Wild Thymes Ibiza

Name: Wild Thymes Ibiza
Address: San Antonio, Ibiza, 07812, ES
Telephone: +34633650224
Rating: 5

Casa
España
Ibiza
Wild Thymes Ibiza

Wild Thymes is an in-house private chef service providing the finest chefs for an unbeatable dining experience in Ibiza.
(23)

A small and spirited, home grown catering company. Based on the island of Ibiza, we have a passion for food and aim to bring that passion to our customers plates and palates.

13/08/2020

Vegan chocolate and chilli mousse, home made raspberry and lime sorbet, frozen raspberrys and honeycomb.

Happy Thursday!

12/08/2020

Lovely fresh Thai salad to accompany some beautiful sweet French muscles done in a rendang sauce.....now thats my kind of lunch😊 @ Village de l'Herbe - Cap Ferret @ Village de l'Herbe - Cap Ferret

11/08/2020

Dark chocolate orange tart, salted caramel, toasted peanuts and cashew.
🍫🥜
Simplicity at its best!
I served this with a big dollop of creme friache because that's all it needed! 😁

Have a lovely Tuesday everyone! @ Village de l'Herbe - Cap Ferret

10/08/2020

Pine nut, lemon, honey and ricotta tart.

I have to say that this is now a personal favorite of mine, absolutely amazing flavor, I picked a really good honey from the alps that gives an incredible floral flavour and I love toasted pine nuts anyway so if your looking for a sweet almost caramel pine nut cheese cake then look no further and the ground almonds in the pastry just finishes it off nicely.

08/08/2020

If your looking for new salad ideas then give this one a go.

Grilled nectarine, fresh burrata, rocket, pomegranate and a chilli lime amd mint dressing topped with toasted almonds.

I served this with a whole salt baked sea bass, green Beans with toasted garlic dressing, padron peppers, and a good old warm potato, dill and caper salad.
....... Happy clients 🥗😊😁👌

Have a lovely Saturday everyone @ Village de l'Herbe - Cap Ferret

05/08/2020

I'm was so I had to make one.

Honestly if you've never had lamb tagine you must try it.

I also did a completely VEGAN version using seitan which was equally delicious.

Happy Tuesday people😁😁

27/07/2020

Slow braised morrocan lamb shoulder, home made garlic and Coriander naan, roasted vegetables and green olives, buck wheat salad with toasted almonds and pomegranate, chimichurri yoghurt.

Heaven in a bowl👌

26/07/2020

French blueberry and creme patissiere tart.....please Excuse the Christmas cake board😂 its all I had to put it on lol

24/07/2020

Chicken tortelloni, roasted sweetcorn, bacon, broad beans, spinach and crumbled cearphilly cheese.

19/07/2020

Dry aged Old spot pork chop, cumin and mustard seed pilau rice, caramelised onion, apple and sage sauce. 😁😋🐷

09/05/2020

Head over to for the recipe of our gin and orange cured salmon, pickled carrot and cucumber salad with a horseradish creme fraiche dressing and lump roe.

This is a wonderfully light spring dish that packs a nordic punch, wonderful as a starter or simply add some buttered new potatoes with chopped dill to make it something a little more substantial.

This dish is a little time consuming but super easy to prepare and well worth the effort.
Please tag us and share if you make it😊😊❤️🙏

20/04/2020

Nothing better than a Good old Sunday roast with 32 hour slow braised beef rib and whole grain mustard cauli cheese🧀🙏❤️ 😁

17/04/2020

Sourdough game is getting better😁🍞
Extremely satisfying thing to make when you now have enough time to be patient and enjoy the process.

12/04/2020

Sausage, pineapple, Basil, Olives, Mozzarella 😁❤️🍕

12/04/2020

Saturday night sour dough pizza night😁🙏🍽️🍻🎉❤️

08/04/2020

Nothing better than some warm Dairy free cinnabon rolls🥯🍯 to help while away the time😜

📷

08/04/2020

Beautiful, soft, sweet dairy free Brioche buns for our veggie burgers.

We are embarrassing this time we have to slow down and appreciate the Simple things.

Stay home and stay safe everyone.

23/03/2020

VEGAN CELERIAC DAUPHINOISE

Here's one for the plant based community during lock down.
We have uploaded a full "how to" video on our Instagram TV for you to watch, here's the ingredients ;
So you will need (to feed 6)
*1 small celeriac peeled and thinly sliced
*4 potatoes thinly sliced
* 2 cloves of garlic, minced or crushed.
*800ml of soy cream (or other vegetable cream alternative)
*a good handful of finely chopped fresh thyme (or a tsp if you only have dry)
*plenty of salt to season to your taste

Go watch our video and let us know if you made this. 😁👍

20/03/2020

We don't always get a great pic of our food but this lunch was so delicious I had to put it on.

