ThymeEST. 2019
The Thyme founders at work in the kitchen
Since 2019

Slow food,
quick to feel like home.

Thyme began as a single long table in a borrowed kitchen, a standing invitation for the neighbourhood to sit down together.

We still cook that way: whatever the growers bring that morning becomes the evening, and the evening belongs to whoever booked it. Nothing on the menu is fixed but the intent, and no table is ever rushed.

– the Thyme family
01
Seasonal

The menu turns over with whatever's harvested that week. Nothing is fixed but the intent.

02
Local

Growers, bakers and fishers all working within forty miles of the front door.

03
Unhurried

One seating at a time. A booked table is yours for the whole evening, never rushed.