Locally sourced. Locally cooked.
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.
With a flair for flavour and a commitment to using the best quality produce from passionate local producers, the whole Farmyard team bring an electric attitude to every lovingly created dish. It’s an attitude and culinary experience we wanted to bring to even more people — people, who like us, love the ingredients and techniques of fine dining but without the fuss or price tag. It’s the reason we created Farmyard Frozen.
With our indulgent and imaginative frozen dishes, we’re bringing foodies across the country our restaurant experience in the comfort of their own homes. Featuring a menu of meals packed with handpicked ingredients, prepared by our talented team of chefs, it’s refined food with attitude.
We know that great food is made by even greater teams and in an industry that’s focused on serving others, we at Farmyard are passionate about supporting the whole of the food industry. From our in-house chefs to our home chefs, and farmers to the front of house. Our belief in doing more and being better and our commitment to shaping the way we live, work and enjoy phenomenal food underpin every decision we make together.
I set out with the vision to create restaurant quality food I'm proud to put my name to, for people to enjoy from the comfort of their own home. All the decadence and comfort, none of the washing up.
Andrew Jones, Farmyard Chef Patron