A reintroduction to the Ox Barn restaurant at Thyme.
The nineteenth-century Ox Barn was formerly home to the oxen that once ploughed our fields.
State-of-the-art agricultural architecture in its time, Caryn Hibbert worked meticulously to preserve the extensive beams, soaring arches and original Cotswold stone rubble walls.
Now, it’s a contemporary restaurant which has stayed true to its agricultural roots. Using picked-that-day produce to deliver food which is all about the best ingredients, cooked simply. The menus change in line with the gardener’s harvests and our partners seasonality.
To reserve your table, visit the link in our bio.
#OxBarn #Restaurant #Cotswolds
Dish of the day: A delicate risotto layered with garden-grown lovage, peas and aromatic fennel.
Now available on our lunch menu.
To reserve your table, visit the link in our bio.
#Lovage #OxBarn #Restaurant #Cotswolds
This July, Dermot Sugrue joins us in the Ox Barn for a special Wine Supper Club, showcasing his celebrated wines from Sugrue South Downs and other exceptional vineyard sites.
Known for crafting some of England’s finest sparkling wines - including award-winning cuvées recognised by the International Wine & Spirit Competition and the Decanter World Wine Awards - Dermot and his team focus on small-production wines that express the unique character of each vineyard they work with.
Expect a relaxed yet unforgettable evening of exceptional food, outstanding wine, and lively conversation in the Ox Barn.
To book your ticket, visit the link in our bio.
#WineSupperClub #OxBarn #Restaurant #Cotswolds
Introducing Pitray, now served at Ox Barn by the glass and bottle🍷
From the limestone slopes of Castillon Côtes de Bordeaux, Château de Pitray has remained in the same family for over 600 years and 25 generations - making it the oldest family-owned château in Bordeaux. Neighbouring Saint-Émilion and sharing its celebrated terroir, Pitray produces elegant wines: generous in fruit, finely structured, and unmistakably refined.
A hidden corner of Bordeaux, well worth discovering.
#Pitray #OxBarn #Restuarant #Cotswolds
Quelle soirée! 🇫🇷
Yesterday, we welcomed chef and restaurateur Henry Harris for our latest Ox Barn takeover, celebrating his new book, ‘The Racine Effect’.
Alongside Charlie and the Ox Barn team, Henry served a set menu featuring many of his most-loved dishes: a trio of amuse-bouches to start, asperges à la polonaise, a comforting assiette du bouchon, and a decadent Mont Blanc to finish.
Many thanks to @pol_roger for sponsoring the evening with their delicious Brut Réserve.
Our upcoming restaurant takeovers are now available to book via the link in our bio:
Joe Woodhouse - 24th June
Honey & Co. - 8th July
#HenryHarris #OxBarn #Restaurant #Cotswolds
The Ox Barn in April, captured on 35mm film by Thomas, our restaurant manager.
To reserve a table, visit the link in our bio.
#35mm #OxBarn #Restaurant #Cotswolds
Dish of the day: Ganeh, the Ox Barn’s Junior Sous, presents our homemade pappardelle with nettle, pine nuts, and Graceburn.
Pappardelle derives from the Tuscan verb ”pappare”, meaning “to gobble up.”
This dish has been made using nettles (Urtica dioica) that have been foraged on our farm.
Graceburn is a soft cow’s milk cheese made in Kent, steeped in oils infused with Mediterranean aromatics.
Now on our lunch spring set menu.
To reserve your table, visit the link in our bio.
#Nettle #OxBarn #Restaurant #Cotswolds
Our dish of the day: Garden radishes with butter and salt
A dish shaped by the season, featuring two radish varieties - French Breakfast and Cherry Bell.
Reserve your table via the link in our bio.
#OxBarn #Restaurant #Cotswolds
A moment with Charlie Hibbert, Chef Patron of the Ox Barn at @thyme.england .
To reserve your table, visit the link in our bio.
#OxBarn #Restaurant #Cotswolds
Loads of leaves 🥬
Early this morning, we watched as our head gardener, Daryll, and his trusted sidekick, Kaman, harvested in the morning mist, while a barn owl quietly hunted over the meadowlands.
Harvesting is a serious business, carried out with diligence and care - almost a ritual - as individual leaves are carefully selected and cut before being sent up to the chefs in the Ox Barn kitchens.
As spring gets into full swing, the cold-tolerant leaves that have served us so well over the winter remain beautiful, but will be finishing as April draws to a close. They will soon be replaced by tomatoes and other crops, which are currently still small seedlings in the greenhouses.
This morning we harvested:
Rocket, Mustard Frills, Mizuna, Escarole, Flat-Leaf Parsley, Chervil, Swiss Chard, Cherry Bell Radishes and French Breakfast Radishes and Spring greens.
#OxBarn #KitchenGarden #Cotswolds
April signals the quiet awakening of the kitchen garden.
As the days grow longer and warmth returns to the soil, our gardeners are busy harvesting a vibrant array of produce, freshly picked for our lunch and à la carte menus.
Harvested this morning:
Mustard Frills, Mizuna, Golden Streaks, Chervil, Whole Lettuce, Winter Purslane, Land Cress, Cime di Rapa, Rocket, Cherry Bell radishes, French Breakfast radishes, Flat-leaf parsley, Escarole, Swiss Chard.
To book your table, visit the link in our bio.
#OxBarn #Restaurant #Cotswolds
