The story of Thyme’s development which started in 2009 with their award-winning cookery school, with its program of classes, talks and demonstrations, is one of growth and sustainability, continuing to learn and work with guests to ensure memorable food experiences centred around our footprint in the local and global landscape.
On Saturday, James hosted an evening with friend and Chef Charlie Hibbert, founding family and newest member of the Thyme culinary team at the renowned Thyme’s Table.
The evening consisted of showcasing the best ingredients from the Thyme estate and kitchen garden as well as spirits grown, mashed, fermented and distilled on our family farm in Herefordshire.
Begin with kitchen garden radish & herbed ricotta
Williams GB Gin & tonic, fresh ginger and lemon
Chase Vodka cured Salmon, pickled cucumber and horseradish cream
Short wet Chase Smoked Vodka Martini
Thyme Estate pork belly, asparagus, peas, almonds & Salsa Verde, Jersey Royal potatoes and mint
Williams Elegant Gin Fizz
Pine nut meringue, Chase elderflower liqueur cream & rhubarb
Great Chase (Chase Vodka, Chase Elderflower Liqueur, Lemon and Soda)
Organic Cotswold brie, Medlar membrillo
Chase Marmalade Vodka, served neat