loin with flat white peaches, mozzarella, basil and chive dressing

    This is a classic salad invented by one of our co-founders Dhruv Baker. Whilst some of our products are more kitchen staples, such as [ancetta ...
  • Paccheri Carbonara

    Tom Salt is not only a long-time supporter of Tempus but also the Exec Chef of the London restaurant group Manicomio and the city staple that i...
  • Bank Holiday Brunch - Eggs Lardo and Beer Bread

    Another great dish from our friend Pip Lacey Head Ched and Co-Owner of Hicce – a play on the breakfast classic with some aged Tempus Lardo. ...
  • Pan Roasted Achari Salami and Herb Cauliflower

    With Borough Market in full swing and many vegetables and herbs at their peak, now is a great time get creative with summer’s bounty. The market...
  • King Peter Ham and Salt Baked Harissa Beetroots

    King Peter ham, salt baked harissa beetroots, preserved lemon labna, château de Lyon pickles, garden greens   ...
  • Radicchio, coppa, blood orange and olive panzanella

    Try this beautiful salad from Dhruv in conjunction with Heritage Cheese. It uses our amazing coppa and is perfect for easy yet impressive enter...
  • Pork belly, chickpea, jowl & pancetta stew

    Now that the weather has a cooled a touch it seems like the perfect time to publish this recipe from another long-time supporter of Tempus, the...
  • Lightly cured swordfish with fennel, tomato and no.8 chutney

    It’s hot… and if you’re anything like me you’ll be looking for something light to eat in the evenings and often my mind wanders to fish. As a fres...
  • Fish skin crisp, No.8 crumb and mayonnaise, konro smoked mackerel, chives and broad beans

    To celebrate the continuing roll-out of Tempus No.8 Chef and Tempus Co-Founder, Tom Whitaker has created this bite sized dish to showcase the vers...