Thyme, Thymus vulgaris, is a fragrant herb with a specific smell that has been used to flavour foods and as medicine. Thyme contains chemicals that relieve coughing, help bacterial infections and have antioxidant effects due to carvacrol. It is also an excellent source of minerals, including calcium and iron. Thyme’s plant phenolics are powerful anti-spasmodics, promoting peristaltic muscle movements without causing imbalances in the electrolyte levels of the body.
Smoke and thyme is the now permanent home of the nomadic supper club of the same name, and offers guests a dining experience inspired by Chef Jack Greenall’s favourite creations from Modern British to Cajun/Creole and Indian cuisines. The menu is constantly changing and some of the standout dishes include pork belly with rainbow coleslaw, smoked eel with black pudding and celeriac puree and salt caramel custard tart.
The restaurant focuses on using seasonal and organic produce as much as possible. All meats are supplied by local butchers and the fish is sourced from Loch Lomond and the Trossachs. It also uses its own in-house smoker, and the smoky flavour is evident in the dishes. The restaurant has a relaxed atmosphere and the staff are very friendly. They are very knowledgeable about the dishes and the beer they serve and can advise on what to order. The only downside was that it took way too long for the food to arrive, despite there being only a few people in the bar at the time.