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Charlie Hibbert, Head Chef at Thyme's Ox Barn restaurant, shares a delicious recipe that everyone will love - a grilled cheese toastie, the perfect autumn weekend lunch!
Cheese and Chard Toastie
I can’t deny it – like most people on the planet, I’m pretty much addicted to melted cheese. There’s just something about it. I use this recipe probably more often than I ought – on account of it being (a) delicious and (b) super easy. You can also whip it up when you think you’ve got nothing for supper or weekend lunch… just so long as you have Cheddar and some leafy greens in your armory. I use chard, but you could use spinach or other leafy greens you may have.
Serves 4
Ingredients
For the rarebit
350g best Cheddar cheese
1 heaped tsp English mustard powder
1 tbsp Worcestershire sauce
1 egg yolk
3 dashes of Tobasco
6 leaves of chard
8 slices of sourdough
Method
Gently pull the leaves from the stalks and wash them. Slice the stalks thinly and place them in a pan with 30ml water. Cook them over high heat with the lid on whilst roughly chopping the leaves, before adding them to the same pan. Continue to cook until all the liquid has evaporated, then set to one side and allow to cool.
Place all the ingredients for the rarebit into a food processor and blend until smooth. Spread the cheese mix onto 4 of slices of toast and cover with the chard. Top with the remaining slices of bread. Butter the outside of each side of the sandwich. Fry on each side for 3 minutes or until golden brown, then cut in half and serve.
About Thyme
Thyme includes 32 bedrooms situated in the Georgian rectory, The Lodge, The Farmhouse and the cottages around the courtyard; the Ox Barn restaurant (62 seater); Baa bar; meadow spa, orchid house, pool, botanical bothy & Bertioli beauty products; balcony room & piggery boutiques selling Bertioli silk wear, tableware & bespoke homeware; cookery school; farm, kitchen gardens, orchards & water meadows; Old Walls self-catered cottage; Tithe Barn for private events
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These room rates include breakfast.
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
Head Chef Charlie Hibbert from Thyme's Ox Barn restaurant is back bringing us more delicious recipes. This week he brings us the perfect autumnal dessert for entertaining. A guaranteed crowd-pleaser this meringue cake with poached pears and cream is the ultimate indulgence.
Growing up, Granny would always make meringue cake and crème caramel for a special Sunday lunch. Maybe it sounds extravagant to have two puddings but they were always eaten. She made this particular combination so that no bit of egg was left over. She was a stickler for not wasting anything, the egg whites are used in the meringue cake and the yolks in the crème caramel. Granny’s recipes for meringue cake and crème caramel were adapted from the original Cordon Bleu Monthly Cookery Course; my recipes are a bit different but are still essential for any special Sunday lunch.
Granny's meringue cake, poached pears & cream
Serves 4
Ingredients
4 egg whites, approximately 150g
300g caster sugar
½ tsp cider or white wine vinegar
1 level tsp cornflour
To serve
Cream, gently whipped
Poached pears, see below, cut into quarters
A handful of blanched and toasted almonds (Valencia almonds are best), chopped
Method
Preheat the oven to 100°C | 80°C fan | gas mark ¼. In a mixer, beat the egg whites in a scrupulously clean and dry bowl, until they form stiff peaks. Bit by bit, begin to slowly pour in the sugar until the mix is stiff and glossy. Then add the vinegar and the cornflour and beat it until it is incorporated (no more than 5-10 seconds). Gently spoon the mixture onto an oven-safe plate of your choice or a tray covered with a piece of baking paper and bake in the oven for an hour before taking it out of the oven and letting it cool completely. Top it with whipped cream, poached pears and almonds.
POACHED PEARS
When the pears have been eaten, don’t discard the syrup. Cook more pears in the liquid, use it as a cordial or drink with Champagne.
Serves 4
Ingredients
4 pears
1 lemon, rind peeled into strips, juice reserved
500ml of white wine
500ml water
350g caster sugar
1 vanilla pod, split, seeds scraped out
3 bay leaves
10 black peppercorns
Method
Peel the pears and add the lemon juice to prevent the pears from browning. Put all of the ingredients except for the pears into a pot. Bring to a simmer and carefully drop the pears in. Cut a round of baking paper and cover the pears so that they stay under the surface and allow them to gently soften. Don’t let the liquid boil as that will cause the pears to break apart. After about 20 minutes, test the pears with a paring knife, they should be soft to the core but holding their shape. Remove from the heat and allow to cool.
About Thyme
Thyme includes 32 bedrooms situated in the Georgian rectory, The Lodge, The Farmhouse and the cottages around the courtyard; the Ox Barn restaurant (62 seater); Baa bar; meadow spa, orchid house, pool, botanical bothy & Bertioli beauty products; balcony room & piggery boutiques selling Bertioli silk wear, tableware & bespoke homeware; cookery school; farm, kitchen gardens, orchards & water meadows; Old Walls self-catered cottage; Tithe Barn for private events
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These room rates include breakfast
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
The art of collecting antiques is a diverse one, spanning everything from film memorabilia to 18th Century mahogany furniture. The areas that often fascinate the most are those that relate to the lives of everyday people - from their cooking and eating habits to their romantic lives. Apothecaries, with their promise to heal one’s aches and pains before the dawn of modern medicine, have left behind objects that offer a unique insight into the lives of our forebears.
What is an apothecary?
What was would be a better question, as despite their best efforts to brand themselves as pharmacies, the modern-day equivalent would shrink from the association.
The word apothecary comes from apotheca - a place where wine, spices and herbs were stored - and it first came into our language in the 13th Century. Somewhat confusingly, 'apothecary' refers both to the salesperson and to their shop. For a long time, apothecaries were lumped in with grocers, spicers, and all manner of merchants. They were simply another group trying to sell their wares.
Quack medicine
Medieval medicine was based, for the most part, on the supernatural and superstitious. Apothecaries would swear that concoctions such as ‘Oil of Scorpion’ or ‘Balsam of Life’ could cure anything from boils to baldness. Their medical advice revolved around 'humoral theory' - the idea that we have four liquid humours in the body, and when these are out of balance you get disease.
