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.'
Our restaurant with Rooms
In 2018 Andrew and Hannah opened up a restaurant with rooms in the heart of the Norfolk countryside. The Dial House has luxury bedrooms, magnificent breakfasts, hand-crafted afternoon teas, spa treatments, ‘luxury bistro’ a la carte dinners and an in-house retail wing which means ‘everything’s for sale’. Both restaurants have been awarded with two rosettes and each feature in The Michelin Guide.....................................................................
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.
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