Sunday Lunch at the Ox Barn is a convivial affair, where friends and family gather sharing food, stories and laughter. Join us for a family-style menu where our chefs walk you through the seasons with a set, sharing menu. 

Celebrate Easter Sunday at The Ox Barn. Gather around the table for a beautiful Easter lunch of seasonal flavours.

Our first Ox Barn Wine Supper Club is hosted with Artelium Wine, an estate in the South Downs redefining English wine. Enjoy a four-course set menu from our gardens paired with a fine wine from Artelium.

Celebrate Mothering Sunday in the Ox Barn, savouring the flavours of spring. With fresh seasonal produce from our gardens, our chefs have carefully crafted this elegant set menu to be enjoyed en famille.

Following a sabbatical, Thomasina wrote Mexican Table, her ninth book, a mouth-watering collection of vibrant, vegetable-forward recipes showcasing the 12 everyday ingredients she used time and again in her cooking.

Matthew Ryle’s love of French food started from an early age; holidays in France with his family had him slurping crème caramels, tasting his first croque madame on the slopes of the Alps, and burning his tongue on his first mouthful of French onion soup.

Shiso (Perilla frutescens) is a soft, serrated leaf known for its gentle notes of mint & basil, its distinctive flavour is bright, slightly spicy & subtly citrusy.

Cedro or Citron is an ancient citrus fruit, one of the original cultivators used to breed the modern citrus varieties of oranges, lemons and limes we are familiar with today. 

Hiding in the frosty soils of our winter kitchen garden are the knobbly brown tubers of the Jerusalem artichoke.

Sometimes called the earth apple or wild sunflower, it originated from the Americas and is a member of the daisy family.

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.

Part of the rose family, its large hips are best picked after the first frosts which help to soften the fruits, a process called bletting.

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

Producing up to 20,000 bottles a year, from their 9,750 vines planted on the warm and sunny south-facing slopes of Poulton Hill Estate, we are shining a light on friends of Thyme and local Cotswold wine makers Poulton Hill, in celebration of English Wine Week.

Wild garlic season starts in late winter and lasts until the end of spring. With a lighter flavour to traditional bulb garlic, it is a wonderfully versatile ingredient best picked in early April.

Pumpkins are the classic winter ingredient. Seen on menus across the country, the are fabulous in soups, simply roasted atop polenta, or pickled and served with cheeses, pates and rillettes. We have so many come out of the garden, from butternut and onion squash, to the big blue skinned crown princes. They store well through the winter and we put them to good use throughout the colder months.