THE KIMCHI GRILLED CHEESE SANDWICH

Some things in life are certain, the sun will rise in the east, Theresa May won’t be the prime minister for too much longer and Temple will always have the kimchi grilled cheese sandwich as its only constant on the menu. Everything is subject to seasonal change, but not this item. It’s like a good friend, something to be relied upon, especially in the colder months. Its contents are actually good for you, unlike most of the food I crave, but carefully avoid. We ferment the kimchi on-site, use cheddar from Davidstow and then use Ben Glazers insanely good sourdough to house all of the above, in what can only be described as a crispy edged, fermented, tasty bastard of a sandwich. Gimmicks aren’t something we do at Temple; we much prefer the essence of our chef’s natural curiosity and the season to be the driving force behind the menus. But we all agree that the kimchi grilled cheese sandwich is here forever. It’s worth noting that we plan on selling our kimchi in jars shortly, but if you can’t wait that long it is also worth noting that it is so darn simple to make and entirely possible to be eating kimchi at home on a regular basis. 

Read More
william head
The temple garden

Finally, it’s happening. Every small kitchens dream, the Temple garden is now up and running. We expect our very own produce to be hitting your plates within the next few weeks & then forever after. We’ve been composting our food scraps for over a year now & it feels very good to know that its not gone to waste. Our Head chef Craig Treggoning worked closely with our Gardener Neil to get the basics in the ground but also added in some native, but rather obscure seeds. Were really excited to get our hands on the first crops & you’ll be informed almost constantly on the Temple gardens upkeep & ongoings.

Read More
william head