Taste Tempus
Your journey begins with our passionate team of curators and purveyors, sourcing only the finest deep-water seafood from sustainable waters. Every selection is handpicked with care to meet the highest standards. The Tempus experience unfolds as you unbox-expertly curated seafood, thoughtfully packed for peak freshness. Inside, you'll find recipe guides and thoughtful details that transform your experience from ocean to table, delivering not just seafood, but an extraordinary culinary adventure crafted for you.
Perfectly Delivered
At Tempus, we source seafood from the world’s most pristine waters, with an unwavering commitment to quality and sustainability. In partnership with our trusted experts, we ensure every selection reflects the finest standards. Packaged to perfection, your seafood arrives impeccably fresh, from shore to door, for an unparalleled dining experience.
Culinary Mastery
Tempus experience invites you to elevate your cooking. Each selection is paired with easy-to-follow recipe guides, helping you craft restaurant-quality dishes at home. Whether you’re a seasoned chef or a home cook, you’ll create meals that thrill your senses and redefine seafood dining with Tempus.
PURVEYOR MAURICE TUFF
Maurice's mission is simple: to bring the quality of Newfoundland seafood to your table with the same passion he and his team have for delivering it.
By partnering with local experts, processors, and harvesters, Tempus goes beyond seafood—it's about capturing the essence of Newfoundland’s waters in every bite.
CHEF JEREMY CHARLES
Cultural ambassador. Wild game enthusiast. Seafood connoisseur. Jeremy Charles is a lot of things, including one of the most recognized chefs in Canada.
The acclaimed storyteller and author of Wildness published by Phaidon Press is a passionate advocate of natural, coastal, and indigenous ingredients, which he translated into artful dishes as an award-winning chef.
Though quiet by nature, Jeremy’s influence travels far beyond his remote island home.
He’s been featured in the New York Times and Maclean’s Power List, named Canada's 50 Most Powerful People and Best Chef in Canada, and he became an icon of the nouveau Newfoundland cuisine movement on Anthony Bourdain's Parts Unknown.
