Thyme Chef

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Westfield Industrial Estate, 17 First Ave
Midsomer Norton/Radstock, eng BA3 4BS - (758) 405-3146
Hours
Chamber Rating
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Naomi Altass
Feb 5th, 2021 -
Stacey Starr
Jan 5th, 2022 -
Maxine Hughes
Oct 5th, 2017 -
Ellie Phillips
Jun 11th, 2017
Contact Info
- (758) 405-3146
Questions & Answers
Q What is the phone number for Thyme Chef?
A The phone number for Thyme Chef is: (758) 405-3146.
Q Where is Thyme Chef located?
A Thyme Chef is located at Westfield Industrial Estate, 17 First Ave, Midsomer Norton/Radstock, eng BA3 4BS
Q What is the internet address for Thyme Chef?
A The website (URL) for Thyme Chef is: http://www.thymechef.co.uk/
Q What days are Thyme Chef open?
A Thyme Chef is open:
Saturday: 9:00 AM - 9:00 AM
Sunday: 11:00 AM - 11:00 AM
Monday: 9:00 AM - 6:00 PM
Tuesday: 9:00 AM - 6:00 PM
Wednesday: 9:00 AM - 9:00 AM
Thursday: 9:00 AM - 9:00 AM
Friday: 9:00 AM - 9:00 AM
Q How is Thyme Chef rated?
A Thyme Chef has a 4.0 Star Rating from 4 reviewers.
Hours
Ratings and Reviews
Thyme Chef
Overall Rating
Overall Rating
( 4 Reviews )
Stacey Starr on Google

Maxine Hughes on Google

Ellie Phillips on Google

Naomi Altass on Google
The service provided wasnt consistent throughout the drinks reception; our guest had to serve when staff were nowhere to be seen. We have since been told that 4 members of staff were available however this was not our experience. We do have photos of the maid of honour serving drinks.
Once we sat down for our meal, it took nearly 1 hour to get the drinks to our guests. We/they couldnt even go to the bar as it wasnt staffed. We asked repeatedly for this to be corrected & felt dismissed. After we raised our complaint, Folly Farm/Thyme Chef told us that 10 bottles of wine were provided with compliments (120). We were not drinking wine, nor were a lot of the effected guests.
We were only issued the invoice for the catering on Thursday afternoon prior to our Saturday wedding. We did not make the time prior to paying the invoice to review the invoice thoroughly prior to paying. Having since taken the time to calculate the errors, we overpaid by 140.10. We highlighted this to Folly Farm/Thyme Chef and have not been offered a refund.
The food served at our wedding wasnt the same as what we were served at our tasting and well below the standard had been led to expect. This was exacerbated by a spider being served in a meal brought to our table. This was highlighted to the staff immediately. The day after the wedding we saw the state of the area where food was prepared (leaves & spiders webs etc) and we darent think what other guests may have been served.
We made it clear to Folly Farm/Thyme Chef when first looking at the venue & throughout the booking/planning process that a guest had an autoimmune disease (Coeliac, triggered by gluten). All the choices we made for food were aimed to keep her safe. The only food item that contained gluten on our entire menu was the vegan option for the evening. Folly Farm/Thyme Chef suggested these were served in separate boxes to avoid cross contamination, we confirmed this action was required in writing. This was not done, precautions were not taken and had cross contamination not been seen by guests, her immune system would be compromised. Had she have eaten the evening meal it would have short term consequences (vomiting, fatigue etc.) and could have grave long-term consequences (e.g. infertility & osteoporosis).
We went to a lot of effort to ensure all of our guests dietary requirements were catered for. In the evening, many of our guests were incorrectly told their dietary requirements could not be met & were left without anything to eat. Far from ideal in such a remote location where alternative food could not be sourced.
Additionally, some of the evening food we had ordered/paid for wasnt available or was not served. No labels were shown with the food & the person serving the food had little knowledge of what was being served. We had pies so guests could not make an informed guess as to what the contents were.
After our complaint, we were told staff were not happy in their working environment on our wedding day. Weve apologised for this & would have welcomed the opportunity to address this on the day. Our frustration, exasperation & disappointment escalated as the day went from bad to worse. There was very little by recognition of the issues on the day.
Thyme Chef offered 250 as a resolution. We found this insulting & insensitive as it does not come close to compensating for the errors, significant health & safety risks our guests were exposed to & the upset they caused on the most important day of our lives. Weve communicated this to Folly Farm/Thyme Chef however they have written to us that they are not able to provide any further response.