‘Oil of Earthworms’ is an infamous example, promising to fix all manner of joint issues like arthritis and rickets. As the name suggests, it involved boiling earthworms in olive oil to apply to affected areas. While the oil was helpful, the role of the earthworms is dubious at best. It is perhaps not surprising then, that apothecaries were accused of 'quack medicine.' This phrase comes from the Dutch word quacksalver, meaning someone who falsely claimed medical knowledge in order to sell their wares.
Royal recognition
The lucky break for these early chemists came in 1617. That was the year ‘The Worshipful Society of Apothecaries of London’ - tricky to squeeze onto a business card - was formally incorporated by royal charter. King James I not only recognised apothecaries but separated them from grocers and gave them a level of medical credibility. This royal approval was driven partly by King James I’s fondness for his own apothecary, and he wasn’t alone - Samuel Pepys writes of loyally following the instructions of his when struck by illness.
Apothecaries didn't stop there - in 1704 the society won a lawsuit against the Royal College of Physicians in the House of Lords. The ruling declared that apothecaries could prescribe and dispense medicines - a significant turning point for the group. The Apothecaries Act of 1815 then gave the society the right to carry out examinations and grant medical licenses in England and Wales.
While it’s easy to dismiss this early medical practice as nonsense, that would be an oversimplification. The trial and error during these centuries undoubtedly paved the way for later breakthroughs. Many of those who worked in the apothecary trade were earnest in their pursuit of cures, and closely involved with botany. For example, the apothecary society founded the Chelsea Physic Garden in 1673 for the purpose of growing medicinal plants. Some of the most awe-inspiring botanicals that decorate our walls today were by eminent apothecaries - including those of Basilius Besler.
Inside the apothecary
Window shopping
Before you even set foot inside one of these establishments, a rather unique window display might have caught your eye. The ‘chemist’s carboy’ became a must-have for apothecaries in the 18th and 19th centuries.
These voluptuous glass bottles, often with elaborate cut glass stoppers, boomed in popularity alongside advances in glass production. While they were similar to the vessels you'd see inside, carboys were purely for advertising purposes. The owner would fill them with brightly coloured liquids to mimic chemical solutions and indicate their trade.
Carboys are a popular collector's item today, and they make for majestic decorative pieces. Leave them empty or fill them with corks, and keep them in the window to really pay homage to the apothecary.
Cabinet of curiosities
Once inside the apothecary, cacophonous sound would greet you. The apothecary trade revolved around grinding, pulverising and stirring to create its potions and lotions. It’s no surprise, then, that one of the objects we commonly associate with medical history is the humble pestle and mortar. Still a stalwart of today’s country kitchen, these are as decorative as they are useful.
The apothecary himself would be stood behind a counter, likely with a set of measuring scales in front of him. Indeed, scales are so synonymous with the trade that a measuring system was named after them - ‘apothecaries’ weights and measures.’ Many of these T-shaped balancing systems survive today and they bring quirky character to a kitchen.
It’s not just the tools of the trade that appeal to collectors. Unique apothecary furniture is highly desirable for injecting personality into interiors. Apothecary cabinets seem to trap the magic of the trade in their many drawers, with the remains of old labels for all things weird and wonderful. Countertops pummelled by hard work, a deep-aged patina, and a curious history - what more could you want for a soulful interior? Use these as a decorative sideboard, or make use of the drawers in a painting or textiles studio.
Cupboards, too, were essential furniture for apothecaries. Some of these charming cabinets feature remains of old paint, while others are simple brown wood. All offer a welcome alternative to fitted kitchen or pantry cabinets.
Antique apothecary bottles
Perhaps the most enduring legacy of apothecaries is the many bottles and jars that have lived to tell the tale. Glass was used for making apothecary bottles from the 1600s onwards. These range from clear glass, to humble brown, to azure blue. Apothecaries favoured coloured glass over clear to protect the contents from sunlight. They come in different shapes and sizes which can, to the discerning eye, give hints of their former purpose. For example, apothecaries used wide-necked bottles for syrups, so the stopper wouldn't stick to the viscous liquid. These are just a few examples of how yesterday's pragmatism has become today's beauty.
Collectors pore over the remains of labels, which were often a shimmering gold with black print. The idea of ornate medical bottles seems absurd today, but it indicates the pride and showmanship that accompanied this trade. These labels revealed the contents, usually in full or abbreviated Latin. A coveted example, such as ‘Oil of Earthworm’, is a momentous find for the serious collector. Apothecary travelling chests are also popular. These portable cabinets were the first aid kit of yesteryear, containing several bottles of solutions the traveller couldn't go without. They often had fine wood exteriors and plush silk or velvet interiors.
But the wonderful thing about apothecary antiques is that the mundane is often just as desirable as the historically significant. Fill a cluster of simple, aged apothecary bottles with garden flowers to bring whimsical charm to kitchen or bathroom shelves. Alternatively, go for the ‘en masse’ approach, with reams of apothecary bottles assembled on open shelving for dramatic impact.
Where did all the apothecaries go?
Apothecaries peaked in the 1700s, but soon gave way to Victorian chemists around the turn of the century. As medicine became a more serious discipline and industrial revolution transformed production, apothecaries faded into the history books. While 'Oil of Scorpion' may not be a go-to remedy in our local pharmacy - thankfully - we can still celebrate the charming relics of this bygone era.
Shop the look and browse our collection of apothecary antiques, from grand cabinets to humble jars, here.
Nestled in Thyme's 'village within a village,' you will find The Ox Barn restaurant. Under the direction of Head Chef Charlie Hibbert, Thyme curate amazing dishes inspired by their rural surroundings. As we enter a cold and dark winter, the team have provided the perfect recipe for you to cook at home and transport yourself to the Mediterranean...
Recipe for chicken, black olive and orzo
A Greek-inspired baked orzo dish, soaked in the juices of the chicken, fennel, olive and lemon. One to truly transport you to a Mediterranean island.
