OPENING AUTUMN 2018
The huge 19th century barn, built to house the working oxen on the farm, will open as our new café and restaurant later this year. The space is magnificent with single span 65ft beams, each huen from an individual redwood tree brought over from Canada in 1820. The original boarded herringbone ceiling has been cleverly insulated above making the historic building a highly technical one, ensuring the heat generated by the green technologies at Thyme is completely efficient.
The Ox Barn restaurant will be overseen by Head Chef & Culinary Director, Charlie Hibbert. Following an extensive restoration of the barn with its new Chavet open kitchen, chefs will prepare a menu inspired by the kitchen garden & farm, as well as carefully selected local & specialist suppliers. In the evenings, there will be a chef’s fixed ‘menu of the day’ together with optional wine pairing.
An ethically inspired retail offering will be showcased within The Ox Barn & in dedicated spaces, offering a way of thoughtful living.
More to come soon…