We Take Thyme, Naturally
BERTIOLI | AT THYME
The name, Thyme, derives from the versatile herb which grows in abundance in the gardens and is a staple in many of our dishes. It also signifies the premise of our family story, experience and vision: time. We took time to make Thyme, and in doing so have evolved into a destination which embodies slowness, harmony, and the beauty of the natural world.
It was on a wander through the gardens nearly twenty years ago, observing the rhythmic sway of newly bloomed flowers, the rustle of hedgerows and gentle hoot of owls, that the vision for Thyme was born. A desire to cultivate the colours, patterns and flavours of nature while opening a window to all its glory.
The restoration has been slow and considered. What is now the Ox Barn restaurant, Tithe Barn, Boutique and Cookery School were once dilapidated farm buildings. Thyme has evolved organically with an understanding that conservation is about sustainability - bridging the gap between preserving the heritage and instilling the benefits of modern technology, with the installation of ground source heat pumps, bore holes and wood chip boilers. All buildings and bedrooms occupy preexisting barns, farmhouses and cottages, honouring the vision to restore, preserve and harmoniously exist with the natural surroundings.
Meanwhile, in the kitchens, the menus are dictated by the day’s produce and in celebration of slow food (3 stars with The Sustainable Restaurant Association & Members of The Slow Food Movement). The chefs transform freshly picked tomatoes, marrows, pumpkins into honest, nourishing fare. The herb beds are carefully burrowed and aromatic sage, rosemary and lovage grace the dish with flavour, while apples, ripe from the orchards, are stewed and dusted with crumble. Vegetables like kohlrabi, yacón, bitter leaves and fennel play as important a role as peas, leeks and onions proving there is no limit to the innovation of locally grown, farm-to-fork food. Many summer seasonal produce appears in winter dishes, having been preserved, pickled or candied. And it doesn’t stop at the food, our cocktails are infused with fresh botanicals, like our signature Take Thyme cocktail flavoured with lemon thyme.
Every room, including the bedrooms, are lavished with freshly cut flowers. The cutting garden is a melting pot of colours and scents evoking a smile of awe to every passer-by. We use only British grown cut flowers, decorating with seasonal blooms throughout the year, alongside well-tended ferns and potted plants. Inside the bedrooms is a beautiful bouquet, while turning outside through every window, a more wild green landscape of roaming sheep and cedar trees.
Exploration and observation is imbued in every moment. A morning ramble through the misty meadows, listening to the chitchat of the birds in the tree canopies or the small creatures among the grasses, followed by a swim in the River Leach. The bikes are there to be ridden through the rolling country hills to neighbouring Cotswold villages, pausing for a bite or pint in a local rambling pub. A restorative massage in the spa followed by a swim in the spring-water pool - lounge with a book from the curated collection in the bedroom, including tales of nomads, naturalists and conservation. For us, this is what slow travel should be.
Thyme embodies a love of the land, food and entertaining. Simple pleasures which have been enjoyed for many centuries, without the necessity or complexity of modern day inventions. The endeavour was, and continues to be, to create a place which exists harmoniously with its natural surroundings. The lifestyle at Thyme is an experience of reconnection, and an observance of the belief that by nurturing nature we can nurture ourselves.