Country Tails

June 3, 2016

THYME’S A TALE OF TWO FARMS

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.

                                                  Menu

                 Begin with kitchen garden radish & herbed ricotta

                  Williams GB Gin & tonic, fresh ginger and lemon

                                                To Start

    Chase Vodka cured Salmon, pickled cucumber and horseradish cream

                        Short wet Chase Smoked Vodka Martini

                                                For Main

 Thyme Estate pork belly, asparagus, peas, almonds & Salsa Verde, Jersey                                            Royal potatoes and mint

                                     Williams Elegant Gin Fizz

                                              For Pudding

            Pine nut meringue, Chase elderflower liqueur cream & rhubarb

  Great Chase (Chase Vodka, Chase Elderflower Liqueur, Lemon and Soda)

                                               To Finish

                         Organic Cotswold brie, Medlar membrillo

                           Chase Marmalade Vodka, served neat

Next
Article
Previous
Article