Farmyard Confidential
Issue 07 - February 2018

Why we do things the way we do...

We have an ethos at Farmyard that we want to take the best ingredients, from the best producers and we want to serve it well. With fierce competition in Norwich, it is important for us to make our produce sing.

The restaurant itself is a bit of a juxtaposition - you won't find hay bales or livestock here and I have told Andrew that I promise not to chew straw at the reception desk. What you will find is garish murals, stripped back decor and a modern kitchen. In that same breath, when we decide to buy a Red Dexter cow, named Dexter, from Graves Butchers in Briston, we may well throw a curveball at you and ferment some vegetables from Eves Hill Veg Co. in Booton to accompany. We may serve it with a Japanese broth or maybe just some heritage carrots and a beautiful sauce.

The Farmyard team has a love affair with flavour, and we are lucky enough to have a very experienced and diverse kitchen team who can take a beautiful product and do something with it you may not have tried before. We are also lucky that they possess the skills to cook classic, more recognised flavours. We like to contrast our menus and keep them interesting. We like to do something different from other restaurants following a similar ethos.

It is important for us to buy local where we can, as it should be for everyone, so don't worry - there may be Asian influence on the menu but I can assure you that the majority of it is local. Andrew and his team like the dishes to speak for themselves, my team and I like to speak about the dishes. There is even a juxtaposition in that, somewhere. 


Ben - General Manager

Image: Graves Butchers

Our suppliers

One of the best things about Norfolk is the produce. We have a plethora of choice, meaning we can cut out the large companies and be quite particular about what we want and how it's reared or grown - and have a lot of fun in sourcing.

We use Graves Butchers in Briston for a lot of our meat and we couldn't think of a better partnership. They breed and rear themselves which means we can go and get stuck in and handpick what we want! Andrew visited their farm the other day to choose a beautiful Red Dexter cow for Farmyard's menus. It matters to us that the produce we source is sustainable, well looked after and loved; it is responsible and respectful to the animal. We love to tell a story, especially about a dish - from start to finish.

Lunch time!
We have really hit the ground running since we reopened in January and are as busy as ever. We are still running our amazing value set lunch menu between 12pm and 2.30pm (Tuesday to Saturday) and from 5.30pm to 6.30pm (Tuesday to Friday). Book a table online, via the phone or email.

If you are in a real hurry then give us a ring and we will have it ready for your arrival!

Image below: Pork wantons, turnip tops and ponzu.
View the menu
Dementia Friendly Lunch Thursday 22nd Feb 

We are very much looking forward to Hosting our second Dementia Friendly lunch this Thursday. It is a normal service open to all, we have just set things up slightly differently so that people living with Dementia, their friends, carers and family can come along and enjoy themselves. Our Age UK trained staff will be on hand with picture menus and a smile for all.
Book a table
Wine prize draw
For this month's prize, Rob Harrison from CH Wine Merchants (pictured) has selected a bottle of Caiaffa, Negroamaro from Puglia in Italy. Another great Italian wine!

Caiaffa is a producer that is heavily into producing organic wines, this Negroamaro is produced in the beautiful region of Puglia in southern Italy. The grapes are harvested manually, de-stemmed and skin contact for 20 days results in a lighter more aromatic style. The juice is aged for a few months in oak which adds a little more robust, toasty flavours. The wine has a pleasant balance of soft fruit, low tannins and a perfumed aromatic style. 

Congratulations Ed Masters
 on winning a bottle of Feudi di Guagnano, 'Terramare' from the beautiful region of Salento, Italy.
If you are a subscriber to our newsletter you are already entered into our monthly wine raffle. Why not invite your friends to sign up? As long as they promise to share it with you.
The winner will be announced in the next newsletter and on our social media pages.
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