Serves 2
Prep & cooking time: 35 minutes
Difficulty: easy
Ingredients
2 organic chicken legs, separated into thigh and drumstick
50ml white wine
½ small red onion, diced
¼ head of fennel, sliced from root to tip
5 black olives, pitted and halved
1 bay leaf
½ lemon zest and juice
100g orzo
200ml chicken stock
1 tsp salt
½ tsp cracked black pepper
A handful of chopped parsley
Method
Preheat the oven to 180°C (normal) | 160°C (fan) | gas mark 4.
Fry the chicken pieces in an oven-proof pan over a medium heat until browned and crisp on all sides.
Remove from the pan and set to one side.
Pour in the white wine and scrub off any brown bits with a wooden spoon.
Scatter in the onion, fennel, bay, lemon and orzo in the pan and stir together.
Place the chicken back in the pan and pour over the chicken stock.
Season with salt and pepper and bake in the oven for 20 minutes, until the liquor has been absorbed by the orzo.
Put the chicken onto a plate, stir through the parsley and serve.
Wine Pairing
Andrea, who owns and leads Last Drop Wines on the King's Road in Chelsea, recommends a sustainable Pinot Noir from Cordaillat. Read her advice here.
About Thyme 
Thyme includes 32 bedrooms situated throughout the Georgian rectory, The Lodge, The Tallet and the buildings around the courtyard and gardens. Ox Barn (seats 62) offers a wonderful dining experience, with its own twist on seasonal British food.
Thyme also offers the Baa bar, meadow spa, pool, orchid house and botanical bothy. The piggery and balcony room boutiques stock Bertioli by Thyme's range of silkwear, tableware and bespoke homeware.
If that's not enough, their 'village within a village' also contains a cookery school, floristry and drawing classes, farm, kitchen gardens, orchards and water meadows. Cottages are available for private hire and you can also book the Tithe Barn for private events.
You can view our collection of Thyme recipes and our interview with Charlie Hibbert on L-Shaped.
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These are room rates include breakfast.
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
A fresh and delicious winter salad that delivers a wonderful crunch. Charlie Hibbert, the Head Chef at Thyme's Ox Barn restaurant shares a light and refreshing salad recipe perfect for dinner parties or a light lunch.
'This is an easy, fresh salad with plenty of crunch from fresh vegetables and my favourite bitter leaves, full of interest. We buy our hams from a local Cotswold company – Saltpig Curing Co – and the speck is a wonderful stalwart on the menu, amongst other fine things from them. You will need a vegetable turner or mandolin for this recipe. If you don’t have one, you can use a sharp knife, but it is harder to cut the vegetables into wafer-thin slices which fold through the salad.'
Recipe for apple, kohlrabi, speck and hazelnut salad
Serves 4
Ingredients
1 eating apple
1 kohlrabi
1 fennel bulb
8 slices of speck
60g hazelnuts
Assortment of bitter leaves, such as puntarelle, castelfranco, radicchio, tardivo etc
1 lemon
Olive oil for dressing
Sea salt flakes and freshly cracked black pepper
Method
Preheat the oven to 160°C (normal) | 140°C (fan) | gas mark 3.
Chop the hazelnuts and put them into the oven to toast for 8 minutes or until golden brown. Once done, put them to one side and allow them to cool.
Meanwhile prep and wash the leaves, allowing them to drain in a colander.
Now, peel the outer skin of the kohlrabi away. Using your vegetable turner, cut the kohlrabi and then the fennel into lovely thin strips and dink them into iced water.
Finally, halve and core the apple. Slice it into thin half-moons using a sharp knife.
Ensure all your salad ingredients are well-drained before assembly.
Place all the vegetable ingredients in a bowl and dress with lemon juice and olive oil, a good crack of pepper and salt.
Tear through the speck and scatter the nuts over the leaves then toss the salad.
Gently tumble the salad onto your waiting plates, serve and enjoy.
Wine Pairing
Andrea, who owns and leads Last Drop Wines on the King's Road in Chelsea, recommends two wines to accompany this fresh and delicious salad. Read her advice here.
About Thyme
Thyme includes 32 bedrooms situated throughout the Georgian rectory, The Lodge, The Tallet and the buildings around the courtyard and gardens. Ox Barn (seats 62) offers a wonderful dining experience, with its own twist on seasonal British food.
Thyme also offers the Baa bar, meadow spa, pool, orchid house and botanical bothy. The piggery and balcony room boutiques stock Bertioli by Thyme's range of silkwear, tableware and bespoke homeware.
If that's not enough, their 'village within a village' also contains a cookery school, floristry and drawing classes, farm, kitchen gardens, orchards and water meadows. Cottages are available for private hire and you can also book the Tithe Barn for private events.
You can view our collection of Thyme recipes and our interview with Charlie Hibbert on L-Shaped.
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These are room rates include breakfast.
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
This autumnal recipe for quince tart is a guaranteed crowd-pleaser. It comes from Charlie Hibbert, who is Head Chef at Thyme's Ox Barn restaurant. For the ultimate indulgence, he recommends serving with both cream and ice cream.
'I discovered this frangipane recipe when I was working for the wonderful Jeremy Lee at Quo Vadis. It is the best recipe and I love it, so here’s to Jeremy…
At Thyme, we actually make this dish with medlars as well, because they lend themselves brilliantly to it. However, you can find quince membrillo much more easily than medlar membrillo (we make our own), so I’ve suggested quince for this recipe.' Charlie Hibbert.
Recipe for quince tart with cream and ice cream
Prep time: 1hr30
Cooking time: 1hr30
Difficulty: medium.
