The Thyme Larder

We work with small family farms, artisans and craftspeople to source our fresh, seasonal, often locally distinctive and traditional produce.

Our aim at Thyme is to provide our course participants with some ruling principles when it comes to sourcing ingredients.    The school’s location in the rural Cotswolds is essential to its existence and an important part of its story, as it enables our chefs and class participants to work with fresh, seasonal and often locally distinct and traditional produce from small family farms and artisans. An abundance of wild food can be found growing on and surrounding the estate, including wild garlic, elderflower, watercress and mushrooms.    We have therefore created the Thyme Larder.  Literally the school’s pantry, all our chefs are encouraged to source the ingredients for their class from local suppliers, foragers and producers for use in their recipes.  They are all given a listing on what is available, which provides information on the provenance of the ingredients as well as information on where they can be bought direct from producers and local suppliers, in support of Thyme’s local, largely rural community and economy. Everyone attending a class will also be given the list, to encourage them to buy their produce on an ongoing basis in a similar fashion, wherever they live.