It's time for apples, plums and pumpkins. There's crumble for pudding (and leftovers for breakfast). Blue tits hang off the sunflowers, eating the seeds. We pick the dead flower heads, threading the stems through the wire fence, a final feast for the birds.

At Thyme

We took time to make Thyme, and in doing so have evolved into a destination which embodies slowness, harmony, and the beauty of the natural world.

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.

A firm favourite during the summer months, this recipe is a quick and flavourful way to transform all those peaches into a fresh and vibrant pudding. One for the last dregs of summer sun in September, for entertaining or dining al fresco.

September is a time of change in the meadows as the floriferous canvas evolves into a habitat for barn owls and other birds, as well as autumnal wildflower species.

Flower Pressing with JamJar Flowers

A special exhibition of pressed botanicals will be hosted at Thyme, during Wild Meadow season, by JamJar Flowers. Founder, Melissa Richardson, shares her wisdom on the do’s and don’ts of wildflower picking

In celebration of Bertioli’s new Greek Collection, Charlie has devised a recipe that marries olives and almonds in a mediterranean-inspired, simple to make orange cake. One that tastes even better while wearing a Bertioli x Flora Sardalos dress and atop an olive printed table linen!

Bertioli x Flora Sardalos Exclusive Collection
Encapsulating Bertioli’s Patterns of Nature in Greece’s olives, almonds and wild iris, on the fabulous, voluminous dresses of Flora Sardalos

Black birds hop between blackcurrant bushes, stealing fruit we haven't been quick enough to pick; lettuces - almost alarmingly - seem to double in size overnight; runner beans race up poles.

Fresh and vibrant, this delectable recipe is the centrepiece of our summer lunch menu, celebrating the edible flowers and herbs growing in abundance in our gardens this summer.

From hand painted tablecloths to freshly picked flowers, we share our top tips on creating a tablescape as pretty as a meadow this season.

English Sparkling Winemaking with Nyetimber

The quintessentially British brand shares our ethos for conservation and appreciation for the land. Winemaker, Brad Greatrix, spills the grapes on the art of English sparkling winemaking.

The time for al fresco lunches has arrived. Our Thyme tart recipe is sustaining and seriously flavourful; a welcome pick-me-up after a sunny walk through the wild meadows.

The Wonderment of Wildflowers

In one square meter of wild flower meadow the diversity of plants which in turn support the wildlife is astonishing, meadowlands being arguably Britain’s most biodiverse habitat.

Co-founder of JamJar Flowers, Melissa Richardson, shares her wisdom on the do’s and don’ts of wildflower picking.