Ingredients
Serves 8
For the sweet pastry
250g plain flour, sifted and extra for dusting
125g unsalted butter, cubed
50g icing sugar
1 free range egg plus 1 free range egg yolk
All ingredients should be well chilled
For the almond frangipane filling
500g unsalted butter
500g caster sugar
4 free range eggs
500g blanched almonds
120g quince membrillo (this is available at most supermarkets and online)
To serve
Double cream
Vanilla ice cream
Method
Start with the pastry. Using a food processor, blitz the flour, butter and icing sugar until it resembles breadcrumbs. Add the egg and egg yolk and blitz again until the pastry has started to come together. Dust the work surface with a light dusting of flour. Turn the pastry out onto your surface and form it into a uniform ball – do not knead the pastry, this should only take a minute or so. Rest it in the fridge for at least half an hour.
While the pastry chills, make the filling. Cream the butter and sugar well, before adding the eggs one by one, ensuring each is well incorporated before the next is added. Next, grind the nuts in a food processor until they are well chopped but not a powder - this will give the tart some texture. Add them to the butter, sugar and egg mix and mix together. Chill the filling completely.
When the pastry has chilled, roll it out onto a lightly floured surface to fit a 22cm loose bottom tart tin. Chill the pastry again for 15 minutes.
Preheat your oven to 150°C (normal) | 130°C (fan) | gas mark 2
Once the pastry has been chilled for a second time, spread a layer of quince membrillo in the base of the tart, before filling it with the almond frangipane mix. Bake for 90 minutes.
Once cooked, remove the tart from the oven and allow it to cool. Serve with cream and ice cream.
Wine Pairing
Andrea, who owns and leads Last Drop Wines on the King's Road in Chelsea, recommends two wines that she describes as 'magic in a bottle' to accompany this indulgent dessert. Read her advice here.
About Thyme
Thyme includes 32 bedrooms situated throughout the Georgian rectory, The Lodge, The Tallet and the buildings around the courtyard and gardens. Ox Barn (seats 62) offers a wonderful dining experience, with its own twist on seasonal British food.
Thyme also offers the Baa bar, meadow spa, pool, orchid house and botanical bothy. The piggery and balcony room boutiques stock Bertioli by Thyme's range of silkwear, tableware and bespoke homeware.
If that's not enough, their 'village within a village' also contains a cookery school, floristry and drawing classes, farm, kitchen gardens, orchards and water meadows. Cottages are available for private hire and you can also book the Tithe Barn for private events.
You can view our collection of Thyme recipes and our interview with Charlie Hibbert on L-Shaped.
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These are room rates include breakfast.
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
As cooler days approach, Thyme has released this hearty recipe for ribollita, a Tuscan bread soup. At this time of year, we can find ourselves with a surplus of garden or allotment produce. This dish is perfect for making use of seasonal leftovers and getting the most out of your vegetables.
Charlie Hibbert is Head Chef at Ox Barn, Thyme's restaurant. Charlie says: 'Ribollita is a famous Tuscan bread soup. You can use a variety of different vegetables that you have on hand, with the core ingredients being the beans, kale, and of course the bread. The fennel and celery give this soup its distinct depth.'
Recipe for ribollita
Serves 2 - with plenty left over for the rest of the week.
Prep and cooking time: 45 minutes.
Difficulty: easy.
Ingredients
4 tbsp olive oil, plus extra for serving
1 onion, peeled & diced
1 head of fennel, diced
4 sticks of celery, chopped
1 carrot, scrubbed & chopped
½ tsp ground fennel seed (if you don’t have ground fennel, just use a pestle and mortar with the seeds)
6 thyme sprigs, leaves picked and chopped finely
1 bunch of cavolo nero, leaves stripped
4 cloves of garlic, peeled & grated
Zest of 1 lemon
1 tin of whole tomatoes, best you can find
1 tin of cannellini beans
Pinch of chilli flakes
½ loaf of stale bread, torn into chunks
Sea salt flakes & freshly cracked black pepper
Parmesan for finishing
Method
Heat the olive oil in a pan large enough to fit everything in comfortably. Sweat the onion, celery, carrot and garlic on medium heat for 2 minutes. Next, add in the ground fennel and chopped thyme and cook until the vegetables have begun to soften (around another 10 minutes). Add in the lemon zest and stir through before adding in the tomato. Allow the tomatoes to cook and thicken for 5 minutes before adding in the cannellini beans, chilli and just enough extra water to cover. This is a thick soup so don’t drown it.
Allow everything to simmer together and get to know each other for a further 10 minutes. Finish by adding in the cavolo nero and torn bread chunks. Allow the bread to soak up moisture and the cabbage to braise for 10 more minutes. Season with plenty of salt and pepper, ladle into a bowl and grate Parmesan on top along with plenty of olive oil. This soup will keep well in the fridge for several days and improve with time, so enjoy.
Wine Pairing
Andrea, who owns and leads Last Drop Wines on the King's Road in Chelsea, recommends a wine as sustainable as it is delicious to accompany this dish. Read her advice here.
About Thyme
Thyme includes 32 bedrooms situated throughout the Georgian rectory, The Lodge, The Tallet and the buildings around the courtyard and gardens. Ox Barn (seats 62) offers a wonderful dining experience, with its own twist on seasonal British food.
Thyme also offers the Baa bar, meadow spa, pool, orchid house and botanical bothy. The piggery and balcony room boutiques stock Bertioli by Thyme's range of silkwear, tableware and bespoke homeware.
If that's not enough, their 'village within a village' also contains a cookery school, floristry and drawing classes, farm, kitchen gardens, orchards and water meadows. Cottages are available for private hire and you can also book the Tithe Barn for private events.
You can view our collection of Thyme recipes and our interview with Charlie Hibbert on L-Shaped.
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These are room rates include breakfast.
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
This bavette dish is an elegant and summery take on steak. It is just this sort of delicious and creative fare we have come to expect from Thyme, whose Ox Barn restaurant offers the ultimate culinary experience.
'Bavette has fast become my favourite steak, or – even outright – cut of beef. It’s a cut forgotten by supermarkets, but it has been making a comeback and we're seeing it more and more on menus around the country. It’s cheap and packed with flavour.
