Today saw the soft launch of The Ox Barn at Thyme, 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 will work together to select and grow the fruits, vegetables and herbs used to create his Modern British Countryside fare. Signature dishes include: Leeks with Fried Wiltshire Truffled Egg, Roast Southrop Lamb with Braised Beans and Salsa Verde and Hazelnut Cake with Poached Pears and Cream – all sourced within just metres of the kitchens. As well as a traditional à la carte menu, the evenings will also play host to a set menu with optional wine-pairing. 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. The Ox Barn will open on Wednesday evenings for dinner from 6pm – 10.30pm and open all day Thursday to Saturday serving lunch from 12pm – 3pm and dinner from 6pm – 10.30pm. Brunch will also be served from 8am – 4pm on Sundays. The soft launch runs from 16th November - 9th December www.thyme.co.uk/dining/ox-barn
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