In 2002, the restoration of Thyme began. Caryn Hibbert and her father, Michael Bertioli, shared a vision: to create something enduring and true to its surroundings with minimal impact on the planet. 

Across the estate, this philosophy takes shape in many ways – through our biomass heating system, water sourced from our own springs, and our nose-to-tail approach in the kitchen. We grow much of our own produce, and work with like-minded suppliers who share our values. Each initiative, whether visible or quietly at work behind the scenes, contributes to this vision.

Our aim is simple: to create a place that nurtures the environment, supports our community, and inspires others to live more thoughtfully.