Several weeks ago I booked the only available table at the Ox Barn, the latest restaurant to open at the privately owned Thyme, Southrop. Ox Barn was launched about two years ago with Charlie Hibbert as Head Chef. It is very much a family business with his mother, Caryn, as founder and Creative Director on the entire estate and her daughter, Millie, who also works for the business co-coordinating various projects. Left to Right- Mike Little, Charlie Hibbert & Emma Shwarz I visited Thyme for an early dinner reservation at 6pm on the same night as the re-launch of the hotel since Covid-19. As you can imagine everyone was busy, however, on request we were able to have a tour by Steve, their Head Gardener, who toured us around the estate’s market garden which helps supplement the ingredients for Ox Barn and the estate’s other venues. The restaurant is, as the name suggests- in a converted barn. The ceiling reveals the exposed wooden rafters with an opposing modern