‘Reassuringly the gardens and grounds remain as stunning as ever for crisp winter strolls. And design lovers will purr over the magnificent Ox Barn, where there will be live jazz on the 21 and 28 December, plus a New Year’s Eve bash with a DJ and Pol Roger bar’.

We are delighted to have been featured in The Telegraph, with fabulous winter gardening tips provided by Bunny Guinness in the grounds of Thyme’s Kitchen Gardens.

We are always delighted to welcome Rose to Thyme. She is a functional medicine practitioner working with clients around the globe to enhance their wellbeing.

A simply dressed plate of seasonal leaves picked that morning is a delight to all senses, but it’s important to remember just how much work goes into producing what seems at first to be a very simple offering.

The brain and gut are intimately connected through a complex system of nerves called the autonomic nervous system, the sympathetic responsible for the ‘fight or flight’ stress response and the para sympathetic (the vagus nerve) responsible for ‘rest & digest’ calming and quietening the body. 

Although the UK fennel season ends in the early autumn, the crisp, aromatic bulbs continue to adorn the greengrocers’ shelves a little later into autumn, coming in from our own polytunnels or indeed the European mainland’s.  Fennel is one of the most versatile vegetables around.

Puntarella is a member of the chicory family and, out and out, one of my favourite things to eat.  It’s bitter, but pleasantly so, and married with an unctuous, salty anchoïade and some crusty garlicky croutons, this dish is an absolute winner.

This recipe is an ode to late autumn. The Beenleigh Blue can be replaced by another mellow crumbly blue cheese; the radicchio can be replaced by another delicious bitter leaf; the pear and walnut have to stay. They’re integral to the texture and taste of this king of salads.

To kick off the Christmas season at Thyme, Diana will be at Thyme on December 1st talking to food editor, Molly Tait-Hyland about revisiting this timeless classic, the original inspiration, the travel then and now and learnings after 2 decades of inspiring food writing.

In anticipation of November’s upcoming happenings, we caught up with Sarah to discuss her famous bulb lasagna and the methods she uses to create this marvellous springtime display.

“Each botanically-inspired bedroom has been lovingly designed by owner Caryn Hibbert, and lies scattered amidst the gardens: expect emperor-size beds and tasteful colour schemes in all of them.

“Arguably our most-loved Area of Outstanding Natural Beauty and long at the top of tourists’ must-visit lists, the allure of the Cotswolds is as strong as ever. Paula Lester meets seven people who are lucky enough to call it home, including our Founder and Creative Director of Thyme, Caryn Hibbert”.

The tomato, although appearing in savoury dishes on our plates and thought of as a vegetable, is actually a fruit: the pulp being the fruit together with the seeds, making it a berry. 

We are delighted to partner with Hadeda this festive season, with an African themed Christmas at Thyme telling the story of our 'Golden Thread' that links the wild spaces at Thyme to those of sub-Saharan Africa.

The exhibition documents Jemma’s recent trip to Kenya as an ambassador for Tusk.  The title, The Golden Thread, is inspired by Caryn Hibbert’s (founder and creative director of Thyme), observations and writing on the migratory birdlife in the Water Meadow at Thyme, which travel between sub-Sahara Africa and the meadows here at Thyme, making vital connections between continents.