Make sure you focus on the cooking of the bavette, it should be cooked quickly, in a smoking hot pan, then allowed to rest. The key to the perfect bavette is in the resting, allow it to sit and tick itself over to medium rare.' Charlie Hibbert, Head Chef at Thyme.
Ingredients
Serves 4
For the steak
1kg bavette, whole piece
Oil for cooking
Sea salt flakes
Freshly cracked black pepper
For the vegetables
5 small red beetroot, still in their skins
2 white onions
1 head wild trevise, tardivo or radicchio, cut from the stem and washed
2 large bunches of watercress, washed
1 stick horseradish
1 bunch of parsley, chopped
Olive oil to dress
Red wine vinegar to dress
For the mustard dressing
2 tbsp caster sugar
1 tbsp cider vinegar
4 tbsp Dijon mustard
200ml double cream
Method
Preheat the oven to 200°C (normal) | 180°C (fan) | gas mark 6.
Prepare your vegetables
Remove the bavette from the fridge so that it comes up to room temperature. Place the beetroot in a pot, cover them with water, add in a couple of big pinches of salt to season them and place them on the stove over a high heat to come up to the boil. Cook the beetroot for 30 minutes or until tender to a knife’s tip. Once cooked, drain and keep to one side until you’re ready to peel. Meanwhile, cut the onions in half (skin intact) and place them in a roasting tray. Roast in the oven for 20 minutes until soft. Keep to one side once cooked.
Make the dressing
While the vegetables are cooking, make the dressing. Whisk the sugar and vinegar together in a bowl, add in the mustard and whisk it to combine with the vinegar. To finish, add in the cream, season a little with a pinch of salt, then place it in the fridge, ready for use.
Cook the bavette
Oil and season the bavette with plenty of pepper and salt. Be nice and generous, a hot peppery crust is what we are after. Place a frying pan over a medium to high heat on the stove and allow the pan to get hot. Place the steak in the pan and cook for 6-7 minutes, without turning it. When a lovely brown crust has formed, flip the steak and cook on the other side for a further 6-7 minutes.
Cooking time will vary depending on the thickness of the bavette you have bought ,so you will need to make the ultimate call on when it's ready. With bavette, the secret is all in the resting. Leave the steak in a warm place and allow it to rest for a good 10-15 minutes before you even think about slicing it.
Finishing touches
Peel and chop the beetroots into large chunks and peel away the skin from the roasted onions. Peel the outer layer of the horseradish stick and prepare to assemble the dish. Scatter the watercress and bitter leaves on a large serving plate and lightly dress with olive oil and a splash of red wine vinegar. Next scatter over some of the beetroot and a few petals of onion. Slice the bavette across the grain and place 3-5 slices depending on the size over the leaves. Scatter over the mustard dressing, a good grating of horseradish, a scattering of parsley, a final flourish of olive oil and a final pinch of salt and pepper.
About Thyme
Thyme includes 32 bedrooms situated throughout the Georgian rectory, The Lodge, The Tallet and the buildings around the courtyard and gardens. Ox Barn (seats 62) offers a wonderful dining experience, with its own twist on seasonal British food.
Thyme also offers the Baa bar, meadow spa, pool, orchid house and botanical bothy. The piggery and balcony room boutiques stock Bertioli by Thyme's range of silkwear, tableware and bespoke homeware.
If that's not enough, their 'village within a village' also contains a cookery school, floristry and drawing classes, farm, kitchen gardens, orchards and water meadows. Cottages are available for private hire and you can also book the Tithe Barn for private events.
You can view our collection of Thyme recipes and our interview with Charlie Hibbert on L-Shaped.
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These are room rates include breakfast.
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
Caryn Hibbert is the founder and creative mastermind behind Thyme, the idyllic 'village within a village' based in Southrop. She launched Bertioli by Thyme, a fabulous collection comprising silkwear, table linens and much more. The designs are inspired by Thyme's natural surroundings, with botanicals at their heart. Caryn is an expert on entertaining in style, often turning to her verdant table cloths for a starting point.
'Dining around a beautiful table, sharing delicious food and wine, is one of life's great joys. Whether it is simple or fine dining, this experience nurtures conversation and laughter and strengthens bonds with family and friends.
The fabulous thing about table linen is that it will transform a room for the transient moment of the meal. This allows you to be bold and brave with pattern and colour and to embrace the mood of the occasion, the weather, the season and of course your guests. Used outside, a great table lay sets the stage and transforms a space to become anything and anywhere you want. It can turn a simple trestle into a table fit for a king. It has been shown that food tastes better when eaten off a cloth, so there is absolutely nothing to lose. Go for it and, above all, have fun!' Caryn.
Caryn's five top tips for a successful table lay:
- A tablecloth is the foundation and starting point. Beautiful white linen is always wonderful, but pattern and colour give so much scope for the imagination. Don't worry about matching your room and focus on creating a table that wows. Bertioli by Thyme uses natural prints which bring the outside in and most have green as a foundation. Green is the dominant colour of nature and a wonderful base to complement any colour scheme.
- Decorating your table with flowers and foliage gives rhythm and height. A selection of small vases of differing size and shape is the easiest way to achieve this. Candlesticks will help to add real height without the danger of blocking the view of your guests.
- Use table mats made from natural rushes and grass. These are an investment and will help preserve your cloth from spillage, which is always a good idea!
- Invest in good cutlery and clear wine glasses that feel great in the hand. These quality pieces will make the food and wine taste better and last a lifetime. Add colour and fun with the water glasses; building a collection of coloured glasses that can be all used together or mix and matched is fun and gives a multitude of options to change the look and feel.
- If you really want to go for it, dress to match the table and dance around it with flowers in your hair. We need to have fun and blow away the cobwebs of Covid and lockdowns with a jolly good party!
Browse the Bertioli by Thyme collection in full on their website.
Discover how to bring antiques into your tablescape with our guide.
Take a look at our collection of kitchenalia and tableware.
