Thoughts from Thyme

Conversations, Cultivations, Inspirations

Welcome to Thoughts, a place where we share recipes, articles and guides, from our family, team and friends.

 

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Supplier Spotlight: Poulton Hill

Producing up to 20,000 bottles a year, from their 9,750 vines planted on the warm and sunny south-facing slopes of Poulton Hill Estate, we are shining a light on friends of Thyme and local Cotswold wine makers Poulton Hill, in celebration of English Wine Week.

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The Land, Foodie Thoughts Poppy Stirland The Land, Foodie Thoughts Poppy Stirland

Pumpkin: The Ingredient Edit

Pumpkins are the classic winter ingredient. Seen on menus across the country, the are fabulous in soups, simply roasted atop polenta, or pickled and served with cheeses, pates and rillettes. We have so many come out of the garden, from butternut and onion squash, to the big blue skinned crown princes. They store well through the winter and we put them to good use throughout the colder months.

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In The Press, Foodie Thoughts Camilla Hibbert In The Press, Foodie Thoughts Camilla Hibbert

Lorfords L-Shaped - Cod with Fennel, Turnip Tops & Persillade

From Lorfords, L-shaped: “Over at Thyme in Southrop, Head Chef Charlie Hibbert leads the team at The Ox Barn restaurant. This week, Thyme has kindly provided this cod recipe which uses fennel and chilli flakes for a beautiful flavour. As we embrace longer days and milder weather, try this recipe for yourself at home..”

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