“At 'The Swan at Southrop’, Thyme’s village pub, it’s all about friendly service, a relaxed environment, and a selection of delicious seasonal dishes that communicate generosity of spirit and celebrate the bounty of the land. The starting point for our menus is the seasonal produce grown in the kitchen garden and farm at Thyme: fruit, vegetables, herbs, hen and duck eggs, lamb, hogget, and mutton from our sheep, and honey from our bees. We have an ongoing dialogue with all our suppliers to improve the sustainable nature of our relationships. Thyme is committed to the people who work for us; their development is prioritized within a nurturing environment with leadership, inclusivity, transparency, integrity, stewardship, and continuous improvement at its heart.”

Rack of Cotswold lamb with spinach and braised beans; whole mackerel “the Flemish way” with a kitchen garden salad; and chicken, bacon, and wild garlic pie with potatoes and greens.

It isn’t just that so much comes from Thyme’s own farm garden, it is that that garden is one of no-dig beds and sustainable composting. They also have a rigorous reuse and recycle policy and all staff are working towards “no waste kitchens”. Their bottled water is Belu, produced with the lowest possible carbon footprint and all profits used to combat water poverty. And they are committed to green technologies, with ground-source heat pumps and biomass boilers as well as sophisticated ventilation and heat recovery systems. AND it’s in the Cotswolds – we love the Cotswolds!