“July brings with it a sense of lazy abundance, with wave after effortless wave of crops and blooms. At Thyme in Southrop, flowers are cut for guest rooms, potatoes are ready to harvest and head gardener Victoria Bowsher makes some last-minute sowings”

Words by Vivienne Hambly, photographs by Sussie Bell

We are delighted to launch a capsule collaboration with Andión using our botanically inspired prints on their beautifully made, hand-smocked blouses.

Andión is a mother-daughter atelier working from the beautiful hills of Galicia in northeastern Spain. Each of their pieces are lovingly crafted in a small workshop surrounded by cornfields, eucalyptus, and oak trees. Always handmade and always inspired by their Galician roots.

For two decades, since the publication of her first book, ‘The Cutting Garden’, Sarah has led the way in introducing a new kind of productive gardening. Her aim, to create intense colour and beauty combined with a practical and easy to achieve approach. Her love of gardening extends to all areas, from growing cut flowers and delicious vegetables from seed, to designing gardens packed full of incredible colour and scent every season.

Few animals have such a strong link with the water meadows at Thyme as the Barn Owl. Present all year around but only fleetingly seen or heard at dawn and dusk when they’re travelling to and from their roosting spots inside tree trunk hollows or the artificial nest boxes provided for them. It has been an unalloyed privilege to spend time in the meadows over the last few years and to regularly see the owls hunting over the rough grassland, quartering up and down the lengths of the fields, hovering momentarily with their head turned towards the earth, before dropping silently onto their unsuspecting prey.

“After the intense energy of June and July, the kitchen garden at Thyme at Southrop, Gloucestershire, is settling into a more relaxed pace.”

Words by Vivienne Hambly, photographs by Sussie Bell

Ox Country - Inspired by Natured Bounty

“Whilst they certainly celebrate summers abundance, they are guaranteed to add a little wit and beauty to your dining area throughout the year.”

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..”

Taking its name from the Latin term, meaning 'let flourish', Floreat is the creation of Anne-Marie Hurst, a qualified medical herbalist. Inspired from the reasoning behind the desire for a glass of wine, Floreat is the perfect drink to enjoy during a spa experience.

The month of July brings with it colour, sunshine and gloriously long, golden days. We are also feeling the heat and with temperatures soaring making work in the garden challenging, early morning starts are the order of the day. There is something very special about the first few hours of the day.

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.”

This week we speak to author, speaker and teacher of transformational energy techniques, Poppy Delbridge, ‘the UK’s leading tapper’ (Evening Standard) who in our next Wellness Wednesday will be taking you through a bespoke guided tapping journey to create a powerful state of wellbeing, self-belief and possibility.

A round up of press from June 2022