I'm in my 50s

A bit about me

Tempus School offer students that chance to learn a range of unique skills in a custom built class space in Surrey from professional charcuterie producers Dhruv Baker and Tom Whitaker

Dietary requirements

Bio

Tom and Dhruv set up Tempus Foods in 2017 with the simple aim, to make world class charcuterie. They are committed to utilising hand selected sow pigs and ex dairy cattle with an emphasis on using mature animals as they deliver superior quality and provide an ethical use of these amazing animals. Our story started on the TV show Masterchef, Dhruv was the 2010 champion, whilst Tom was runner-up the following year. Having become good friends they decided in late 2016 to start Tempus with the operation going into full production in November 2017. The combination of Tom's technical skills married with Dhruv's mastery of spice led to Tempus winning champion producer at the British Charcuterie Awards in the first year of operation! Tempus products can be found in Selfridges, Fortnum & Mason, Bayley & Sage, La Fromagerie, Hamish Johnston and a host of other fine food establishments as well as being used by some of then country's best chefs. Now we are opening our doors and offering our guests the chance to learn the secrets of charcuterie in all its forms.