Brussels Sprouts and Hazelnuts with Brown Butter
A crunchy, nutty and flavourful transformation of a roast staple.

Whole Roast Goose
Everyone has their own idea of how to treat a bird, but we feel we have it pretty well down.

Chicory, Salsify and Anchovy Gratin
A simple winter gratin, this is a delicious accompaniment to any dinner on a cold night.

Join Arthur and James for a festive shopping evening, where you can peruse antiques, candles, cards, dried hydrangea heads, Bridgwater pottery and a dazzling array of glass tableware!

My ambition to create a breathing balm has been long held and was founded in the knowledge that slow, deep breathing can be an extremely powerful tool for life with remarkable and profound effects on our wellbeing.

London and Wiltshire based art dealer Domenica Marland has curated the art on the walls in The Swan. She is passionate in advocating young and up-and-coming artists, all of whose works are all available to buy from our Art Menu.

British potter Richard Pomeroy has been an artist for most of his life, painting in oil on canvas. He came to pottery recently, in 2015. All of the pieces are hand-built in his studio in Bruton, Somerset, using porcelain clay. We are delighted to welcome, in partnership with the Lyndsey Ingram Gallery, an exhibition of ceramics by Richard Pomeroy.

ISHKAR is delighted to be returning to the stunning grounds of Asthall Manor for another edition of its Conscious Christmas Market.

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

Pumpkins are the classic winter ingredient. Seen on menus across the country, the are fabulous in soups, simply roasted atop polenta, or pickled and served with cheeses, pates and rillettes. We have so many come out of the garden, from butternut and onion squash, to the big blue skinned crown princes. They store well through the winter and we put them to good use throughout the colder months.

As we move into wintery times, roasted pumpkin with soft and creamy burrata is always a popular little dish, using up the last of our soft herbs in the garden in a delicious nutty pesto to round everything off.

Menswear brand Kestin is a firm favourite in our boutique. Here we catch up with Kestin, whose vision is “to produce product that stands the test of time and tells a story, weaving in references from my Scottish heritage and making them relevant for today.”