The Sunday Times Best Hotel Spa: ‘Meadow Spa is a boutique spa, it doesn’t have all the facilities that tick the boxes of traditional spa hotels, but the experience is truly unique and wonderful’.

The launch of our Botanical Breathing Bothy this year has set the offering in Meadow Spa apart.

Tatler Magazine - The Great British Retreats

“Folded into quaint little Southrop, The Thyme estate is owned and inhabited by the Hibbert family who have, since 2002, quietly developed thier own ‘alternative village’ in this charming corner of the Cotswolds.”

-Tatler November Issue 2022

CREA Magazine - Japan

Country Life: Cotswold Water Meadows

‘You realise how important areas such as this are to conservation and begin to understand how connected every- thing is. We’re not an isolated little spot here, of orchids (marsh, common spotted, pyrami- dal, twayblade and bee orchids), and then meadowsweet, vetch, vetchling, plantain...we’re part of something much bigger.’

-Caryn Hibbert Country Life September Issue 2022

“In the last of our series on the kitchen garden at Thyme in Southrop, head gardener Victoria Bowsher harvests and stores winter squash and considers hardy brassicas and green manures”

Words by Vivienne Hambly, photographs by Sussie Bell

“Summer is fading into autumn, but a golden, late-season sun is still bringing crops to fruition at Thyme in Southrop, with apples and root vegetables at their finest, and the final waves of courgettes, tomatoes, sweetcorn and beans ready to harvest”

Words by Vivienne Hambly, photographs by Sussie Bell

We are delighted to be welcoming Hugh Fearnley-Whittingstall to Thyme in November, to host a panel discussion exploring the importance of soil health and its vital role in our ecosystem, while discussing what we need to do in order to secure its future. Hugh will be joined by The Land Gardeners, chef Lulu Cox and artist Nancy Cadogan to hear about their acclaimed new book, Soil to Table, exploring the link between the health of our soils and what we eat.

Here, we sit down with Hugh to hear about his new book, River Cottage Good Comforts, and learn a little more about his thoughts on current food issues and the importance of education in guiding people to healthier eating.

“Historic water meadows are sites of ecological diversity and essential parts of rural green corridors. Zena Alkayat meets Caryn Hibbert, the founder of Cotswolds hotel Thyme, who sees the value in conserving a third of her land purely for nature”

Words by Zena Alkayat, photographs by Kim Lightbody

“July brings with it a sense of lazy abundance, with wave after effortless wave of crops and blooms. At Thyme in Southrop, flowers are cut for guest rooms, potatoes are ready to harvest and head gardener Victoria Bowsher makes some last-minute sowings”

Words by Vivienne Hambly, photographs by Sussie Bell

For two decades, since the publication of her first book, ‘The Cutting Garden’, Sarah has led the way in introducing a new kind of productive gardening. Her aim, to create intense colour and beauty combined with a practical and easy to achieve approach. Her love of gardening extends to all areas, from growing cut flowers and delicious vegetables from seed, to designing gardens packed full of incredible colour and scent every season.

Few animals have such a strong link with the water meadows at Thyme as the Barn Owl. Present all year around but only fleetingly seen or heard at dawn and dusk when they’re travelling to and from their roosting spots inside tree trunk hollows or the artificial nest boxes provided for them. It has been an unalloyed privilege to spend time in the meadows over the last few years and to regularly see the owls hunting over the rough grassland, quartering up and down the lengths of the fields, hovering momentarily with their head turned towards the earth, before dropping silently onto their unsuspecting prey.

“After the intense energy of June and July, the kitchen garden at Thyme at Southrop, Gloucestershire, is settling into a more relaxed pace.”

Words by Vivienne Hambly, photographs by Sussie Bell

Ox Country - Inspired by Natured Bounty

“Whilst they certainly celebrate summers abundance, they are guaranteed to add a little wit and beauty to your dining area throughout the year.”

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..”