Thyme
What began as a return to the countryside became the foundation for one of the Cotswolds’ most thoughtful destinations. In this conversation, Caryn Hibbert, founder of Thyme, reflects on her journey from medicine to hospitality, the evolving vision behind the estate, and how nature, design, and wellbeing continue to shape everything she creates.
I grew up in the Staffordshire countryside but my career as an obstetrician and gynaecologist took me to London. Practicing at Queen Charlotte’s Hospital as well as raising our three young children, my heart never wavered from my countryside upbringing. In 2001, after some years of fundraising for women’s health charities, we moved to Southrop Manor to bring our family up out of the city. The house was surrounded by dilapidated farm buildings and my father and I took on the project to breathe new life into these old working buildings, reconnecting them with the land. My journey into hospitality started there!
You've made a remarkable shift from medicine to hospitality and design. What inspired that transition, and what was the driving force behind your decision?
My mother instilled a love of nature and appreciation for design, and I have always loved cooking and entertaining — Thyme has been a very organic, gradual evolution into what it is today. We first opened as a cookery school 20 years ago.
“From the start I was passionate about the ‘field to fork’ ethos and promoting that way of living.”
When you first arrived in the Cotswolds, what was your initial vision for the space?
Thyme was initially founded as a cookery school, with a love of the land at its heart but over the next 15 years, Thyme evolved into the destination that it is today. And while we have changed,
“our ethos of slowing down and reconnecting with nature remains firmly.”
My ambition was to breathe new life into the newly acquired historic buildings, preserving their huge internal spaces, and reconnecting them with the land and farm in respect of their agricultural heritage. In close collaboration with my father, Michael Bertioli who was an entrepreneur and scientist, we slowly began to restore the buildings, starting with the Tithe Barn which soon became Thyme’s founding ingredient: the cookery school.
What was the most unexpected challenge you faced and how did you overcome it?
Thyme’s evolution has been very organic and we have learnt a lot along the way. We started with the farm buildings in a state of total disrepair but even the use we originally allocated to them has evolved. Restoring historic buildings is challenging as there is a direct conflict between the strict laws in place to preserve their fabric and the new requirements of modern buildings. We overcame this largely by taking our time and not rushing the restoration, respecting the beauty of the buildings and letting the project naturally evolve.
How does the environment and natural landscape of Southrop influence your approach?
My main draw to the estate was the water meadow which makes up a third of the estate and this is where I walk every morning.
“Preserving and learning from this wild space is central to Thyme and inspires many of our decisions.”
The Bertioli signature scent, Water Meadow, is derived from the wild water mint that grows here, and many of my designs for the Bertioli prints are taking from or inspired by the water meadow — it’s very close to my heart.
Do you find that your approach to hospitality and design is informed by your understanding of well-being and health?
My medical background is certainly something that has heavily influenced the development of our Beauty brand. I called the initial cookery school Thyme as it is a culinary and medicinal herb but also it’s a pun on taking a little time — taking a deep breath, slowing down and reconnecting to nature. Our approach to our guest’s experience is consistently informed by our respect and understanding of the positive benefits that a close connection with nature has on our wellbeing.
“Guests are subtly encouraged throughout their stay to engage with the natural surroundings.”
Whether it’s through the produce from our vegetable gardens which influence the menus, guided walks through the water meadows or through the Bertioli products in their room. The Bertioli beauty products have all been inspired by the medicinal benefits of the river mint found in the water meadows and have been designed to encourage the positive benefits of breath, scent and nature. This ritual informed the Botanical Bothy, a concept space and treatment which I designed to instil a restorative calm within body and mind.
How do you balance the many different aspects of Thyme?
Thyme is an extension of our home and that familial feel informs our style of service.
“We want guests to feel at home and at complete ease.”
Our passion for the land, food and entertaining creates a thoughtful place for guests, with love and attention lavished on every detail.
What inspired you to launch the Bertioli lifestyle brand?
The Bertioli brand has always been a very natural extension of Thyme inspired by my love of both art and science. The Bertioli beauty and bathing products evolved through my experiences as doctor having worked as an obstetrician and gynecologist in London.
“I have always been a great believer in the importance of breathwork.”
And, I was thrilled to be able to harness this by developing these products that inspired a link to nature and help people to understand the very real power of breath and scent to positively affect the wellbeing of both our body and mind.
Also, I have always loved painting and the Bertioli patterns that have been developed into our interiors collection are all based on my hand painted designs inspired by the natural habitats here at Thyme — Woodland, Water Meadows, Kitchen and Flower Gardens.
How is sustainability incorporated into the overall fabric of Thyme?
Running our business with a strong ethical conscience and environmental awareness is something that has always been in the forefront of our mind.
“Green credentials are fuelLing a new narrative in hospitality.”
Generating questions that Thyme is able to answer with a confidence that comes from years of running the business.
Sustainable supply chains, ethical production, the environmental impact of consumables, ‘fast fashion’ and packaging issues all affect the development of both Thyme and Bertioli.
Thyme is committed to supporting small artisanal producers and local suppliers, relationships that are characterised by honesty and fairness. In so doing there is an amplification of the sustainable messaging at the heart of Thyme bringing benefits to both parties.
What are some of the most memorable moments you’ve seen during events or workshops at Thyme?
I always love observing our wonderful Instinctive Cook workshops which involve a walk down to the productive gardens and then a cookery course inspired by whatever produce is in season. It is always so inspiring to see the different recipes always developed according to what is in season and readily available.
How do you approach the culinary side of Thyme?
I am very lucky to work alongside my eldest son Charlie Hibbert who is Chef Director of both the Ox Barn and The Swan pub. Charlie trained at Ballymaloe under Darina Allen and perfected his craft under the watchful eye of renowned chef Jeremy Lee at Quo Vadis in London.
© Photos By Freddie Ellams
how do you personally recharge and stay connected to the heart of what you’ve created?
I am a passionate nature lover and feel so lucky to live in such a spectacular area of outstanding beauty. I love to have an early morning walk around the estate and allow myself time to marvel at the spectacular birdlife and everchanging seasons.
Looking ahead, what new projects or developments at Thyme are you particularly excited about?
There are constantly exciting plans evolving, which is luck because as a family we love to be busy! Bertioli continues to evolve and we are very excited to be entering into the world of interiors and beauty. Meanwhile life at Thyme never stands still — it has been a joy to recently redecorate several of our rooms with the different Bertioli patterns and we have also just finished a re-design of Fifi’s — our guest lounge. I am very excited about the launch of our new Woodland scent in the near future and
“there are also plans for a book…we certainly won’t be taking any time off!”
© Photos By Sussie Bell