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temple TIMES all the good things A SHORT GUIDE TO EVERYTHING WE ARE DOING & WHY WE ARE DOING IT

WE ARE HERE FOR YOU From the day we opened our doors, Temple’s goal has been to provide exceptional food and a carefully curated selection of clothing and lifestyle products to our local community. Temple is proud of the relationship we have with our suppliers; whether it’s the freshest sustainable fish Cornwall has to offer, the organic veg that’s grown just for us, or the

pottery thrown in a nearby kiln. 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 planned for 2019. Make sure you get the most from your Temple.

TEMPLE NEWS You can find out what’s going on at Temple from our daily posts on Instagram @templebude and Facebook @templecornwall. You could also sign up to our monthly newsletter, which will contain all manner of interesting information w w w. t e m p l e c o r n w a l l . c o m Finally, check out the back page of this paper for this year’s events planner.


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THE TEMPLE TAKE OVERS Since we opened last year, we have worked hard to provide our customers with amazing opportunities to experience food cooked by some of this country’s most intriguing and talented chefs. So far, we are proud to have hosted Tim Spedding (previously Sous Chef of the Clove Club in London, and the critically acclaimed Coombeshead Farm at Lewannick), Darren Broom (Head Chef at the wonderful Nancarrow Farm in Zelah), Emily Heron (Ottolenghi family), to name just a few. These events are priced so that you can enjoy these unique evenings at a fraction of the cost of their food in their regular restaurants. It’s great for us as we get to learn new techniques and flavours and it’s great for them, as they get complete freedom over the menu and a holiday in Cornwall. Words by Cai Waggett - Images by William Head Temple’s periodic ‘Takeover’ feast nights are something I’m pretty happy to be writing about. I love food, love a comfortable and warm atmosphere when I eat said food, and I’m also pretty partial to a healthy pairing of drinks with said food, especially when said food is utterly bloody delicious. The Takeovers have definitely marked my favourite moments in Temple thus far, and for a few reasons, which I’ll attempt to relate now. But I’ll be clear – this is not to sell it so much as to celebrate it, as the enthusiastic evangelist that I am for whatever tasty magic goes on in that kitchen back there when those damn talented chef types roll into town… So, in a nutshell for the uninitiated, the Temple Takeovers are an opportunity for food fans (local or not) to enjoy exclusive and sumptuous menus that are created and cooked by critically-lauded chefs from all corners of the country (and often at a fraction of the price that one would pay if dining at these chefs’ regular culinary establishments), right here in Bude. Sat at your table though, surrounded by the spirited chatter of fellow guests and giddy with anticipation thanks to the compelling aromas pushed into the room by the swing door of the kitchen, it definitely feels like a whole lot more than that... Every time I’ve been to a Takeover, it’s been with one, two, or many friends, and in the warmly-lit, close-quartered ambience that is Temple in the evening, there’s a heady anticipation about this miniature voyage of culinary discovery that brings all those present in the room together, whether you know each other or not. Striking up conversations with those next to you is all part of the adventure and, personally, I know I can’t not look across to another table when I see a small plate of something that I’ve yet to try heading their way, looking all steamy and delicious... It’s thrilling, and – looking at all the Temple Takeovers I’ve ticked off to date – it’s also addictive. Another tick in the awesome box is the fact that, although often featuring many varied dishes, it is generally a fixed menu. If you’re the kind of play-it-safe person who is prone to sticking with what you know when you dine out (hi!) then this is nothing but a great thing… This is letting that person with all the talent back there in the kitchen take you where they want to take you. And I’m completely down with that.

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Take a sample from one Takeover I enjoyed immensely, which happened to be the very first. It featured Ottolenghi head chef Craig Tregonning in the kitchen (who, in a weird twist of fate, would later become Temple’s head chef). That night, at a long candle-lit table lined by friends, we were introduced to all manner of tantaliing tastes by way of over 14 small plates, that included a smokey beetroot curry, a spicy aubergine pahi, coconut flatbreads, pandan rice pudding with roast rhubarb, and much, much more. And as my night ended and I reluctantly got up to leave, my tummy was full, my mind was blown, and beetroot had taken on an almost celestial new significance for me. I’ve never looked back. And each Takeover since has brought its own revelations. If you happened to be at the Takeover featuring Nancarrow Farm head chef Darren Broom, then you might just be one of the few to have tried his Bone Marrow Fudge. Trust me… it was intense. And from what I understand, those invited to cook also embrace the opportunity that a guest slot at Temple provides too. Not only to be able to step out of any linear expectations that may influence what they create within their own kitchens, to produce and craft a mouth-watering menu that is perhaps a little more playful and venturesome than it would normally be using their knowledge and experience of tastes, textures and pairings to maximum effect, but also simply relishing their time in Cornwall. I’ve been told that, in many instances, if a guest chef is picked up from a train/ plane station, it’s suggested they stop by one of Temple’s favourite farms on the way back to Bude, so that the chefs can physically choose or even head out into the fields and pick for themselves the fresh vegetables to be used in their dishes the following evenings. Using local produce, sourced well, is something that Temple and their invited guests always have in common. Now, what all this means for lucky, lucky you and I, is a dining experience in our own town that is genuinely a one-off. And I mean that… Those fresh ingredients and that particular cooking talent, at work in this modern kitchen (which itself brings with it the on-hand assistance of Craig Tregonning), and the opportunity to create an informal and very personal menu that they can truly go to town with… All of this smashes together gloriously for one, or more often two epic nights, bringing about something pretty bloody special for good food fans and the eternally hungry amongst us here in North Cornwall.

