Located in the Thyme hotel, the converted barn building complements Ox Barn’s farm-to-fork philosophy perfectly. I love that many ingredients are sourced from the kitchen garden here, or the local estate. 

Children aged over 12 are welcome to dine here, so it’s a great way to introduce youngsters to the importance of food provenance.

As well as flavour, of course. The menu is brief but offers sufficient choice, from baked chickpeas to sea bream or sirloin.