This October, cook, writer, and MasterChef winner Thomasina Miers OBE joins Chef Director of the Ox Barn Charlie Hibbert for a vibrant, Mexican-inspired restaurant takeover at Thyme.
In 2024 Thomasina went back to live in Mexico with her family, thirty years after her first visit, to introduce them the country she loves and to work in some kitchens.
Following the 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. From courgettes and tomatoes to sesame and pumpkin seeds, plentiful herbs, chillies and chocolate, the book is brimming with delicious things to eat.
At this very special takeover, Thomasina, Charlie and the Ox Barn team will cook a selection of Thomasina’s favourite recipes from the book. Thomasina will also be signing copies of Mexican Table, which can be pre-ordered when booking your table or purchased on the night.
The £70 ticket includes a four course set menu. Bookings start from 5.30pm.
Bookings are rolling in and most timeslots are fully booked, if you are hoping to join us at a different time to the slots showing on OpenTable, please join our waitlist via the button below.
Thyme will offer a 20% discount on room bookings following the event, quoting MIERS20.
please note: Dietaries will be catered for if specified on booking. Tickets not booked together will not be seated together.
Thomasina Miers
Thomasina Miers by Matt Russell
Cook, writer and winner of MasterChef, Thomasina Miers, has made cheese in Ireland, cheffed in Michelin-starred kitchens and, having travelled to Mexico in 1994, went to live there to research the cuisine.
In 2007 she co-founded Wahaca and in 2017 she helped set up Chefs in Schools. She was awarded an OBE in 2019 for her services to the food industry. Tommi has a regular column in Guardian Feast and has written eight cookbooks.
Her ninth book, Mexican Table, is a collection of vibrant, vegetable-forward recipes featuring the 12 everyday ingredients she uses time and again in her cooking.
Charlie Hibbert
Charlie Hibbert grew up in a family of people who love to cook and entertain. The kitchen quickly became his favourite place to be, and he started working at the Swan at Southrop when he was 13-years-old as a kitchen porter.
Charlie went on to train at Ballymaloe Cookery School in Ireland, before honing his skills under the guidance of renowned chef Jeremy Lee MBE at Quo Vadis in London. His mother, Caryn Hibbert, founded Thyme in 2007 and in 2018, Charlie returned to the Cotswolds to open the Ox Barn - to wide acclaim. He later took over the kitchen operations of the Swan also. His recipes have since been featured in publications including The Sunday Times, The Telegraph, and House & Garden.
Mexican Table by Thomasina Miers
Thomasina Miers has been celebrating the flavours, culture and ingredients of Mexico since she first visited, over 30 years ago. In Mexican Table, she chronicles the food she has cooked, encapsulates her learnings, and explores how the food has evolved and modernised over time, while in the process paying her respects to the country, its people and food.
From Tamarind and Chipotle Huevos Rancheros, Roast Chicken Stuffed with Tomato Rice, Grilled Leeks and White Beans with Guajillo Gremolata Crumb and Courgette Soda Bread with Pickled Chilli Butter, the book is packed full of stand-out Mexican flavours, simplified and honed for the home cook. Mexican Table will delight the reader with Tommi’s iconic cocktails and her delicious puddings, including her Blood Orange Mezcal Spritz and Tahini, Pecan and Brown Sugar Cinnamon Buns.
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