“Every time I’ve been to a Takeover, it’s been with one, two, or many friends, and in the warmly-lit, close-quartered ambience that is Temple "


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Words by Jethro Marshall VERY CONRAD For some lucky souls style & good taste are just part of their DNA, something they are born with, effortless. Where too much choice sends us mortals into fits of panic, making the ‘right’ sartorial decision is an instinctive gesture for these styling gurus. Step forward Mr. Conrad Allen, longtime menswear aficionado and famous purveyor of casual quality. Conrad’s entire career has been in the fashion industry covering retail, distribution, design, marketing and now to buying here at Temple. From the shop floor of Paul Smith learning the importance of merchandising & customer service, to the showrooms of Stone Island & CP Company with their strength of selective distribution and garment quality, Conrad’s training is impeccable. Add in a spell creating his own streetwear brand, plus the management of various high end denim & accessory labels, and you have one of the most highly respected and liked characters in the UK industry. In a sector not known for its loyalty & level head, his calm & measured approach has won him many friends at home & abroad. His personal style is an extension of this understated worldly approach - Japanese denim, American sportswear, European accessories, British workwear. Whilst some of us guiltily flirt with fast fashion, Conrad is dogmatic about brand integrity & product quality, a formula that always beats cheap monthly trends. Now in Cornwall this spirit of buying less, but buying better, has never seemed more relevant.

Fashion of course doesn’t exist in isolation and Conrad’s wider knowledge of music, sport & design completes the make up of someone who takes very seriously the stuff that surrounds him. He joined the dots in 1995 between Beastie Boys and a small skate shop in Lower East Side called Supreme; he understood exactly why Arsenal fans were wearing the pared back Adidas Stan Smith in 2005, and he understands today why Patagonia are the most important outerwear brand on the planet. He just gets it. So what of the Temple clothing offer for 2019? Well, consider it an essential set of wardrobe staples - easy to wear, cross-season, indoors/ outdoors, daytime/ nighttime/ up a hill/ in a bar. Pretty much the core requirements of the Temple crew. Let’s start with the basics - a good pair of jeans; Edwin jeans, the Japanese brand that said good quality needn’t be inaccessibly expensive; the brand that has created the new standard in jean fits - the 55; relaxed, but with a slight taper. Check out their jersey too with graphics that are more casual than street. Next up, great t-shirts that wash well, don’t lose shape, good as a base layer or by itself - for simple go Champion Reverse Weave in good colours, for spirited opt for west coast’s finest, Stussy (the stripes, oh the stripes). But for newness, for bang up to date seasonally fresh newness check out POP Trading, Amsterdam’s premium skate wear and experts in today’s grown up streetwear. Not forgetting accessories - everyone needs an Andersons belt - the Italian inventors of the

woven stretch nylon belt with hand picked Temple colour ways. And how about some Rototo socks, the ultimate comfort sock made in Japan, built to last and favourite of surfers everywhere. OK that’s all good for the core, but venturing out, building layers you will need a sweatshirt and a jacket, consider both from Carharrt - good, reliable, outdoor friendly. But true Templers would probably drop for a crazy pastel colour sweat’ from Champion with a (new for SS19) Universal Works jacket - this British independent brand has quietly been making great workwear-inspired menswear for 10 years. Also on point is their Novesta trainer collaboration, which brings their first footwear to the store and bridges that sportswear/ outdoor look perfectly. Now ready to face the day, remember that you’re in Bude, and the sun always shines, so grab some Sun Buddies, casually brilliant sunglasses popular with skaters & models alike.   Last year, Temple expanded their range into a wider selection of lifestyle and gifts. New additions feature local studio potter Rebecca Proctor, design studio Dor and Tan, and leather extraordinaire Rose Choules, of Choules South who makes bespoke hand crafted leather and suede goods just a few minutes up the road, in Bude. Temple is lucky to have a team of enthusiasts through every part of the business - from sourcing to making, buying to serving you can trust them to make all our lives just a little better looking.


