T E M P L E
RESTAURANT AND SHOP
From the first day that we opened our doors, our goal has been to provide exceptional food and a carefully curated selection of clothing, gifts and lifestyle products.
Temple is proud of the relationships that we have built with our suppliers; whether it’s Wild Harbour Fisheries, where we buy the freshest, most sustainable fish Cornwall has to offer, or the organic vegetables that are grown in our very own kitchen garden, or the pottery we sell that is thrown in a nearby kiln, just a few miles away. We believe that provenance is the key to both incredible tasting food and beautifully crafted products. In searching for the best local produce, we’ve created a network of truly passionate farmers, growers and makers.
We have lots of guest chefs and events planned for the year, so we implore you to make the most of your Temple.
Words from our Head Chef Craig Treggoning -
Here are a few words about the food you can find at Temple in the evening. You may have already sat down for an evening in Temple and tried some of our menus, but I’d like to give you an insight into what goes on in the kitchen and what leads us to create the food that we do.
We have a small team out back, Harry, Dylan, Will & myself. It’s refreshing to work in such a tight team. It makes the dialogue flow much easier. We are constantly discussing what we are going to work on next, how to change up a recipe and make it even more flavoursome or what produce we are going to get through the doors next. I’ve worked in much bigger kitchens in London over the last seven years, and it’s a really exciting time to be engaging in such a sweet little team in such a sweet little kitchen.
There is a whole plethora of ingredients and inspirations that have come down here with me from London. As much as the focus is to cook with the abundance of insanely good produce we have here in Cornwall, there will always be some kind of recipe or technique learnt from somewhere around the world via London. On a day off, one of my favourite things to do in London would be to cycle to somewhere like Rye Lane in Peckham and visit Khan’s superstore to buy their pungent spices. Then, I’d move onto Persopolis, a beautiful tiny Iranian shop to buy some obscure jar of pickled aubergines. Other main influencers were Bangla City supermarket near Brick Lane where they sell some great oversized spoons, and the Turkish food centre in Dalston for an incredible selection of fruits and freshly baked flat bread. Longdan Asian stores in Elephant and Castle is lovely also.
I have many carrier bags full of international flavour profiles, which have made their way with me to Temple where you will see them involved somewhere on your menu.
This sense of discovery with food and cooking doesn’t stop; instead it seems to grow at an increasing rate. What I am excited about now is the relationship I have with the people who supply us with their produce. The fundamental reason for me moving back down to Cornwall was to work closer to where our produce is actually grown or reared.
As soon as I came down here, I went to visit all the people we go to for ingredients, such as Henry and Liv up at Down Farm in Winkleigh, from whom we get a big proportion of our vegetables and salad. The closer the relationship and more unabridged the conversation is with these guys, the more we can support one another. For example, when they have an abundance of something that really needs to be harvested or is at its very peak, we can use it, and so we both benefit.
When we have pork on the menu, it’s from our friends Tilly and Ben up the road in Stratton. I get a text to say that there are a couple of Cornish Lop pigs going on a trip to “Alton Towers” so in a month from now expect a knock on the kitchen door. It causes a little event when the whole pigs come along, as it’s suddenly a full-blown butchery session. It’s the best pork I have ever cooked; you can tell it had a nice life on a lush field in Stratton; eating really well and running round a bit. Of course we could ask for certain cuts, but to buy the pigs whole in this way means we are on a steeper learning curve in the kitchen and have to come up with ways to get it on the menu in all its different forms. This is the kind of experience that lends itself to what goes onto our evening menus at any one point.
Keep an eye on our evening menus as they change seasonally through out the year. I am excited to be able to create your food with people that truly care about every stage of the process with the bigger picture in mind.