THE TELEGRAPH, 'Hotel Hitsquad', 3 December 2018:
"Time for Thyme, hitherto under the radar, to shine. What makes it special is that it is owned and operated, unlike so many hotels these days, by one close-knit family."
Members of the Press
For more information about Thyme please contact our PR Team:
HOMES & ANTIQUES, July 2019:
‘Thyme is a must-visit retreat for those invested in beautiful countryside, delicious food and seriously stylish interiors.'
GOODHOUSEKEEPING, May 2019:
‘Wild spaces are lovingly cared for to retain their character, and roses burst from doorways everywhere. The spa has a botanical feel – wander through the garden to the prettily tiled Greenhouse reception before being taken to Meadow Cottage for your bespoke treatment.’
WAITROSE HEALTH MAGAZINE, Spring/Summer:
Meadow Spa feature in ‘Restorative Travel' ... 'green is the colour, symbolises renewal, good luck and good health’
SPHERE MAGAZINE, Spring Edition:
'On the constant quest to find the perfect escape from London, Thyme might just be the perfect spot.'
LUXURY LONDON, April 2019:
'In a corner of the English countryside is a village within a village with the aptly evergreen name of Thyme; showcasing the bounty of the local land is at the heart of this hotel’s existence.'
BBC RADIO LONDON, 28th April 2019:
Juliet Kinsman ... ‘everything feels so considered.’
VOGUE ONLINE, 19th April 2019:
‘The Vogue Edit: What We’re Loving This Week’ ... ‘thoroughly jealous of the pictures of delicious morsels from the seasonal cooking classes.’
COUNTRY LIFE, 17 April 2019:
‘The Meadow spa, located in the hotel’s Greenhouse, is immediately calming – warm, but not stuffy, with fresh botanicals set around the room, instilling a lovely sense of tranquillity.'
THE HANDBOOK, 15 April 2019:
'7 Reasons To Visit Thyme’ ... ‘every square foot of the estate has been carefully designed and thought through, and what they have succeeded in doing so brilliantly here is creating a particularly welcoming and intimate vibe; a village within a village’.
REVE EN VERT, 13 April 2019:
'Thyme to Relax” ... interview with Caryn Hibbert exploring hte sustainable ethos behind our 'village within a village'
LIVING ETC MAGAZINE, 12 April 2019:
‘Each of the bedrooms has an individual feel and takes inspiration from the botanical names that they have been given such as Lemonbalm, Mallow and English Rose’.
SPECTATOR LIFE, 11 April 2019:
'[The Ox Barn] delivering a slightly more refined version of the British-Italian fare favoured by head chef and owners’ son Charlie Hibbert’
WILDFLOWER MAGAZINE, April 2019:
"Taking inspiration from the culinary herb - and paying tribute to the many hours that went into its creation - Thyme is a unique collection of historic buildings lovingly restored to create the ultimate English country destination".
TIMES MAGAZINE, Tony Turnbull, 30 March 2019:
"A huge, cathedral-like space opened up before us: soaring single-span beams, original herringbone ceiling, polished concrete floors, a separate seating area for drinks and a long bar and finishing kitchen down one side. It’s vast, vast, vast, big enough to accommodate a whole cast of Hollywood egos and still have room to spare, yet because of clever zoning, the 25 or so tables never feel lost in the space".
SHEERLUXE SUCCESS STORIES PODCAST, 25 March 2019:
"Caryn Hibbert ... the woman who left her career in medicine to live the dream and create one of the UK's loveliest hotels".
CONDE NAST TRAVELLER, March 2019:
“ ... sustainability you can taste, in delightful surroundings”.
THE TIMES LUXX MAGAZINES, 11 March 2019:
" ... with extensive kitchen gardens, two flocks of sheep, chickens and ducks, [Charlie Hibbert] hopes to be largely self-sufficient for much of the year’.
VOGUE, March 2019:
"A collection of chocolate-box buildings in a Gloucestershire hamlet ...’
TRAVEL+LEISURE, March 2019:
"Chef Charlie Hibbert devises menus based on Thyme's abundant garden produce ... all of which had a complex array of flavours as layered and as appealing as Thyme itself."