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“Now ready to face the day, remember that you’re in Bude, and the sun always shines, so grab some Sun Buddies”

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THE EVENING SMALL PLATES AT TEMPLE Words by Head Chef Craig Tregonning - Images by William Head 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.

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“it is a really exciting time to be engaging in such a sweet little team in such a sweet little kitchen” 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.

a tYpicAl evening MENU AT temple


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OUR SUPPLIERS ARE WHAT MAKE US DIFFEREnt Words and images by William Head Cornwall used to be full of tin, now it’s full of gold. Within a short distance of Bude there are a number of small producers that put in the hard work way before it reaches your plate. What we do at Temple is very simple, we get the best produce we can find and we let it speak for itself. So it goes without saying that we bloody love our suppliers. For us though, there is a serious side to sourcing our goods from Cornwall. Looking within the wider context of these politically turbulent times, we try to steer away from relying on deliveries coming from overseas, as god only knows how much an onion from Spain might cost in a years time. So, much like chef Vladimir Mukhin’s efforts in Russia (which suddenly made a whole lot of sense when Putin installed a full embargo on all European food imports in 2014) we are now eradicating the need for food to be travelling more than it really needs to and looking towards a more sustainable future in which doing the right thing means better business. The upside to this for you of course, is that your food will taste even more delicious. The upside for us is we get to carry on doing what we do best and continue supporting smaller local makers and growers.

Zoe - Allpress coffee roastery.

Ben Glazer - Coombeshead Farm bakery.

Chris Joplin - Bude sausage making legend.

Rose Choules - local leather craftswoman.


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THE TEMPLE KIMCHI GRILLED CHEESE SANDWICH

Words by William Head 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. Ingredients: 2 large Chinese cabbages 2 tbsp sea salt 100g caster sugar 3 tbsp gochugaru (Korean chilli flakes, found in Asian supermarkets or online) 3 garlic cloves 1 thumb of ginger 60ml light soy 50ml sesame oil 5 spring onions

Images by Calum Creasey.

1. Slice the cabbage length ways into quarters & then chop it from head to stalk in 1cm chunks (I find it easier doing this in 2 quarters at a time). 2. Put all the chopped cabbage into a large tub and toss in the salt & sugar, proceed to bash the hell out of the mixture until you’re satisfied & your fingers hurt just a little. Put a lid on it and put it in the fridge for 24hrs. 3. Take out the tub of cabbage & empty the contents into a colander, now squeeze as much of the water out of it as you can. I find thinking about what I’d like to do to Donald Trump’s face helps get most of the liquid released. 4. In another bowl, add the gochugaru, grate the garlic & ginger in and pour over the soy & sesame oil. Mix up till a nice paste has developed (add a little water if you need to). 5. Put the cabbage back into its container & add in your awesome smelling paste. Chop up your spring onions nice and rough, throw them in too. Mix everything together until they are all friends. 6. Return the tub to the fridge and leave for 2 weeks (it’s good to eat after 1 week, but the real taste starts to develop in the 2nd week). It can be opened, used & returned to the fridge for over a month. Enjoy!


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COMMUNITY MATTERS MORE THAN EVER BEFORE Words and images by William Head We love it when holidaymakers find their way through our doors and get a chance to experience what we have to offer, but in all honesty Temple has always existed for its locals. We are a product of our environment and Temple’s aim is to make our neighbourhood more connected with good food by sourcing ingredients from passionate farmers, local smallholdings and picking our own vegetables from the Temple garden. Nothing makes us happier than providing fresh incredible produce and being able to experiment with new ideas on a daily basis. We want this excitement to reach our audience and promote positive engagement with our customers. But why? Well, that’s simple really. When the world seems to be fraying at the edges, it’s never been more important to have somewhere that you can trust. Without getting all preachy about it, we know the value of a decent meal and for us, it’s important that people leave Temple feeling happy. In 2019 we are filling our calendar with community events that have an emphasis on either new food experiences or low-cost midweek menus. We started running our Ramen Night in late 2018 for the simple reason that it was getting cold and we wanted to make fresh noodles & hot organic chicken broth a regular thing in Bude. We quickly fell in love with this simple dish with its complex flavours & vowed to make it a yearly Temple event. With a few inspired bbq sides, a seasonal dessert and the main organic broth dish, the ramen menu was small but punchy. It quickly became a weekly treat for lots of Bude residents and we were proud as hell to be running such a loved evening. Following on from our ramen night we’ve been hatching plans for other evening community events because we truly believe in the pulling power they have within a small town. Temple was built to try and uphold our beliefs surrounding food & provenance. Our main goal was to bring these values to the Bude high street and get them instilled as accessible virtues, rather than alienating ones. After all, we all deserve to eat the best food available.

