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.

From Lorfords, L-shaped: “We are bringing a little of Thyme's magic to you. At their restaurant, The Ox Barn, Head Chef Charlie Hibbert leads the team in delivering excellent British food with their own twist. This week, Thyme has provided this tempting recipe for lemon cream puffs - because we all deserve a little decadence!.”

From Lorfords, L-shaped: “Over at Thyme in Southrop, Head Chef Charlie Hibbert leads the team at The Ox Barn restaurant. This week, Thyme has kindly provided this cod recipe which uses fennel and chilli flakes for a beautiful flavour. As we embrace longer days and milder weather, try this recipe for yourself at home..”

From Lorfords, L-shaped: “July sees Thyme’s kitchen garden bursting at the seams with sweet, plump produce. Thyme’s founder Caryn and her son – Chef Director, Charlie Hibbert are deep in conversation about next year and what they want to add to their wide range of produce in Thyme’s kitchen gardens.”

A delicious pink cocktail, using our freshly laid hen's eggs, whisked to produce this fluffy and enchanting cocktail incorporating homemade infusions and syrups.

We came across amie wine through our friends at Aurelia and got to know the brand story, which immediately resonated with us at Thyme.

Mead often conjures up images of Vikings, Beowulf and Game of Thrones, but the drink has a lot more to offer than its traditional novelty “castle gift shop” image suggests. Here at Gosnells we’re making mead modern, by shaking up aged perceptions of this honey based alcohol.

Though many keen gardeners may think of dandelions as a nuisance, they are edible and have many medicinal properties.