Puntarella is a member of the chicory family and, out and out, one of my favourite things to eat.  It’s bitter, but pleasantly so, and married with an unctuous, salty anchoïade and some crusty garlicky croutons, this dish is an absolute winner.

This recipe is an ode to late autumn. The Beenleigh Blue can be replaced by another mellow crumbly blue cheese; the radicchio can be replaced by another delicious bitter leaf; the pear and walnut have to stay. They’re integral to the texture and taste of this king of salads.

To kick off the Christmas season at Thyme, Diana will be at Thyme on December 1st talking to food editor, Molly Tait-Hyland about revisiting this timeless classic, the original inspiration, the travel then and now and learnings after 2 decades of inspiring food writing.

In anticipation of November’s upcoming happenings, we caught up with Sarah to discuss her famous bulb lasagna and the methods she uses to create this marvellous springtime display.

“Each botanically-inspired bedroom has been lovingly designed by owner Caryn Hibbert, and lies scattered amidst the gardens: expect emperor-size beds and tasteful colour schemes in all of them.

“Arguably our most-loved Area of Outstanding Natural Beauty and long at the top of tourists’ must-visit lists, the allure of the Cotswolds is as strong as ever. Paula Lester meets seven people who are lucky enough to call it home, including our Founder and Creative Director of Thyme, Caryn Hibbert”.

The tomato, although appearing in savoury dishes on our plates and thought of as a vegetable, is actually a fruit: the pulp being the fruit together with the seeds, making it a berry. 

We are delighted to partner with Hadeda this festive season, with an African themed Christmas at Thyme telling the story of our 'Golden Thread' that links the wild spaces at Thyme to those of sub-Saharan Africa.

The exhibition documents Jemma’s recent trip to Kenya as an ambassador for Tusk.  The title, The Golden Thread, is inspired by Caryn Hibbert’s (founder and creative director of Thyme), observations and writing on the migratory birdlife in the Water Meadow at Thyme, which travel between sub-Sahara Africa and the meadows here at Thyme, making vital connections between continents.

Art for Charity Collective (ACC) is a platform for artists to showcase their work, connect with each other and potential buyers, all the while contributing to charitable causes. Founded by landscape artist Lucy Kent and Flea Chipchase; their partnership seeks to support the artistic community whilst always considering and giving back to charities in need.

“Tusk has enjoyed a special relationship with Thyme ever since its opening. From the moment I set foot within the grounds of this amazing place and had the pleasure of meeting its founder, Caryn Hibbert, it was clear that Africa held a special place in her heart and she is rightly proud of the conservation work Thyme is undertaking”.

- Charlie Mayhew OBE, Founder and CEO of Tusk

Returning from any walk around the water meadows at Thyme these days, now involves the ritual of removing seeds and burrs from your trousers, sleeves and bootlaces. Although not perhaps the main target of this seed dispersal mechanism, we end up collecting many seed heads and burrs as we walk through the long grass and dense vegetation.

The festive season still feels far away - we are only in August after all. However, here at Thyme preparations are well underway. Not least the plans for a vibrant December full of food, music and some winter wellness, but the gardens team have also begun their Christmas prep.

This October at Thyme, we welcome gardener, podcast host, environmental campaigner and French and Saunders enthusiast; Arthur Parkinson.

This autumn see’s Arthur’s fourth book published ‘Planting a Paradise’. It  follows on from his best seller,  ‘The Flower Yard’  in 2021, with a returning focus to pollinators and container gardening. 

This September we are delighted to welcome Blanche to Thyme, where she will be joined by House & Garden Editor, Hatta Byng, where they will discuss House & Garden’s first recipe book, ‘A Year in the Kitchen-Seasonal recipes for everyday pleasure’, written and curated by Blanche Vaughan.