CONDE NAST TRAVELLER, March 2019:
"The Swan pub, an ivy-clad charmer that serves a magnificent chicken pie with buttered greens on Sundays.’
HOME & GARDENS, March 2019:
“The go-to Cotswolds bolthole for keen epicureans, Thyme started out as a cookery school but now better resembles a small British village.”
NET-A-PORTER, 20 February 2019:
“Thyme is the quintessential Cotswolds retreat, film-set perfect and cocooned in its own private hamlet”.
FORBES, February 2019:
“Much more than an English countryside hotel and spa ...”
ES MAGAZINE, 8 February 2019:
“Then there’s the fabulous new Ox Barn at Thyme in Southrop, run by ex-Quo Vadis chef Charlie Hibbert: expect uber-fresh ingredients and wicked puddings, such as quince and almond tart with cream and ice cream.”
DAILY TELEGRAPH, 4 February 2019:
“For an ultra-luxe country getaway with the potential for some celeb-spotting (Richard Madden was a recent guest), look to Thyme, and its recently renovated Ox Barn restaurant. Modern touches include a circular bar in the centre of the room and an impressive open kitchen, where head chef Charlie Hibbert and his team use the hotel’s home-grown vegetables to create seasonal British fare – think guinea fowl with braised radicchio and aioli rather than simple steak and chips.”
BOUTIQUE HOTELIER, February 2019:
“At a time when a hotel’s green credentials and approach to sustainability are in focus more than ever, Thyme is hitting a sweet spot with consumers. But this isn’t just a marketing ploy or following of a fad, Thyme’s commitment to plant-based produce and passion for the land have been building blocks for the business ever since its conception in 2002.”
RED MAGAZINE, February 2019:
“The cookery school is a hit with foodies, while the new Meadow Spa uses natural British brand Aurelia Probiotic Skincare. Inspired by nature and sunlight, the spa is housed in a gloriously chic glasshouse where guests are offered a home-grown-herb-infused ‘cocktail’ before every treatment.”
SUNDAY TIMES STYLE, 28 January 2019:
“A sprawling mass of beautiful 17th-century farm buildings ... it doesn’t get more quintessentially British than this: the ultimate “village within a village.”
THE STYLIST, 16 January 2019:
“Former home of the farm’s working oxen and now Thyme’s impressive new restaurant. Charlie Hibbert heads up its vast open kitchen, showing the mechanics behind local dishes such as roast Southrop lamb with braised beans and salsa verde.”
THE FINANCIAL TIMES, 'How to Spend It', 5 January 2019:
“[Thyme's] considered, entirely sustainable restoration has been their work of 15 years. The pièces de résistance are the exquisitely rehabilitated farm buildings, one of which holds Thyme’s restaurant, The Ox Barn – overseen by Hibbert’s son Charlie, who made his bones at Quo Vadis".
CONDE NAST TRAVELLER, January 2019:
“And now there’s bright-eyed restaurant the Ox Barn, where ex-Quo Vadis chef Charlie Hibbert, who trained under Jeremy Lee, serves he crispest modern British food with fruit and vegetables from the Peter Rabbit-perfect garden."
THE TELEGRAPH, 1 January 2019:
“For all the relaxing atmosphere there’s painstaking attention to detail, with exquisite results; fabulous flower arrangements from Thyme’s cutting garden; restaurant menus strikingly illustrated by Caryn; maps of Thyme, provided in each room, drawn by Jerry.”
SQUAREMEAL, 17 December 2018:
“The 19th-century former oxen house of luxury estate Thyme is now a 56-seater restaurant, aptly named Ox Barn. Part of a huge redevelopment of the Thyme estate, this is a worth-the-trip-from-London newcomer which gives the village of Southrop a serious destination restaurant from a team with impressive credentials.”
THE TELEGRAPH, 'Hotel Hitsquad', 3 December 2018:
THE SUNDAY TIMES, 2 December 2018:
“This cocoon of Cotswolds loveliness on the Southrop Manor estate has evolved from a field-to-fork cookery school into a swanky spa hotel.”
OLIVE MAGAZINE, November 2018:
"Sharing salads follow, one topped with smoky artichokes and silky slices of fatty pork that melts on the tongue, while the highlight for us was simply-dressed green leaves tossed with sweet, crisp slithers of yakon, nuggets of hazelnut and sweet dollops of quince jelly that broke through the salty, creamy chunks of stichelton that perched on top."
