Ox Barn at Thyme

Ingredients from its farmland take prime position on the menus of this cavernous Cotswold restaurant – and head chef Charlie Hibbert does some wonderful things with them. The 19th-century former oxen house of luxury estate Thyme is now a 56-seater restaurant, aptly named Ox Barn. Part of a huge redevelopment of the Thyme estate, this is a worth-the-trip-from-London newcomer which gives the village of Southrop a serious destination restaurant from a team with impressive credentials.

Hibbert, who cut his teeth in London kitchens including Quo Vadis, expertly heads up the (open) kitchen which turns out farm-based and plant-inspired dishes that showcase his ‘love of the land’ and are visually as scenic as the restaurant’s surrounding countryside. As would be expected, menus change with what’s in season on the farm, but lunch and dinner dishes can include the likes of braised leeks with truffled egg (already a firm favourite), brill with oyster and salsify sauce and hazelnut cake with poached quince and cream.

On our visit, we dined at the group-friendly Chef’s Table, which lends itself more to family-style sharing dishes. We started with a satisfyingly rustic snack of ricotta and pickled pumpkin crostini before diving into inventive and large sharing salads, the yakon (a pear-like, South American root vegetable), Stichelton, hazelnuts and quince being particularly memorable. Supple roast hogget with braised beans and salsa verde was simple and earthy, while dessert beautifully championed the abundance of crab apples on the estate in an indulgent yet delicately constructed tart.

The team keep service both formal yet familial, reflective of the estate’s hospitality style (it’s owned by Hibbert’s mother Caryn who also designs the pretty, hand-drawn menus). This also gives the cavernous space, which features a vaulted ceiling adorned with 65ft Canadian oak beams, a cosier atmosphere than you’d expect. Once dinner is over, head to the Baa bar next door – inventive cocktails are inspired by the herbs, fruit and vegetables outside.

Ox Barn, Thyme, is a contemporary British restaurant serving a selection of locally sourced, seasonal dishes. It is located on the beautiful Southrop Manor Estate, Gloucestershire. Just off Lechlade Road, you will drive through the fields of the farm as you approach the restaurant.

Each dish has been carefully designed under the direction of Charlie Hibbert, who has worked closely with the chefs and gardeners on the Thyme estate to ensure the kitchen has the fruits, vegetables and herbs required to craft the perfect seasonal menu. Ingredients are often picked and cooked on the same day, meaning the menu is open to change depending on the gardener's harvest.

Enjoying beautiful countryside views, Ox Barn is a light and airy venue. The restaurant enjoys traditional wooden furnishing and simple style with a contemporary twist. This comfortable and inviting space is open for breakfast (residents-only), lunch and dinner. There is also a pretty outside area which is perfect for dining in the warmer months.

Dishes are designed to be cooked simply, to showcase the quality and freshness of the ingredients. A sample of the menu may include starters such as fresh asparagus served with a butter sauce, and clams served with pancetta and sourdough. Main dishes may include lemon sole served with capers and brown butter, and a delicious sounding roast pork served with mashed potato and a crackling crumb.

Those with a sweet tooth can enjoy one of the desserts on offer that day, made using fresh seasonal ingredients wherever possible.

Children over 12 are welcome to visit Ox Barn for breakfast and dinner. Families are welcome at lunch time, however in order to enjoy this grown-up destination, children are asked to remain seated for the meal.

Depending on availability of ingredients from the farm and kitchen garden, you will find the menu at Ox Barn regularly changes to reflect the seasons.