Ox Barn Takeover: Joe Woodhouse
On Wednesday 24th June, cookbook author Joe Woodhouse joins Charlie Hibbert in the Ox Barn for a vegetarian feast celebrating the best of early summer produce from the Kitchen Gardens. Here, Joe shares what inspires his cooking and his approach to creating satisfying vegetarian food
1. Which ingredient do you find yourself returning to again and again?
The guajillo chilli. It’s sweet, fruity, and mild and adds wonderful flavour to chilli oils, soups and stews. I throw it in with braising vegetables, or meat AND it’s delicious with fish. It is easy to buy online and opens up a world of delicious flavour.
2. Who inspires you?
I get inspiration from a lot of places, not necessarily all food-based. Anyone who takes the time to teach someone with kindness holds a special place for me. Nature and the seasons also play a large part. There's something magical about using produce that is seasonally available and has a finish point. It's boring having everything available all the time. Walking in the forest is high up the list.
In terms of cooking, I lean heavily towards unfussy, uncomplicated, ingredient-led food that speaks of its components and doesn't get too bogged down in processes.
3. What techniques do you rely on most to create depth and richness without meat?
Sometimes it's about using the same ingredient in a few different ways within the same dish to bring interest and different dimensions. Going back to onions, that could mean caramelised onions at the beginning, pickled onions on top at the end, with crispy onions or onion powder stirred through yoghurt for a dressing. I'm also always looking to build umami.
4. What's the biggest misconception people still have about vegetarian food?
That it won't be fulfilling. That somehow you'll be left unsatisfied and hungry. It's a rather outdated narrative and an unfair one. As long as the food is interesting and dynamic, while containing a solid foundation, it quickly disproves that misconception. Using great produce – especially from the gardens at Thyme, I hasten to add – certainly helps.
5. What's your favourite recipe from your new book, Weeknight Vegetarian?
Hahaha, that's impossible! Ask me on a different day and I'd probably give you a different answer. I do always gravitate towards the one-pot dishes, though. The spelt stew we're serving at the event is one I've been making a lot recently as the weather has warmed up. It's filling and satisfying, packed with vegetables and flavour, while still feeling light on its feet. Perfect for the unpredictable British summertime.
Joe Woodhouse Ox Barn Restaurant Takeover
Wednesday 24th June 2026, 17:00 - 22:00
Before supper, Joe will be in conversation with food writer Molly Tait-Hyland at 5pm and will be signing copies of his book, Weeknight Vegetarian, throughout the evening.
The £70 ticket includes a four-course set menu. Restaurant bookings start from 6pm.