Need to know
13, including three Cottage Suites and two stand-alone cottages.
11am, but flexible, subject to availability. Earliest check-in: 4pm.
Double rooms from $265.02 (£217), excluding tax at 20 per cent.
Rates include a hearty Continental breakfast (home-made granola, sourdough and preserves, seasonal compote and fresh fruit) and two hot dishes (locally cured ham or fish, coop-fresh eggs and garden-harvested veggies).
Celeb gardener Bunny Guinness’s Olive Garden is a lovely lounging spot too.
For 10 days after the first Monday of the year.
At the hotel
Cookery school, farm, petanque pitch, gardens, free WiFi throughout. In rooms: TV and DVD player, free bottled water, Nespresso coffee machine, kettle and a selection of teas, Miller Harris bath products. The Dairy suite, and Tallet and Old Walls cottages have a wood-burning stove.
Our favourite rooms
Set under beamed eaves, Nepeta is decorated in an earthy palette; it's dotted with antiques from Tetbury, but in such a way that it feels like you could be settled in amid your own collection. In the ensuite, you can play chess in the bath tub, and the shower's skylight lets you stargaze while you scrub. The Cottage Suite Doubles have charming traditional trappings – beamed ceilings, stylish chintzes and cuttings from Thyme’s flower garden – and mod comforts. Pick the Dairy suite to get cosy by a log-burner. If you desire rustic seclusion, check in to Tallet, a pretty stone cottage with a log burner to warm winter nights and an alfresco dining area for sunny afternoons.
Wellies and a casual ensemble for rambles through the farm. Clear a little space in your suitcase for Thyme’s generous home-made treats, including little bottles of elderflower cordial or jars of jam.
Masseurs, nail techs and hairdressers can be summoned to your suite with 48 hours’ notice.
Over-12s only in the hotel; they'll need a separate room too. Younger children can only stay in Old Walls cottage. The Swan has a special 'cygnets' menu and staff will warm baby food. Babysitting (£8–10 an hour, plus a £7–12 booking fee) is available.
With few exceptions, everything on your plate is grown or farmed on site. Thyme has a two-acre kitchen garden for herbs and vegetables; eggs come from the resident hens, quail and geese, and lambs and pigs are reared in the grounds. The hotel recycles and composts waste, heating comes from a wood-pellet-fuelled boiler or a ground-source heat pump (in the Tithe Barn and cookery school).