“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

“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

“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..”

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.”

"Sweetly scented roses, clouds of nepeta and clipped yew, at first glance the Ox Barn Yard garden at Thyme appears typical of so many in the Cotswolds. Yet closer examination reveals something far more interesting." 

Words and photos by Mandy Bradshaw

“I’m the very first guest whisked off to the bothy to experience its founding signature treatment. Inside, it’s reminiscent of a Roman bath or even a luxury hammam - all warm stone opening onto a tiled courtyard with a trickling fountain and an outdoor fireplace .” - By Rose Van Cutsem for Tatler Magazine

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.

“Spring Blossom lights up the pathways, gardens and orchards at Thyme in Southrop, promising an abundant harvest of fruits as the season matures ”

Words by Vivienne Hambly, photographs by Sussie Bell

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

“As the season gathers pace, Victoria bowser and her team are hard at work in the kitchen garden at Thyme, sowing and planting to meet the chef’s needs- including some of their more unusual requests.”

Words by Vivienne Hambly, photographs by Sussie Bell

At Thyme, a country-house hotel in Gloucestershire, guests can stroll in the gardens then learn to paint the plants that grow there.

Words by Rebecca Rose