Charlie Hibbert

After leaving school, Charlie moved to London and worked in Soho learning to write code for a film production software company. Despite turning out to be a talented code writer, Soho restaurants and the world of food interested him more.

At Ballymaloe Cookery School in Ireland, under the wonderful direction of Darina Allen and her team, a passion was born. He spent a year travelling around Asia before ending up in New Zealand where he worked in the kitchens of Craggy Range, one of New Zealand's finest restaurants and winery. Returning to England, he headed back to Soho for the relaunch of Quo Vadis in 2012, where under the auspices of the renowned Jeremy Lee he learnt his craft.

After working as Thyme's 'Chef at Large' for the past few years, Charlie has now joined the team full-time to develop food projects at Thyme, running cookery classes and events in the Tithe Barn.

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