The Ox Barn

Rooted in a passion for the local land, food and entertaining, our carefully curated menus tell a story of the farm and seasons. Under the direction of Charlie Hibbert, the chefs and gardeners at Thyme work together to select and grow the fruits, vegetables and herbs used to create his modern British countryside fare. The nineteenth-century Ox Barn was formerly home to the oxen that once ploughed our fields. State-of-the-art agricultural architecture in its time, Caryn Hibbert worked meticulously to preserve the extensive beams, soaring arches and original Cotswold stone rubble walls. Now, it's a contemporary restaurant with a spectacular bar and a seven-and-a-half metre Charvet open kitchen.