Since Thyme was founded in 2008 as a Cookery School, we have always had productive gardens. It was an essential part of our founding ethos – to slow down and reconnect with nature.

It was a moment when the Slow Food Movement was gaining pace and people were really starting to ask where their food was coming from. The disconnect between people and produce was significant, and we were on a mission to begin to bridge that gap. Throughout Thyme’s evolution, a connection to the land has been at the forefront of every decision; from the interior design of our botanical bedrooms, the creation of Bertioli Beauty and associated experiences in our Meadow Spa. You can discover more about the power of breath on our Thoughts, or visit us for a treatment in the Botanical Bothy. Our daily celebration of the seasons is showcased in our restaurants with the chefs working in close collaboration with the vegetable gardeners.

The Ox Barn restaurant serves small plates at lunch with a selection of dishes designed to be shared, while the dinner is a more formal A La Carte menu. Letting the vegetables sing, we have the freshest radishes served simply with butter, fried artichokes with lovage aioli, and a deliciously light vignole that is a perfect seasonal celebration. At the Swan, our pub, a bountiful garden leaves salad takes centre stage and a rhubarb ripple ice cream is hard to resist.