⚲ Surrey, England • Est. 2017

Tempus

Time-honoured British charcuterie cured and aged in Surrey.

FOUNDED

2017

FOUNDER

Tom Whitaker and Dhruv Baker

LOCATION

Weybridge, Surrey

CATEGORY

Charcuterie

 

About Tempus

 

Tempus makes exceptional British charcuterie in Weybridge, combining classical technique, chef-led flavour and a deep respect for older animals that might otherwise be overlooked by the food chain.

 

Visit website↗

@intothegreen_handcraft↗

 
 

Made in Surrey, England

 

Surrey is often understood through its landscapes: wooded hills, commons, river valleys and carefully tended farmland. Yet behind that calm exterior is a diverse network of ambitious independent businesses.

Its position near London gives makers access to global influences and demanding markets, while its towns and countryside offer the space to build specialist workshops and production facilities. The result is a distinctive kind of craft—technically accomplished, contemporary and quietly assured.

 
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""We choose older animals for a reason — maturity equals taste.""

– Tom Whitaker and Dhruv Baker

Meet the people behind Tempus

Tom Whitaker is a chef and production specialist whose charcuterie training includes time in Italy’s Po Valley. Dhruv Baker, MasterChef UK winner and author of *Spice: Layers of Flavour*, brings a distinctive understanding of seasoning and culinary culture. Together they founded Tempus to create uniquely British charcuterie with technical precision and exceptional raw materials.

SENSE OF PLACE
Quiet country, ambitious craft.
Meet the independent Surrey makers combining technical skill, thoughtful sourcing and understated confidence.

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VALUES & SUSTAINABILITY

Respect for the animal. Respect for time.

Tempus uses ex-breeding sows and ex-dairy beef—mature animals at the end of their productive lives whose flavour and quality are particularly suited to slow curing. This approach makes considered use of animals already present within the food chain. Every product is butchered, fermented, cured and aged at the Weybridge facility under closely controlled conditions.

THE LOCAL EDITORIAL

Why we love Tempus

Tempus makes patience feel contemporary. Their charcuterie is grounded in classical skill but unmistakably British, with carefully judged spice and a thoughtful approach to using mature animals. Nothing is hurried, and the flavour makes the case for why that matters.

Find Tempus online

Visit website @tempusfoods

The craft of Charcuterie

 

Charcuterie is an exercise in restraint. Salt, air, humidity, temperature and time must work together to preserve meat while deepening its flavour and changing its texture.

Britain’s finest independent charcutiers combine that inherited knowledge with outstanding local animals and a distinctly modern approach to sourcing. Their work is patient, technical and deeply connected to the quality of the raw material.

 
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