Farmyard Confidential
Issue 04 - November 2017

What makes a good chef? I've been asking myself this my whole career. What's more important, ninja-like knife skills, an encyclopedic knowledge of classical French cuisine or an explosive temper? Well, knife skills are essential. Mastering fundamental cooking techniques is a necessity for any chef, especially in this day and age of vac-pacs and water baths. But learning Escoffier's 'Le Guide Culinaire' word for word will not make you a better cook. I've also learnt that when chefs can't control their temper, they are likely to end up on their own. A kitchen runs on team work - not egos.

I believe a good chef never stops learning and sharing that knowledge is the key to building a strong team. A strong team is at the heart of every successful restaurant. We make everything from scratch at Farmyard. We prep all our own meat and fish, bake bread and make our own butter in the kitchen. We could buy it all in (a lot of places do), but what is there to learn from opening packets? 


Eves Hill Farm

We are lucky to work with Eves Hill Veg Co., and Hannah Claxton who runs the business is a great example of the kind of producer that I love working with; obsessive about flavour and evangelical about what she grows. Hannah calls me every week to tell me what they will be harvesting, then we write up the menu. The veg we get is stunning. It's picked on the day it's delivered, and grown with love and care. It tastes totally different to anything produced commercially. Working with ingredients as good as that makes my job easy.

Hannah is also a 'veg pusher' introducing me to 'stuff' I've never used before and forcing us to be creative in the kitchen. So many of our dishes have come out of 'playing' with new types of veg we've been sent to have a look at. 

Book for lunch - 2 courses £15, 3 courses £19
On the menu now - Charred ox heart, pumpkin tortellini in ponzu. 
View our à la carte menu
Dementia Friendly Farmyard
We are very proud to say we are now Dementia friends at Farmyard. We recently hosted a training session led by Age UK Norwich and we will be holding special dementia friendly lunches every quarter. The first one is on Thursday 16 November and open to all.
Norfolk Restaurant Week
We can't wait to get stuck into our first ever Norfolk Restaurant Week (NRW), which starts Tuesday 31 October. We are not holding back and will be offering our NRW menu exclusively for lunch and dinner for the entire two weeks of the event. Normal service will be resumed on Saturday 11 November. 
New Year's Eve - six course tasting menu
Drum roll please... We can now reveal our decadent six course tasting menu with an optional wine flight for Sunday 31 December. We are taking bookings from 6.30pm until 8pm so you can dine with us before you see in the New Year. Vegetarian alternatives will be available, just notify us of any dietary requirements when booking. See our New Year's Eve page for details. 

Stuck for Christmas party ideas? Check Farmyard Christmas page for more details and/ or contact info@farmyardrestaurant.com to book a table.

What about giving Farmyard vouchers for Christmas? They are available in all denominations. Call us on 01603 733 188 or email info@farmyardrestaurant.com for details.
Wine prize draw
For this month's wine give-away, Rob has chosen a bottle of Quinta de la Erre, Albariño 2014 Rías Baixas, Spain. 

Quinta de la Erre Albariño is composed of an elegant selection of Albariño grapes from the only vineyard located in Eiras O Rosal. The colour is straw yellow with green reflections. On the nose there are intense notes of nectarine, apricot and peaches mixed with aromas of jasmine, orange blossom, citrus fruits combined with a touch of spiciness. The palate is dry with an oily finish and mineral notes. 

Congratulations Carole Parker on winning a bottle of Fontanafredda Barbera ‘Briccotondo’ DOC 2014 in our October prize draw!

Go to website
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.
Copyright © 2017 Farmyard Restaurant, All rights reserved.

Our mailing address is:


This email was sent to *|EMAIL|*
why did I get this?    unsubscribe from this list    update subscription preferences