Using hydro-distillation of leaves, fruits, flowers and other freshly harvested plant materials from the farm and gardens we create wonderfully fragrant pure botanical extracts that make the most beautiful cocktails.

Quince is a fragrant autumnal treat, and features centre stage on our December menus

Although the UK fennel season ends in the early autumn, the crisp, aromatic bulbs continue to adorn the greengrocers’ shelves a little later into autumn, coming in from our own polytunnels or indeed the European mainland’s.  Fennel is one of the most versatile vegetables around.

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.

At Thyme, our radishes are bursting out of the ground in great abundance and if you’ve never roasted a radish, now is the time to try. It’s surprisingly delicious. This salad can be made in advance – actually, it gets a bit better with time, because the onions have time to mellow a little. It works well as a light lunch for 2 or a side for 4 people.

A pavé, literally meaning cobblestone, is a square of layered and pressed potato, fried until crisp. The potato pavé crops up on many different plates throughout the year. This late summer combination is probably one of the best.

There is nothing that says summer quite like a perfectly ripe tomato grown at home. We have grown many heirloom varieties in a stunning array of colours and tastes - sweet, striped, black, green, acidic.

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.

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.

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.

This recipe brings delicious nasturtiums to centre stage, their pretty flowers and bright leaves bursting with a remarkably peppery taste.

This cocktail is designed for those who love their gin martini . It is classic and sharp, but with a bright, summery, lemony twist.

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”. 

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.

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 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.

This lovely little salad sitting atop a slice of fried bread makes for a lovely brunch dish, or a light lunch, perfect for easter and the asparagus season.

Soft boiled eggs are a breakfast staple, occasionally we like to jazz up the soldiers to go with them too.

Goose Fat Roasties
What’s a Christmas dinner without a roastie? They’re a must-have and everyone thinks that theirs are the crispiest or fluffiest. A proper fuss over the humble potato.

Crostini with Pumpkin, Ricotta and Sage
Little crostini are a great bite for Christmas guests to have while they wait for the main event.

Brussels Sprouts and Hazelnuts with Brown Butter
A crunchy, nutty and flavourful transformation of a roast staple.

Whole Roast Goose
Everyone has their own idea of how to treat a bird, but we feel we have it pretty well down.