The Ox Barn restaurant is part of Thyme's idyllic 'village within a village.' Under the direction of Head Chef Charlie Hibbert, they curate amazing dishes inspired by their rural surroundings. This week, the team shares a tagliatelle recipe that is elevated by a few special ingredients.

Behind this week's tagliatelle recipe

'Graceburn is a British feta-style cheese which is kept in oil as opposed to brine and spiked with peppercorns, bay, thyme and more. It's unctuous and creamy. It’s a staple in my kitchen and I always pull a jar off the shelves whenever I see it. You are welcome to use dried pasta for ease if you need to, and the pesto keeps well in the fridge with a splash of oil protecting it from the air. If making fresh, it’s best if you have a pasta-making machine.' Charlie Hibbert.

Serves 2 


200g tagliatelle (we make our own at Thyme, but I’d recommend De Cecco fettuccine or tagliatelline)

For the cavolo nero pesto 

1 large bunch of cavolo nero, leaves stripped from the stem (keep the stems for roasting or soup at a later date)

3 tbsp capers

250ml olive oil, plus a little extra for serving

100g Parmesan, freshly grated, plus a little extra for serving

Sea salt flakes & freshly cracked black pepper

1 jar of Graceburn

150g walnuts


For the pesto, place a large pot of water on to boil. Blanch the cavolo nero leaves in the boiling water for 3 minutes, before draining and rinsing under cold water.  Once chilled, squeeze as much excess liquid out of the leaves as possible and roughly chop them. Place all the ingredients for the pesto except the Parmesan into a blender and blitz together. Decant the pesto into a bowl, stir through the Parmesan, and season.

Chop the walnuts and put them into a frying pan on low heat, and toast for 10 minutes-shaking them frequently so that they don’t burn. Leave to one side until you’re ready to serve.

Place a pan of water over high heat and bring to the boil. Drop the pasta in and follow the instructions on the package for cooking times. Once cooked, drain off the pasta and stir through the pesto. Add in the Graceburn and the walnuts, dress with a little extra olive oil and Parmesan and serve.

The idyllic landscape at Thyme, Southrop

About Thyme

Thyme offers everything you could wish for from a break in the Cotswolds. Their accommodation offers 31 bedrooms within the Georgian Rectory, The Lodge, The Farmhouse and a range of cottages. The Ox Barn restaurant is an attraction in itself, seating 62 guests at full capacity. Thyme has its own bar, meadow spa, pool and various boutiques selling Bertioli by Thyme.

Click here to read our Q&A with Thyme's Head Chef, Charlie Hibbert. View all recipes here.

Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW | 01367 850 174 |