EAT
The Ox Barn
The nineteenth-century Ox Barn was formerly home to the oxen that once ploughed our fields.
State-of-the-art agricultural architecture in its time, Caryn Hibbert worked meticulously to preserve the extensive beams, soaring arches and original Cotswold stone rubble walls.
Now, it's a contemporary restaurant which has stayed true to its agricultural roots. Using picked-that-day produce to deliver food which is all about the best ingredients, cooked simply. The menus change in line with the gardener’s harvests and our partners seasonality.
Book a Table
If there is no availability online, we may be able to accommodate your request. For further information or for help with your reservation, please get in toucH
01367850174
reservations@thyme.co.uk
Our menus are subject to change according to the seasonal produce available from our kitchen garden and farm, as well as our suppliers.
Sample Menus
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2 courses 26 | 3 courses 34
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Garden endives, clementine, hazelnut & salted ricotta
Baked salsify & parmesan
Rigatoni e ceci
Tagliatelle & ragu
Madeleines
Tuscan orange cake & cream
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Cardoon Fleece 18 | Cardoon Shrub 11
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Bread & butter 4
Marinated anchovies 9
Roasted Jerusaslem artichoke cups 10
Ham & pickles 12
Oscietra caviar 30g, crisps & creme fraiche 135
Oysters 4 each
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Calçots, romesco & almonds 14
Maiale tonnato 17
Pheasant thighs, winter slaw & aioli 16
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Gnocchi, cavolo nero & feta 25
Confit goose & Toulouse sausage cassoulet 28
Bavette, green peppercorns & celeriac remoulade 32
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Beef fat potatoes 7
Buttered greens & carrots 7
Garden salad 7
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Oscietra caviar 30g, crisps & creme fraiche 135
British oysters & mignonette
Half dozen 24 Dozen 45 or 4 each
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Kohlrabi, fennel, blood orange & pecorino 16
Burrata & winter tomatoes 17
Cod’s roe, grilled calcots & almonds 17
Grilled octopus, celery, citrus and Treviso 20
Chicken liver fegatini, fried toast, caper, anchovy & pickles 18
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White bean, pumpkin, onion, bitter leaf & olive crumbs 30
Poached hake & tema artichokes 36
Poached chicken, winter tomato & marsala butter 36
Shoulder of hogget, green olive, Pink Fir potatoes & salsa verde 38
Sirloin, braised chicory, anchoiade & chives 42
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Beef fat potatoes 7
Potato & salsify gratin 9
Buttered greens & sand carrots 8
Garden salad 7
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Orange & almon cake, caramel & jersey cream 10
Brown sugar meringue, poached pear & cream 9
Chocolate profiterole, vanilla ice cream 10
Spenwood, Thyme honey & walnut fig loaf 14
Ice creams & sorbets 5 (per scoop)
Sloe ripple
Lemon curd ripple
Crab apple & rosehip
Stracciatella
Fig leaf
Quince sorbet
Crab apple sorbet
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Sweet Wines
2022 - Chateau Laville, Sauternes - Bordeaux, France - 70ml 18
2015 - Fattoria Selvapiana, Vin Santo - Tuscany, Italy - 70ml 16
2020 - Pieropan, Le Colombare, Ricioto di Soave - Soave, Italy - 70ml 17
2018 - Dobogo, Tokaji Aszu, 6 Puttonyos - Tokaji, Hungary - 70ml 20
2021 - Inniskillin, Ice Wine - Niagara, Canada - 70ml 30
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Tipples & Port
Louis Roque, La Vieille Prune - Gascony, France - 50ml, 18
Casoni Giuseppe Fugio, Limoncello - Sorrento, Italy - 50ml 9
Ferreira, Donna Antonia 10-year-old White Port - 70ml 10
Sandeman, 10-year-old Tawney Port - 70ml 10
Sandeman, 20-year-old Tawney Port - 70ml 14
2013 - Quinta Do Seixo, Vintage Ruby port - 70ml 11
Things to know
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Thyme is a grown-up destination and we welcome children over 12 for breakfast and dinner service in the Ox Barn restaurant. At lunch, we welcome families and if you are coming with your young ones, we do ask that they remain seated throughout their meal.
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Unfortunately, dogs are not allowed inside, however they are welcome on the Ox Barn terrace for lunch.
We do also welcome dogs in our Baa Bar, however the full restaurant menu is not available in this space.
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We welcome guests with dietary restrictions and do our utmost to create dishes that are fresh, safe, and delicious. Please note that we handle nuts and other allergens in our kitchen, so while we take every precaution, we cannot guarantee the absence of trace allergens. If you have specific dietary requirements, please let us know in advance via your OpenTable reservation or by contacting us directly.
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Lunch: 12pm - 2:30pm, daily
Dinner: 6pm - 9pm, daily -
Absolutely, we have a number of options for groups from the Ox Barn’s Chef’s Table to our private dining spaces throughout Thyme.
Please email: reservations@thyme.co.uk
Ox Barn Chef Takeover Series
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Thuy Diem Pham
Acclaimed Vietnamese chef and author Thuy Diem Pham comes to the Ox Barn at Thyme in February for one night only to cook with Chef Director Charlie Hibbert. The evening consists of a talk with food writer Molly Tait-Hyland in the Cookery School, followed by a four-course set menu showcasing Thuy’s signature dishes, including recipes from her new book One Pan Vietnamese.'
19th of February
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Henry Harris
Celebrated chef and restaurateur Henry Harris of Bouchon Racine joins us at Thyme for an evening of classic French cuisine. The event begins with a conversation in the Cookery School exploring his career and ethos. Later, guests sit down to a four-course menu with recipes from The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen.
29th of April
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Joe Woodhouse
In June, the Ox Barn welcomes chef Joe Woodhouse for one night. Chef Director Charlie Hibbert and Joe will serve the very best of Thyme's homegrown summer produce. Joe will be in conversation in the Cookery School before the supper, discussing his approach to food and his forthcoming book Weeknight Vegetarian: Easy Recipes for Lunch and Dinner. Afterwards, Joe and Chef Director Charlie Hibbert will serve a vibrant four-course vegetarian menu.
24th of June
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Honey & Co.
Founders of the much-loved Honey & Co., Sarit Packer and Itamar Srulovich, come to Thyme for one night to cook some of their finest dishes. The night opens with an intimate talk in the Cookery School, touching on their food, travels, and upcoming book, Honey & Co. Daily: Easy Food for your Everyday Pleasure, before a four-course menu is served in the Ox Barn, celebrating the bold, generous flavours of Middle Eastern food using Thyme's finest garden produce.
1st of July
Thyme is a grown-up destination and we welcome children over 12 for breakfast and dinner service in the Ox Barn restaurant. At lunch, we welcome families and if you are coming with your young ones, we do ask that they remain seated throughout their meal.
We can take large groups, please email: reservations@thyme.co.uk
Unfortunately, dogs are not allowed inside, however they are welcome on the Ox Barn terrace.
If there is no availability online, we may be able to accommodate your request. For further information or for help with your reservation, contact us by email or by calling 01367850174.
Our menus are subject to change according to the seasonal produce available from our kitchen garden and farm.