Using hydro-distillation of leaves, fruits, flowers and other freshly harvested plant materials from the farm and gardens we create wonderfully fragrant pure botanical extracts that make the most beautiful cocktails.

Quince is a fragrant autumnal treat, and features centre stage on our December menus

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..”

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.”

From Country Life magazine, a delicious dessert with a Mediterranean twist, Charlie's upside-down cake uses olive oil and orange in place of the pineapple you remember from childhood.

A collection of Easter Sunday recipes by Cher Director Charlie Hibbert published in The Sunday Times.

Blanche Vaughn joins the family for a traditional Christmas lunch.

Choosing an ethical coffee brand

Direct-trade is fairer than fair trade. There’s a real myth around fair trade where it isn’t actually as fair as you would first think. Quality is often compromised with fair trade whereas direct-trade links are more ethical and sustainable for both the farmer and the roaster.