The Ox Barn restaurant will sit alongside The Meadow spa; the Swan village pub; The Baa bar and sitting room; and the Tithe Barn private event space.
The 56-cover Ox Barn will be headed up by chef Charlie Hibbert, who takes his experience from The Craggy Range restaurant and winery in New Zealand; and Quo Vadis in the UK.
Hibbert will serve a farm-to-table menu of British dishes made using the produce from Thyme’s land. Dishes will include the likes of leeks with fried Wiltshire truffled egg; roast lamb with braised beans and salsa verde; and hazelnut cake with poached pears and cream.
“I grew up amongst a family of hosts, entertainers and cooks and it is incredible to see how food can shape an atmosphere and mood,” says Charlie Hibbert, whose family have owned the land occupied by Thyme since 2002.
“I am so excited by the opportunity to return to my home and to cook traditional and delicious recipes from our gardens and farm. As a family we have a genuine love of the land and I hope that our guests will experience a real connection to the Thyme estate and the seasons through our carefully curated menus.
Décor will be inspired by the site’s former iteration as a nineteenth-century oxen house, and it is the final barn to be renovated in the fifteen-year-long project, led by creative director Caryn Hibbert. Bespoke tableware has been created for the restaurant by designer John Julian, and furniture is made from marble and scrubbed elm wood.
Reservations for Thyme will open from Friday 16th November.