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THE TEMPLE TEAM Craig - he’s our head chef. He has a wealth of experience that he has collected from previous head chef positions within the Ottolenghi family & brings a vast amount of creativity to the Temple kitchen. His approach to food is remarkable and Bude is lucky to have him.

Keda - best described as a customer service ninja. You won’t even notice the work that Keda is doing, because before you do it’s already done! As another director of Temple her role is vital to the smooth running of everything and her attention to detail is amazing.

Dylan started with us after realising that the path he was on was not providing him with much joy. In the summer of 2018 he wrote us a letter to see if we would take him on as an intern, we’re very happy that we did and love watching him fit into his role passionately.

Tim - enlightenment through fermenting. Tim makes all of our kefir & has been our go to guy for all things fizzy since we opened. Alongside his many other talents (insanely good illustrator) he also makes some pretty wild cocktails and we’ll be expanding this soon.

Emma - with her finger on the pulse of Bude she knows pretty much everyone! She is also one the kindest humans we’ve ever had the pleasure of meeting. She is due to have her 2nd child in 2019 so will be less visible in Temple for a while. Congratulations!

Conrad - one of the 4 directors of Temple and the man behind our clothing selections. With expertise in design and fashion his honesty is refreshingly humble. You will always be in good hands when picking the fine garments that Temple has to offer.

Harry - what a bloody lovely chap. With a never ending supply of energy and thirst for knowledge he embodies the principles of Temple perfectly. If it wasn’t for his ongoing noodle based enthusiasim, our ramen night would never have happened.

Kaz - the 3rd director of Temple, another hugely skilled individual. With an undying passion for superb style and an astounding knack for creating subtle differences that make a big impact on the overall vibe of Temple. Without Kaz life would be pretty rubbish.

Will - a food and flavour wizard, with mad skills in photography & design. As one of our directors, Will brings a never ending stream of ideas to both the kitchen and shop floor. Whether he’s hand printing flyer designs or creating new dishes, excellence is guaranteed.

Fliss - she hand bakes all our cakes in-house. She has a bias towards gluten and dairy free cakes and has been consitently smashing our preconceptions of ‘free from’ cakes. Along with that, she generally creates mad positive vibes for the world. Nice one.


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JANUARY

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15th -16th Temple Take Over with Emily Heron (Ottolenghi & Nopi) 23rd -Bude Refill store fundraiser Feast

1st + 2nd Middle Feastern 15th + 16th Temple Take Over with Darren Broom (Nancarrow Farm)

1st + 2nd - Feast From the Sea with Craig Tregonning 15th - Our NEW spring menu and cocktails launch 27th + 28th - Temple Burger Night. Meat and Vegan 31st - Mothers Day Special

Every Thursday from 4th April Temple Middle Feastern. Eat In or Take-away 29th + 30th April Temple Take Over with Oli Pagani (Ottolenghi)

28th + 29th May Temple Take Over with Tim Spedding (Coombeshead Farm, Clove Club) Every Thursday - Temple Middle Feastern. Eat in or Take-away

June 7th - NEW summer menu & cocktails launch

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Every Thursday - Temple Middle Feastern. Eat in or Take-away 25th + 26th - Temple Take Over with Dan Murray (Rovi)

Open everyday and most evenings

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AUGUST

SEPTEMBER

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NOVEMBER

DECEMBER

Evening Summer menu and seasonal cocktails (It’s crazy busy in Bude in the summer so we will resume our community events in September)

Open every day and most evenings Evening summer menu and seasonal cocktails Bude Lifeboat Day (Its crazy busy in Bude in the summer so we will resume our community events in september)

6th September - NEW autumn menu and cocktails launch Temple Ramen Night - every Thursday from 5th September. Eat in or Take-away 3rd + 4th -Temple Take Over with Blanch & Shock

Autumn menu & cocktails Temple Ramen Night - every Thursday. Eat in or Take-away 22nd + 23rd -Temple Take Over Ixta Belfrage (Ottolenghi legend)

8th - NEW winter & Xmas menu & seasonal cocktails launch Temple Ramen Night - every Thursday. Eat in or Take-away 19th + 20th - Temple Take Over with Ramael Scully (Nopi, Scully restaurant, TBC)

6th - Winter menu & cocktails Tim’s Cocktail Night - every Thursday until 2020 The Return of the Bottomless Brunch 15th - Late night shopping

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