PART OF THYME
An English country destination
Call us on 01367 850205
Food & Drink
Our chefs pick each day’s produce from the farm at Thyme, creating dishes that include carefully sourced ingredients from artisanal producers across the British Isles, Ireland & France ... a nod to Southrop’s Norman heritage. The drinks menu includes craft ales, beers, English & Breton ciders as well as wines from small independent producers in England, France & Portugal (including a selection of naturally fermented wines), we have recently added new wines from Spain, Australia, South Africa, Italy, Bulgaria, Argentina.
The Swan was a 17th century coaching inn, it had sawdust on the floor & a bakery. It served simple fare for farm workers who dropped in after a hard day in the fields. This rural past, its link to Thyme’s farm on the Southrop Manor Estate, the building’s diverse history & its place in the community is at the heart of our village pub. Now complete with sofas for cosy feasting, the Old Bar for simple merry-making, The Snug for more intimate dining, alongside The Garden Room and Restaurant.
The two Cotswold stone courtyard gardens, designed by Bunny Guinness, are planted with flowering hawthorns, roses, box hedging & a succession of bulbs & annuals. Like the pub itself, they are exceptionally pretty & relaxed spaces. There are also picnic tables on the village green.
Located on the water meadows of the River Leach, Thyme's farmland on the Southrop Manor Estate is the perfect place for vegetable growing. Wellbeing & sustainability drives this evolving project with careful soil preparation & composting. Productive all year round with poly tunnels to extend the seasons, we grow a wide variety of heritage & heirloom varietals. The fields are home to rare-breed Welsh Black Mountain Sheep and our honey bees’ flight path is our wild flower meadows. We have a practical approach to farming utilising modern farming methods to ensure we have high productivity from our land, whilst safeguarding its future.
Relationships with suppliers & producers are hugely important to us, we are proud to be working with Neal's Yard Dairy, Cotteswold Dairy, Hodmedod's Pulses & Grains, Trealy Farm, Eastleach Downs Farm, New Wave Seafood, Coln Valley Smokery, Bibury Trout Farm, Shipton Mill Flour, Les Caves de Pyrene, Vin Est Wines, North Cotswold Brewery, Stroud Brewery, Chase Distillery, Cotswold Distillery, SWIG Wines, Justerini & Brooks, Hook Norton Brewery, Clavell & Hind Brewery, amongst others.
Since Thyme launched in 2009 an ethos of sustainability has underpinned every aspect of the business, we have for the past three years maintained the highest rating of 3 stars with The Sustainable Restaurant Association. Members of The Slow Food Movement; supporters of Free Range Dairy's Pasture Promise campaign & Belu Water, whose profits are used to combat water poverty. We were one of the first restaurants in the UK to replace plastic straws with compostable wheat straws & are removing all single-use plastics. Thyme has a rigorous composting, reuse & recycle policy in place; all staff are working to achieve 'no-waste kitchens'. We have chosen suppliers who are like-minded in their approach to the environment. We are of course not perfect, but we continually strive to improve our practices.