ABOUT US
A small kitchen with strong opinions about dinner
Thistle & Thyme Table began in 2021 with a borrowed oven, a notebook of family recipes and one rule: nothing publishes until we have cooked it twice. The first cook finds the flaws; the second proves the fix. What you read is the second version, always.
Today we are six cooks, one photographer and a very patient dishwasher. We write seasonal recipes for real kitchens — weeknight pastas, slow Sunday roasts, vegan dishes that need no apology — and we pack our favourites into gift-ready bundles.
HOW IT WORKS
From market to your table in three steps
PRESS
Kind words, clipped to the fridge
“The rare recipe site where the timings are honest.” — The Sunday Ledger
“Their vegan curry chapter converted our most committed sceptic.” — Hearth Magazine
“A gift bundle that actually gets cooked, not shelved.” — The Giving Guide, 2025
Press enquiries: write via our contact page and we reply within two working days.
