EAT
Stroll through the seasons
Rooted in a passion for the local land, food and entertaining, our carefully curated menus tell a story of the farm and seasons. Under the direction of Charlie Hibbert, the chefs and gardeners at Thyme work together to select and grow the fruits, vegetables and herbs used to create his modern British countryside fare.
Gardens & Farm
Situated on the edge of the water meadows, Thyme’s carefully managed kitchen gardens ensure abundance from the land while protecting and maintaining the fertile alluvial soil. The garden is productive for much of the year and features a herb garden, cutting gardens and poly-tunnels to extend the seasons. We grow a large variety of flavoursome and unusual varieties to supply our restaurants…
CHEF
Charlie Hibbert
Charlie Hibbert grew up amongst a family of hosts and entertainers. Ingrained from his childhood, he learnt the importance of using food to shape an atmosphere and mood, and the kitchen soon became his favourite place.
After leaving school, Charlie moved to London and worked in Soho learning to write computer code for a film production company. Despite turning out to be a talented code writer, Soho restaurants and the world of food interested him more. In 2010, Charlie embarked on an intense course at Ballymaloe in Ireland under the wonderful direction of Darina Allen, teaching him the importance of ingredient-driven cooking: “good food starts with good ingredients”. From there, he went to New Zealand to be a chef at Craggy Range - one of New Zealand's finest restaurants and wineries.
Upon his return, he headed back to Soho for the relaunch of Quo Vadis in 2012, where, under the auspices of the renowned Jeremy Lee, he learnt his craft. Now an integral part of the family business, Charlie is bringing together his love of growing and cooking, his knowledge of ingredients and flavours, and his joy at entertaining to create a uniquely complete culinary experience at Thyme.
Recipes