Thyme’s Head Chef, Charlie Hibbert, has put together a bespoke seasonal menu to celebrate The Nature of Thyme, an exhibition of pressed botanicals by JamJar Flowers. We are delighted to share with you this polenta dish, which is the main course from the new menu.
Recipe for polenta with grilled courgettes, onions, herbs, leaves and their flowers
Serves 4
Ingredients
For the polenta...
600ml water
100g polenta (NB check the cooking instructions on the packet as not all polentas are born equal!)
60g Parmesan, freshly grated
Olive oil for cooking
Sea salt flakes and freshly cracked black pepper
For the courgettes and onions...
4 courgettes, sliced into 1cm rounds
4 onions (Roscoff or similar)
1 lemon, zest
½ lemon juice
Olive oil for cooking
Vegetable oil for cooking
Sea salt flakes
For the leaves and flowers...
2 bunches watercress
1 bunch mint (approx. 25g), leaves picked, stems discarded
1 bunch flat leaf parsley (approx. 25g), leaves picked, stems discarded
½ bunch of lovage (approx. 12g), leaves picked, stems discarded
1 bunch of chives + chive flowers (approx. 25g), finely chopped
15 nasturtium leaves and flowers
25ml olive oil
1 lemon, zest and juice
Plus, whichever you can find out of these edible flowers...
Calendula flowers
Marigold flowers
Cowslips
Cornflower
Viola
Allium
Borage
Method
Preheat the oven to 180°C (normal) | 160°C (fan) | gas mark 4
Step one: prepare the vegetables
Cut the onions in half from root to tip, making sure you don’t peel them. Place them on a baking tray cut side down, dress with olive oil and salt and put them into the oven for 20 minutes until caramelised and cooked through.
Place a pan over a medium heat, allowing it to get nice and hot before you start cooking. Dress the courgettes in a good drizzle of vegetable oil, ensuring they’re completely coated. Fry them in batches, ensuring they cook in one even layer. Once browned on each side, set them aside in a tray and dress in the olive oil, lemon zest and half of the lemon juice.
Step two: make your polenta
Bring the water to the boil with a good glug of olive oil, salt and pepper. Gently pour the polenta in a stream into the water, whilst constantly whisking. As the polenta begins to thicken, turn the temperature right down and whisk periodically to prevent it from catching on the bottom. Allow it to cook for 5-20 minutes (consult your packet - the cooking time will depend on the quality of the polenta that you have bought and whether or not it is 'quick cook').
Add more water or polenta as needed to get to the correct consistency. It should be almost porridge-like, holding its shape without being stiff and rigid. Stir through the Parmesan at the end and take it off the heat.
Step three: finishing touches
Make the salad by putting the watercress, herbs and flowers in a bowl. Dress the salad in olive oil and lemon and gently toss.
Take a large spoonful of polenta and put it in the middle of each plate. Scatter over the courgettes and two onion halves, before tumbling the herb salad over the top.
Wine Pairing
Andrea, who owns and leads Last Drop Wines on the King's Road in Chelsea, recommends a sophisticated French white to accompany this dish. Read her advice here.
About Thyme
Thyme includes 32 bedrooms situated throughout the Georgian rectory, The Lodge, The Tallet and the buildings around the courtyard and gardens. Ox Barn (seats 62) offers a wonderful dining experience, with its own twist on seasonal British food.
Thyme also offers the Baa bar, meadow spa, pool, orchid house and botanical bothy. The piggery and balcony room boutiques stock Bertioli by Thyme's range of silkwear, tableware and bespoke homeware.
If that's not enough, their 'village within a village' also contains a cookery school, floristry and drawing classes, farm, kitchen gardens, orchards and water meadows. Cottages are available for private hire and you can also book the Tithe Barn for private events.
You can view our collection of Thyme recipes and our interview with Charlie Hibbert on L-Shaped.
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These are room rates include breakfast.
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
This week, Thyme has provided us with a tasty and healthy sea bream recipe. It uses the age-old technique 'en papillote' which has a wonderful history behind it. This is a great easy option if you're having guests over for a summery lunch or dinner. You can sample Thyme's delicious food at their restaurant, Ox Barn.
En papillote...
The culinary history
En papillote, meaning 'in parchment', is a cooking technique where the food is enclosed in paper or foil and then cooked in the oven. This technique steams the fish while enveloping it in flavour and juices. The method has been used across the world throughout history from the Far East to Europe. But it was in New Orleans where a certain French immigrant, Antoine Alciatore, developed a dish called 'pompano Montgolfier.' The dish was named after the Montgolfier brothers who were aviation pioneers and invented the first hot air balloons. Antoine's son Jules coined the phrase 'pompano en papillote' because the steam puffing up the parchment is reminiscent of a hot air balloon.
Movie recommendation!
Antoine's establishment features twice in Oliver Stone's 1991 film JFK, with a cameo from the restaurant's very own Maitre d'!
Recipe: sea bream en papillote
Serves 2
Prep & cooking time: 30 minutes
Difficulty: easy
Ingredients
2 fillets of sea bream
1 head of fennel
1 lemon zest and juice
A pinch of chilli flakes
2 tbsp butter
160ml dry white wine
8 pink fir potatoes
Salsa verde
Large handful of parsley, chopped
4 anchovies, chopped
2 tbsp capers, chopped
2 small cloves garlic, peeled and grated
Olive oil to cover
Salt & pepper
Method
Place the potatoes into cold, salted water and bring to the boil. Cook them for 15 minutes or until they are cooked through. Drain and peel when they are cool enough and keep to one side. Slice the fennel into thin strips and blanch in boiling water for 4 to 5 minutes, then drain and set to one side.
Preheat the oven to 200°C (normal) | 180°C (fan) | gas mark 6
Tear off two squares of tinfoil and lay them flat on your worktop; they need to be large enough to encompass each fillet of fish. Next, tear off a couple of slightly smaller squares of baking parchment and lay them on top of each piece of tin foil. Place the fish fillets onto the parchment squares and season with salt and pepper. Divide the fennel, lemon, chilli and butter between the two. Next, fold up the sides of the foil to form a bag and leave a little spout to pour in the wine. Pour in the wine through the spout in each parcel. Place into a preheated oven and cook for 15 minutes.
