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Thyme

• 01254 871025
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‘Best Restaurant in Lancashire’ Comes to Oswaldtwistle
A Lancashire restaurant which has built a dedicated following and won an array of awards is going to be, subject to planning permission, at the hub of Oswaldtwistle Mill’s £3 million food-hall development.  ‘Finding the right restaurant business to reflect our ambitions in the Northern Ingredient Food Hall has been a long-term challenge,’ comments Boyd Hargreaves, director of Oswaldtwistle Mills.  ‘Not only do they need to be able to produce wonderful food, they have to be passionate about Lancashire produce and fit well with our already established food specialists.  We were looking for something a bit special...we think we’ve found it with Thyme.’ 

‘Thyme’ started in Longridge six years ago and in that short time has not only opened a second site, but also won ‘Best Newcomer’, as voted by Lancashire Life, ‘Best Restaurant in Lancashire’ as chosen by the Hi-Life Dining Club (beating Healy’s at Barton Grange, Burlingtons, The Villa and Lorenzo’s in Freckleton) - and is listed in the top 1000 restaurants – in Europe – in the renowned Egon Ronay Guide. 

About Thyme

Operations director, Wayne Keough, with an unusual background as both chef and in building construction, met his business partner and renowned creative chef, Alex Coward in the kitchens of Foxfield in Whalley.  Alex was Wayne’s supervisor while he trained and it wasn’t long before they discovered a shared passion for food and an ambition to run their own place.  That was twelve years ago.  Since then, they have built a strong team, including Wayne’s wife Alison, the financial director.  They have an enviably low staff turnover and strive to make working at Thyme  fun for everyone.  ‘It was always my quest to run my own restaurant, and when a building became available at Longridge, it was too good an opportunity to miss,’ remembers Wayne. 

He describes Thymes’ style as ‘Modern English Traditional with a twist.’  90% of his ingredients are sourced locally.  ‘Lancashire is great for food,’ he says,’ Our County landscape from the coast to the countryside provides fine quality ingredients – from black pudding, to game and cheese - there’s no need to go elsewhere.’ 

It’s this ethos which makes his restaurant such a good fit with the Northern Ingredient Food Hall at Oswaldwistle Mills.  ‘People are starting to realise that supermarket shopping isn’t always the best.  They are thinking about what they’re eating and want honest, quality products delivered with feeling and personality.’ 

Wayne, Alex and their team have big plans for their new venture, which is due to open  in late October 2008.  They will make good use of the cookery theatre in the Food Hall – giving demonstrations and gourmet evenings and using the sought after ingredients provided by suppliers in the Hall – such as Ye Olde Sausage Shop and the Crumbly Cheese Deli.  You will even be able to take home ready-prepared meals from the menu.  All you foodies out there will be thrilled to hear that tables will be placed in the kitchen, so you can get behind the scenes and maybe pick up some tips!  Subject to the planning permissions, Thyme plan to embark on a recruitment programme for 10 full-time and 20 part-time staff to help them realise their vision.

The photo shows Wayne and Alex receiving an award presented by Dave Spikey for 'Best Restaurant in Lancashire’