LUXURY RESTAURANT GUIDE, November 2018:
“An impressive, painstakingly restored 19th century oxen house, surrounded by its own land of homegrown fruits, vegetables and herbs; the menus are farm-based and plant-inspired, with dishes sourced within just metres of the kitchens.”
GET THE GLOSS, November 2018:
"Thyme feels a million miles away from city life, both physically but also metaphorically speaking, probably because its heart is the land it sits on. So often we’re told that the key to destressing is in getting back to nature and at Thyme there's an abundance of it."
HELLO MAGAZINE, 12 November 2018:
“Ramble-induced aches and pains can be kneaded away in a flash at Thyme’s lovely Meadow Spa” and “It’s a restorative green-welly getaway with a working farm and orchards thick with fruit, yet it’s polished in all the right places.”
BRIDES MAGAZINE, November 2018:
"From dreamy facials to manis and pedis, and ask the team to help plan your day – you won’t want to miss a dip in the new spring-water pool or a bike ride around the grounds.”
THE TIMES, 3 November 2018:
“Thyme has grown into a country destination, one woman’s vision of a village within a village, with 29 bedrooms in barns, bothies and dairies and a farm at its beating heart.”
EVENING STANDARD MAGAZINE, October 2018:
"Cotswolds calling ... heaven is clearly a spa in Southrop."
FASHION FOIS GRAS, 22 October 2018:
"It's worth it, occasionally, to take yourself out of the fast lane and just cruise for a while. Thyme allows that to happen. It should be a prescription for every big shot in the city ..."
ROBB REPORT, October 2018:
"Even if guests choose to spend their time lounging at the spa pool or hunkering down by the fire in one of the common areas, we’re willing to bet they’ll come away with some of that love-of-the-land feeling—the William Wordsworth–esque, English-countryside vistas are enough to do that on their own."
LIFESTYLE MAGAZINE, October 2018:
"The [Swan] once housed the village bakery has been sensitively restored, and here you’ll enjoy rustic cooking and a family-friendly ambience”.
THE TELEGRAPH & STELLA MAGAZINE, 30th September 2018:
"The food is great and rooms are comforting - think roll-top baths, sheepskin rugs and fluffy duvets ... this is a nurturing haven in which to step off life's treadmill for a few days".
LE FIGARO, September 2018:
"The fabulous vegetable garden provides for the restaurant and the cookery school. The fresh, healthy, local and homemade breakfast - from the henhouse eggs, homemade jams to the delicious granola - is a big hit. As is the spa, entrusted to Aurelia Probiotic Skincare."
SPECTATOR LIFE, September 2018:
"At Thyme’s most seamlessly integrated spa ... I am treated to a 90-minute massage and facial, so soothing and intense that I still feel impossibly like I am floating."
MATCHES FASHION, The Essential Spa Guide, Matches Fashion, August 2018:
"Expect soothing interiors, tranquil treatment rooms and a cutting-edge, chemical-free pool filled with spring water that flows from an adjacent meadow.”
THE TELEGRAPH, 18th August 2018:
“If Tiffany’s was Holly Golightly’s happy place, then Meadow Spa is mine.”
SUNDAY TIMES, Travel Magazine, David Gandy, July 2018:
"We stumbled upon Thyme ... which isn't the obvious Pig or Soho Farmhouse, but was fabulously cool."
THE INDEPENDENT, July 2018:
"The dishes are well paired, the food well cooked and you’ll leave feeling happy, content and probably rather pleased with yourself."
COTSWOLD LIVING, July 2018:
"The Swan is the perfect combination of great food served by charming staff, in an enviable Cotswold location."
SPHERE MAGAZINE, June 2018:
"For the ultimate field to fork dining ... set in the honey-hued Cotswold village of Southrop."
OXFORD TIMES, May 2018:
"... a less formal style of hospitality and a simpler, more rustic style of cooking, using the ever expanding vegetable gardens and farm at Thyme."
THE JACKAL MAGAZINE, May 2018:
"The Swan serves a tasty supper, with the added satisfaction of knowing you’re eating food that’s been created with sustainability and intelligent, local sourcing in mind."