Make the salsa verde by combining all the ingredients and covering with olive oil. Dress the potatoes with the salsa and serve alongside the steamed fish.
About Thyme
Thyme includes 32 bedrooms situated throughout the Georgian rectory, The Lodge, The Tallet and the buildings around the courtyard and gardens. Ox Barn (seats 62) offers a wonderful dining experience, with its own twist on seasonal British food.
Thyme also offers the Baa bar, meadow spa, pool, orchid house and botanical bothy. The piggery and balcony room boutiques stock Bertioli by Thyme's range of silkwear, tableware and bespoke homeware.
If that's not enough, their 'village within a village' also contains a cookery school, floristry and drawing classes, farm, kitchen gardens, orchards and water meadows. Cottages are available for private hire and you can also book the Tithe Barn for private events.
You can view our collection of Thyme recipes and our interview with Charlie Hibbert on L-Shaped.
Thyme’s room rates currently start at £335 (midweek) / £395 (Fri, Sat) per night. These are room rates include breakfast.
Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3PW
www.thyme.co.uk | 01367 850 174 | reception@thyme.co.uk
"You create an interior as an expression of joy, then when you are in need of joy you can immerse yourself in the interior to lift you back up." Tim Butcher and Lizzie Deshayes of Fromental have been creating bespoke wallcoverings for 16 years. We chatted to the inspiring duo ahead of the launch of their new sister company, Studio by Fromental.
Q: You can find Fromental wallcoverings in some very cool locations. What project are you proudest of?
Custom Bucolic wall-covering by Fromental in The Goring Hotel
I think it's got to be the lobby of The Goring Hotel. It was such a personal piece. The Goring has a wonderful balance of classicism and eccentricity and we hope we managed to capture that in the design. The wallcovering shows an Arcadian landscape peopled with walruses, banqueting pigs and other hidden creatures.
Q: It looks like you have been busy over lockdown. Tell us about the launch of your new brand Studio by Fromental and how it came about.
A: We believe that walls are surfaces for decoration and self-expression — art needn’t be framed. That being said, we understand that commissioning a truly bespoke wallcovering can be daunting, so wanted to use our skills and knowledge of the craft to create wallpapers that have a similar bold beauty but are easier to purchase and use.
Our intention for the new diffusion line is to empower more people to be brave with their walls and express themselves creatively.
Every element of a Fromental project is bespoke, whereas Studio designs are supplied as ‘ready to hang’ sets of four panels. Each design is based on an original, hand-painted artwork which is then hand-finished to order. This method honours Fromental’s craft and finesse and works beautifully with the papers and textured grounds we print on.
Q: Studio contains nine new designs, with 38 possible colourways, Where do you get the inspiration from?
A: As designers, we take our inspiration from all around us. We visit galleries and exhibitions and we have a deep love of the history of the decorative arts. This continual research into pattern and process informs all of our creations.
The debut collection for the brand is called 1st Edition. Each design within the collection has its own individual style - its own story to tell. We drew inspiration from a breadth of art forms, so two threads run through the collection. One is our ongoing exploration of stylised floral motifs, with a strong influence from Asian arts and culture. Another is experimenting with abstract architectural forms and texture.
Some examples to illustrate this:
‘Flock’ is a bold scale scene of cranes dancing across the room. Designed by Emma, this pattern is a modern take on the Rinpa School style.
Inspired by the leather inlaid bookbinding of Georges Cretté in the 1930s, Andrew composed the powerful architectural piece that is 'Deco Arches'. This arresting pattern recalls the era's modernist style, fine craftsmanship and use of rich materials.
'Edo Springs' is a painterly mix of delightful shades, which ensure that this abstract floral pattern is both balanced and bold. The design itself is a contemporary rendition of a classic Japanese screen with trailing flowers climbing the walls.
Q: Do you have a personal favourite in the new collection?
A: It is always difficult to choose a favourite, and this often changes over time depending on the spaces used and the architectural surroundings, but if we must -
Tim - 'Bamboo Lights.' There is an inherent challenge in designing something abstract and minimal because there is a deceptive simplicity to it which can easily slip into something very pedestrian. Andrew, who designed Bamboo Lights, has managed to create a design that is simple yet versatile, abstract but still has character, graphic but with a real sense of movement and flow. Our US team seem to particularly love it!
Bamboo Lights, Studio by Fromental
Lizzie - 'Coquilles.' I love the simplicity and elegance of this design. The shape and texture bring to mind wonderful Deco era tiles. Scale and proportions really attract me in wallpapers, and Coquilles is skilfully designed to balance both perfectly.
Coquilles in the Lettered Olive colourway, Studio by Fromental
Q: How was Fromental born?
A: We launched Fromental in 2005 with the simple aim to make the world’s most beautiful wallcoverings. Our more audacious aim was to create the defining decorative arts of our time. Lizzie was and is an accomplished craftsman and she had developed a series of designs that offered a 21st Century slant to traditional scenic papers. I had been working with classical chinoiserie papers for several years and was working closely with artists in China. We established our own studio and Fromental began.
Our artists are trained in the traditional skills and styles of Chinese painting, paper-craft and embroidery. We were the first to introduce traditional embroidery into wallcoverings, fusing two ancient crafts for a new medium. Over the years we have worked to move beyond the forms of traditional figurative styles to create more conceptual designs.
One of our most satisfying collaborations was with Lalique. The Hirondelles pattern incorporates iconic crystals into the painted and embroidered silk. The three-dimensional embellishments and the prismatic play of light are unique in the history of wall surfaces.
Untitled 1 in the colourway Sachs, Fromental
Q: How do you see your brand evolving, both now and in the future?
A: We have never considered ourselves followers of trends or followed traditional launch cycles. Our philosophy has always been to launch a design when we feel it is relevant. We are restless and simply want to continue our exploration of materials, techniques and patterns to always produce something new and surprising.
