Ox Barn restaurant opens at Thyme

Chef Charlie Hibbert works his culinary magic at a new Cotswolds outpost

Thyme, the “village within a village” in the Cotswolds housing a spa, pub, farm and hotel in a collection of restored historic buildings, is expanding its offering with the addition of a new restaurant. Ox Barn, opening on December 9 under the directorship of head chef Charlie Hibbert, will serve modern British cuisine using homegrown produce.

The seasonal menu at the new outpost will include starters of soused mackerel, pickles, sour cream and rye; or porchetta, artichokes and bottarga (priced from £7.50 to £10.50). Main courses will include Thyme potato pavé, pumpkin, cavolo-nero, girolles and ricotta, or roast partridge, beetroot, onion and pickled damson salad (£19 to £27.50). For dessert, hazelnut cake served with poached quince, or chocolate soufflé cake (desserts from £5 to £12) are among the sweet treats. Diners can also select a seasonal six-course set menu for bookings of nine or more guests, or request a seat at the chef’s table to watch Hibbert and his brigade in action.

The restaurant serves modern British cuisine using ingredients sourced from Thyme’s two-acre kitchen garden

The countryside surrounding Thyme’s farm

The ingredients – with a few “necessary” exceptions – will be sourced from Thyme’s two-acre kitchen garden designed in collaboration with Bunny Guinness – six-time gold winner at The RHS Chelsea Flower Show. The resident hens and ducks will provide eggs, and rare-breed sheep are reared in the grounds.

Guests can sit at the chef’s table to watch the team in action