Ox Barn at Thyme, Nr, Southrop, Lechlade GL7 3PW

01367 850174


The Ox Barn is a 56-seater destination restaurant under the direction of Head Chef, Charlie Hibbert. Rooted in a passion for the local land, food and entertaining, the carefully curated menus are farm-based and plant-inspired. His team and the 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 former oxen house is the newest addition to the family of meticulously restored farm buildings. A state-of-the-art piece of agricultural architecture at its conception, Caryn Hibbert worked meticulously to preserve the soaring archways and original Cotswold stone rubble walls, to now house a modern, dining destination – including a contemporary bar and seven and a half metre Charvet open kitchen – to allow for an authentic, heritage-rich dining experience, enabled by today’s best culinary technologies.

Our farm
Located on the water meadows of the River Leach, Thyme’s farmland on the Southrop Manor Estate is the perfect place for vegetable growing. Wellbeing & sustainability drives this evolving project with careful soil preparation & composting. Productive all year round with poly tunnels to extend the seasons, we grow a wide variety of heritage & heirloom varietals. The fields are home to rare-breed Welsh Black Mountain Sheep & our honey bees’ flight path is our wild flower meadows. We have a practical approach to farming utilising modern farming methods to ensure we have high productivity from our land, whilst safeguarding its future.

Since Thyme launched in 2009 an ethos of sustainability has underpinned every aspect of the business, we have for the past three years maintained the highest rating of 3 stars with The Sustainable Restaurant Association. Members of The Slow Food Movement; supporters of Free Range Dairy’s Pasture Promise campaign. We were one of the first restaurants in the UK to replace plastic straws with compostable wheat straws & have removed all single-use plastics. Thyme has a rigorous composting, reuse & recycle policy in place; all staff are working to achieve ‘no-waste kitchens’, with plate-waste sent for anaerobic digestion where it is converted into fertiliser. We have chosen suppliers who are like-minded in their approach to the environment. We are of course not perfect, but we continually strive to improve our practices.

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