We work very closely with the designers who use our wallcoverings and this establishes a creative relationship. This has naturally lead to collaborations. We love the creative energy generated by these projects, where both parties learn from each other. So, we definitely envisage more of those.
One of our most satisfying collaborations was with Lalique. The Hirondelles pattern incorporates iconic crystals into the painted and embroidered silk. The three-dimensional embellishments and prismatic play of light are unique in the history of wall surfaces. To be able to work closely with such a decorative design icon was incredibly inspiring. It was fascinating to learn more about René Lalique the man, and to work side by side with the generations of craftsmen behind their production. It was clear that René Lalique combined art and industry through relentless creativity – that was a real inspiration for what we want to achieve through Fromental.
Q: Your designs are bold and vivacious. Why are colour and texture important in an interior?
A: At best an interior is an expression of our own unique personality. To me, colour, texture and pattern are the languages of that expression. Combing these elements can create further resonance and energy between the elements. This can amplify and add nuance to the language. When you create an interior that expresses this personality and mood, it becomes a great gift that reflects back this mood when you need it. You create an interior as an expression of joy, then when you are in need of joy you can immerse yourself in the interior to lift you back up.
New trends emerge as a reaction to the oversaturation that went before. So, after any period of beige minimalism, people are keen to explore pattern and colour and wallpaper is a great way of doing that.
Hand-embroidering Clef des Champs, Fromental
Q: Each bespoke Fromental design is handmade at great lengths. Why are these long and laborious processes worthwhile?
A: Our clients are looking to create unique interiors. Not only do we want to produce something you won't see anywhere else, but also something with a very personal story. Working with these hand-made processes means that we are free from the usual constraints of production and this enables such a bespoke design service.
We have become known for our elaborate and hand-embroidered designs. Our artists spend up to 600 hours elegantly painting and stitching individual panels. I really do believe that when you have an item that has so much personal focus and attention, so much application of skill, the material is imbued with the quality of the craftsmanship in a way that is palpable. There are no shortcuts to achieving this.
Q: Wallcoverings were a staple of the 18th Century and were once considered 'out of fashion.' What do you think is driving their renewed popularity?
A: In our more recent history wallpapers did become unfashionable for a short time in the 90s, but these trends are cyclical. New trends emerge as a reaction to the oversaturation that went before. So, after any period of beige minimalism, people are keen to explore pattern and colour and wallpaper is a great way of doing that. Maybe starting with one wall but as people have become more confident, wallpaper has gone from strength to strength.
It is always important to remember that no ‘trend’ is ever all-encompassing. Designers with bold visions were using maximalist patterns during any period where the ‘norm’ was minimal.
The fact is that wallpapers are the perfect medium to put your own personal stamp into your interiors. There are few ways of creating such a strong statement in any interior than with the use of a strong wallpaper.
Marta Sala's apartment featuring Raineri in the colourway Pavone, Fromental
Q: Some of your most beautiful wallpapers are in the chinoiserie style, which we often see in our furniture and decorative antiques. How can chinoiserie work in today's homes?
A: Chinoiserie – that wonderful hybrid of European and Far East design – transcends fashion. It brings exoticism, colour, pattern and movement to a room of any size or style of architecture, which is why it has never been out of style. The themes found within chinoiserie designs, such as panoramic garden landscapes, ornate florals and delicately drawn birds, harness the restorative power of nature. These themes resonate strongly today with our sense of wellbeing.
Chinoiserie wallpapers are often used on all four walls, which creates that wonderful immersive feeling. It is also a versatile canvas – you can add contrasting elements for an ultra-modern interior or complementary furniture and accessories for a more classic look.
Q: What is your favourite room in the home? Why?
A: Tim - my favourite room is one I do not have. But I think imaginary rooms are important. In Bleak House Mr Jarndyce introduces his ‘Growlery’; “When I am out of humour, I come and Growl here… When I am deceived or disappointed, and the wind is easterly, I take refuge here”. I shall have my own Growlery one day and I know exactly how I shall decorate it.
Lizzie - The studio. In the words of Virginia Wolf, it is a room of one's own.
When selecting colour and pattern you need to make choices that are bolder than you may immediately feel comfortable with so that you are not underwhelmed by the result.
Clef du Champs, Fromental
Q: We're all feeling very familiar with our own homes after the last year. How can people escape a design rut?
A: In our experience, the familiarity of their four walls has inspired people to change their décor. In the last year, we have had time to focus on that in a way that is seldom possible.
Events and venues we would normally frequent for our cultural fixes and inspiration have been closed. However, in this void, the design community has stepped up with talks programmes and virtual presentations. So, in fact, the interested consumer has had more inspiration at their fingertips.
Of course, book your tickets once the galleries, museums and exhibitions re-open. We know we will be!
Q: Your designs are wonderfully decorative - would you say you both have a maximalist approach to interiors?
A: We do love the more is more approach to decorating! We feel that, when selecting colour and pattern, you need to make choices that are bolder than you may immediately feel comfortable with so that you are not underwhelmed by the result. However, we would not describe our own homes as maximalist. Yes, every surface is filled with textures and pattern but we have created a space which is not overly layered. There is a richness to the result but I would say it is somehow more naturalistic. Even the patterns have a quality akin to organic materials rather than bold graphics.
Q: We have loved working with Fromental in the past. If you could pair one piece from our website with one of your new designs, what would they be?
A: A few choices!
I love smokework and think this cabinet would be beautiful with Coquilles in Lettered olive.
https://www.lorfordsantiques.com/american-18th-century-painted-chest-on-stand-cb0910096
This fabulous Scandinavian cupboard with Edo Springs in Celadon rose. This definitely appeals to the maximalist in me …!
https://www.lorfordsantiques.com/scandinavian-cupboard-bk2510801
We also love this Amalfi headboard by Lorfords Contemporary with our Rocaille design in col Belvedere.
https://www.lorfordsantiques.com/the-amalfi-studded#
Read all of our Q&As on L-Shaped.