
Thoughts from Thyme
Conversations, Cultivations, Inspirations
Welcome to Thoughts, a place where we share recipes, articles and guides, from our family, team and friends.
Explore our Thoughts
Limoncello Martini
Introducing the Limoncello Martini! A crisp, refined expression of Italian sunshine.
Lemon Cream Puff
A clever marriage of sweet & sour, soft & crisp, and each element is easier than you might think.
Meringue, Rhubarb & Lemon Curd
A clever marriage of sweet & sour, soft & crisp, and each element is easier than you might think.
Bloody Lovage Cocktail
A love letter to the month of May, our Bloody Lovage cocktail combines seasonal produce from the Kitchen Garden with a level of refinement and elegance signature to an evening in the Ox Barn.
Mutton, Asparagus & Anchoïade
Although, it is no secret King Charles is a fan of the meat since his prolific involvement in initiatives to promote the consumption of mutton and to shine a light on British sheep farmers across Briton.
Lemon Posset & Shortcake
This delightful recipe is a nod to our late Queen Elizabeth II, who was partial, we understand, to a sweet dessert to finish a meal with Lemon Posset a frequent fixture on the palace menu.
Green House Martini
This recipe brings delicious nasturtiums to centre stage, their pretty flowers and bright leaves bursting with a remarkably peppery taste.
Citrus Twist Martini
This cocktail is designed for those who love their gin martini . It is classic and sharp, but with a bright, summery, lemony twist.
Easter recipe: Charlie Hibbert’s egg, leeks and shaved truffle
Ahead of a glorious Easter weekend, “Charlie Hibbert, head chef of Thyme at Southrop Manor Estate in Gloucestershire, has created this springtime dish, which makes an ideal brunch or lunch”.
Wild garlic, spinach & fennel soup
On these spring days, when there is a scent of summer in the air, but the wind carries a slight chill, there is little better than a warming bowl of seasonal soup.
Wild Garlic: The Ingredient Edit
Wild garlic season starts in late winter and lasts until the end of spring. With a lighter flavour to traditional bulb garlic, it is a wonderfully versatile ingredient best picked in early April.
Wild Garlic Butter
There are many different dishes wild garlic can be used for, but I think that making something simple like this butter gives you a useful tool for your fridge.
Brill & Wild Garlic Veloute
Brill is a wonderful fish, I love it roasted whole; it has a wonderful buttery texture and nothing is wasted. It is also lovely portioned and grilled like this. Any cod fish is a wonderful match to wild garlic.
Thyme’s Hot Cross Buns
Traditionally enjoyed on Good Friday, our sweet and sticky hot cross bun recipe is the perfect Easter treat!

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