This February, Thuy Diem Pham, acclaimed Vietnamese chef and author, joins Charlie Hibbert, Chef Director of the Ox Barn, for our first restaurant takeover of 2026.
Thuy is widely recognised as one of the UK’s leading voices on Vietnamese cuisine and has written several books on the subject. Thuy and Charlie will be preparing a four-course menu with dishes from Thuy’s repertoire, including recipes from her new book, One Pan Vietnam.
Before the supper, Thuy will be in conversation with food writer Molly Tait-Hyland, speaking about her experiences and sharing her tips for cooking brilliant Vietnamese food. Thuy will be signing copies of One Pan Vietnam on the night. The book can be pre-ordered when you reserve your table or purchased during the event. Tickets for the talk are available to purchase at this point, too.
Talk timings:
4:45pm: Guest Arrival
5pm: talk begins
6pm: Talk Finishes
Ox Barn Restaurant Takeover timings:
tables are available from 6pm
join us for a drink beforehand, please arrive 30 minutes ahead of your table
If you are joining us for the talk, we would recommend booking your table between 6.15pm and 7pm
Ticket Prices:
£70 ticket includes a four course set menu
Add a Preorder book for £20
Attend the talk at 5pm for £20 (arrival drink included)
please note: Dietaries will be catered for if specified on booking. Tickets not booked together will not be seated together.
Thyme will offer a 20% discount on room bookings following the event, quoting THUY20.
Thuy Diem Pham
Chef Thuy Diem Pham is a bestselling author and the architect behind London’s much acclaimed and multi-award winning restaurant, The Little Viet Kitchen. Recognised as the UK’s leading authority on Vietnamese cuisine, Thuy shares her passion through food writing and as a chef partner, consulting many prominent restaurants nationwide. In addition, Thuy proudly represents Rangemaster, Kamado Joe, and Gozney as a brand ambassador, also serving as a judge for some of the most esteemed culinary awards and prestigious book prizes in the industry.
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.
One Pan Vietnam by Thuy Diem Pham
Simple and flavoursome one-pan recipes celebrating Vietnamese food. Discover just how easy it is to create Vietnamese flavours without the fuss in Thuy Diem Pham's latest book, One Pan Vietnam.
Packed with simple, mouth-watering recipes, One Pan Vietnam offers everything from aromatic noodle soups and zesty salads to heart-warming broths and stews.
Using Thuy’s tips and techniques, you can make fresh and wonderfully flavoursome Vietnamese-style meals at home, with remarkably minimal mess. With the right ingredients and a little know-how, these recipes come together in no time and, even better, in just one pan!
THUY will be signing copies of her book on the night.
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