I got asked to do a lunch for our ladies at short notice due to the corona virus sending everyone home early, so I had to improvise using what I had left in the fridge.

I ended up making a douphinoise potato with layers of celeriac, which if you haven't tried this little tweak you really should, adds a lovely depth to your usual plain old potato!
This with a clementine, fennel, endive and goats cheese salad,
Spring greens and Grilled chicken.
Let's just say it was a perfect parting lunch and our ladies left with a smile.

###

28/02/2020

This is 1 of our lovely warming winter veggie maincoarses that we served to our lovely ladies last night!!

The meat eaters had poached chicken breast instead

Cauliflower 5 ways:
Roasted cauli puree
Cauliflower "rice"
Roasted floret
Steamed leaf
Roasted root

chestnut and mushroom tartlet served with a white wine tarragon and mushroom veloute.

The sauce was so good I could of just had a big bowl of it with some lovely crusty french bread....... Actually thinking about it that's going to be my dinner lol🤔😜

Simply roast some button mushrooms, chestnuts, garlic and sliced shallots in a pan of oil and butter until lovely and golden in colour. Add a few sprigs of fresh thyme, de glaze with a glass of white wine and reduce then add double cream. Put into a blender and whizz untill beautifully smooth then add picked tarragon to taste (some people don't like it strong but I like a good kick) adjust thickness with milk or stock (use good chicken stock if your not veggie you won't regret it!!)
To sauce consistency......................

Enjoy... 😁

12/02/2020

New plating:
Blood orange gin cured salmon, carrot pickled with fennel seed and juniper, cucumber, horseradish creme fraiche, lump fish roe, dill oil. @ Châtel, Rhone-Alpes, France

12/02/2020

New plating:
Blood orange gin cured salmon, carrot pickled in fennel seed, cucumber, horseradish creme fraiche, lump fish roe, dill oil @ Châtel, Rhone-Alpes, France

11/02/2020

Japanese pear, shaved fennel, caramelised red onion, rocket and spinach salad, goats cheese.
Honey, soy, mustard dressing.

28/01/2020

We absolutely love our time in the alps, nothing better than some home comfort food like roasted pork belly, coffee roasted carrots, braised shallots, smoked onion puree, braised cabbage and a smooth mash potato.

Happy winter everyone! 😁

23/01/2020

Roast chicken, sage Rösti, savoy, watercress and braised shallot.
Simple winter cooking😁

13/01/2020

Our dessert last night for the ladies was Chocolate fondant, chocolate ice cream, cherry sauce, fennel meringue and honeycomb.

07/01/2020

Chocolate orange tart, chocolate soil, dark chocolate ice cream capaccino mascarpone cream. @ Châtel, Rhone-Alpes, France

06/01/2020

Orange cured salmon, pickled carrot fennel seed and cucumber salad, horseradish creme fraiche, dill oil
one of our new starters for our clients this winter😁

04/01/2020

Its the Simple things done well...... Pear frangipane tart for afternoon tea today 😊

20/10/2019

TBT when me and did a little something for the guys on the staff boat day out.

@ Ibiza, Spain

28/09/2019

Cucumber, lime and mango gazpacho, torched avocado, coriander cress.
One of the canapes that me and gave to our clients on there staff boat day out 😊

25/09/2019

Just a nice simple, healthy spinach and chickpea curry, cauliflower pilaf, tandoori spiced chicken and kale sprout salad for dinner last night before the ladies went out into the garden to enjoy there outdoor cinima experience with a glass of bubbly 😁😁🍾🍾

23/09/2019

Vegan chocolate and orange blossom mousse with a puffed quinoa, amaranth topping burned orange.
Recipe to follow 😁

06/07/2019

We love creating special moments and menus for our clients to enjoy, share, and remember.

27/06/2019

"You can do what I cannot do. I can do what you cannot do.
Together we can do great things" - Mother Theresa.

It's all about what each of us brings to the table. 😁

❤️

Dirección

San Antonio
Ibiza
07812

Teléfono

+34633650224

Página web

http://www.wildthymesibiza.com/

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Our Story

A small and spirited, private chef service. Based on the island of Ibiza, a passion for food and an aim to bring that passion to customers plates and palates.