The Farmyard journey started in 2017 after our Chef Patron Andrew Jones brought his passion for using the finest local produce back to his home county of Norfolk. After a career spent working in high-end London restaurants for Michelin-starred chefs, Andrew, alongside wife and business partner Hannah, opened the Farmyard restaurant in Norwich. A buzzing destination for the ‘fine city’, where a relaxed bistro experience meets the top quality produce and vibrant flavours usually found in fine dining joints.
The success of this Bistronomy style venture was soon followed by the opening of The Dial House in Reepham — a restaurant with rooms that boasts eight eclectically-styled bedrooms, an in-house vintage retail wing and a menu that also celebrates locally and proudly sourced seasonal food.
Free Range Chefs
We care as much about where our chef comes from as our produce.
Sustainability is at the forefront of all we do, especially with our team. This means our chefs all work no more than a 4 day week, to avoid team burnout, improve well being and ultimately assist us in providing you with the memorable experiences you deserve.
The best way to get the produce we want to work with is to go directly to the people that grow it. Dann’s Farm brings us the fresh cream for our butter, Eves Hill Veg Co hand picks the salads, herbs and vegetables we use and Swannington Farm To Fork produces the best beef we’ve ever tasted. We don’t source locally for the sake of it, local only works for us if it’s top quality, but our suppliers are more like partners in our restaurant because they care about what they do as much as we do.
For Frozen Foodies
When you can’t get to Norfolk, let Norfolk come to you. Have you discovered Farmyard Frozen? Restaurant food delivered to your door, at home, on holiday, as gifts, it’s your call.
The Norfolk countryside and coastline that surrounded us produce some of the best-tasting food I’ve ever worked with.
Andrew Jones, Farmyard, Chef Patron