Andrew Jones, Exec Chef & Owner
After 12 years of working in high-end London restaurants for Michelin starred chefs such as Richard Corrigan and Claude Bosi, Norfolk reared Andrew Jones moved back home to launch his first venture, Farmyard. ....................................................................
Andrew was inspired by the wealth of produce we have here in Norfolk. He says ‘The countryside and coastline that we are surrounded by produces some of the best tasting food I’ve ever worked with.
There’s a foodie critical mass forming, and I want Farmyard to be at the heart of it, dealing directly with the people who care as much about what they do as we do.’
‘At Farmyard, my aim was to marry the skills and experience I’d learned while working in busy restaurants in Soho, Mayfair and the City with the incredible produce and passionate producers that we have in Norfolk and open the restaurant I’ve always wanted to work in.’
'The best way to get the produce I want to work with is to go directly to the people that grow it. Dann’s Farm bring us the fresh cream for our butter, Eves Hill Veg Co hand pick the salads, herbs and vegetables we use and H V Graves produce the best beef I have 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 actually more like partners in our restaurant because they care about what they do as much as we do.'
Ben Thompson, General Manager
Farmyard wouldn’t be Farmyard without Ben leading the floor. He’s been with us since day dot and brings with him a wealth of knowledge, experience and skill. He started working in hospitality at the age of 14, (not behind the bar he tells us) and has worked his way through the ranks in every sector of the industry. He’s worked with tempestuous Michelin starred chefs to scholarly sommeliers, each of whom helped nurture in him a genuine love of the hospitality ‘buzz’, despite taking a few green beans to the head along the way. Ben is the reason we’re able to create the seemingly seamless and relaxed service we wanted to achieve to fit our ‘bistronomie’ concept. He’s shucked oysters, travelled vineyards and seen more dusty cellars than we’ve served hot dinners. He’s a great team player, leads from the front with his sleeves rolled up. Crucially, he also has impeccable musical taste.
John Walker, Head Chef
John is a man of few words but who needs words, or an ego for that matter, when you can cook like John. John was born in Grimsby (which is, he thinks, why he likes cooking with fish so much) and spent most of his career to date in London working for a selection of high profile places including Michelin starred Matt Weedon in Oxford, Story in Bermondsey with Tom Sellers, then Anglo in Farringdon for Mark Jarvis. John came to eat at Farmyard before he decided to move to Norfolk. He says ‘I thought the food was spot on and knew I wanted to work here’. So he applied for the job and packed his bags. ‘I love the energy of Farmyard and the team here – they push me to show them new things because they all want to be here and learn. So that’s inspiring in itself.’
Hannah Jones, Operations Director & Owner
Hannah is Andrew’s wife and joint owner of Farmyard. Her former career in TV has given her a diverse skill-set and so her many roles now include in-house marketing machine, staff welfare consultant, visual affects manager, chef ego-wrangler and fire-fighter extraordinaire.
BBC Good Food
Sunday Times Magazine
Marina O’ Loughlin