Farmyard October 2018. Photo credit ©Simon Finlay Photography.

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Introducing the Farmyard feasting Menu

We’ve launched our Christmas menu and we’re extremely pleased to say that from 27th November and through all of December we’ll be creating sharing style Beef Wellingtons. It’s been an ambition of mine for a while to feature a few impressive feasting dishes, Henry VIII style, so I’m keen to kick it off with these.

It can’t happen yet because we’re waiting for the first frost to officially kick off game season … but when it does, I’ve got plans for a pheasant kiev on the menu … Keep a beady eye on social media for the launch.

I think it’s about time we heard from our very talented head chef John. He’s a man of few words but who needs words, or an ego for that matter, when you can cook like John. Here’s a quick interview he’s given us …

JOHN WALKER, born in Grimsby

Cheffing history: Cannizaro House, Wimbledon Common (right next to me in The Fox and Grapes in fact), worked for Michelin starred Matt Weedon in Oxford, Story in Bermondsey with Tom Sellers, then Anglo in Farringdon for Mark Jarvis.
Farmyard: Why did you want to work here? I came to eat at Farmyard before I decided to move back here. I was toying with the idea of being here to be close to family but wanted to wait for a decent job. I just thought the food was spot on and knew I wanted to work here. It was the shove I needed so I applied for the job and here I am.
Farmyard: What do you like cooking the most? Fish. Probably cos I’m from Grimsby.
Farmyard: What do you enjoy about cheffing? I love being a chef because it’s so creative. 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.
Farmyard: what are you most proud of on the menu now? Probably the monkfish but the deserts are probably our strongest course at the moment overall. It’s always dependent on the season as to what gets me most excited. With game season up next I’m keen to get my hands on some venison. We’re waiting on parsnips and partridge too – a great combo. Watch this space …

We’ve relaunched our lunch time offering this month – it now features special wines by the glass and a regular steak frites appearance. Two courses for £15 and three for £19. Carafe of wine also available.
Don’t forget we’re also open for theatre dining from 5.30pm with our new set menu. So, you can have a light supper and be at the Theatre Royal in time for curtain call.


Only a few spaces left now. We have created the pairing menu which can be found on our website. It’s £40 for four courses which includes 4 cracking glasses of wine and a delightfully woozily educating evening with us and Flint. K. Vonmalaise for winning last month’s liquid lottery, please come and collect your bottle of Blanquette de Limoux

As always, we pick one of our Farmyard Confidential followers each month to receive a complimentary bottle of wine. 

This month’s wine prize from our favourite wine supplier Rob at CH wines is...

Vignerons de Buxy, Bourgogne Cote Chalonnaise Pinot Noir 'Buissonnier' Burgundy France 
Produced in one of the most famous regions in the world this Burgundy red has an intense colour with hints of ruby. A wide palette of aromas dominated by morello cherry and red fruits. Hints of smoke and leather, finely balanced with harmonious tannin.

If you’d like to hear news from our big sister company The Dial House, an elegant restaurant with rooms, situated in the heart of the Norfolk countryside then 'sign up here’. We’ve heard they have a brand spanking new cocktail bar and have revamped their three private dining spaces too.  Dial House Christmas hampers featuring a Farmyard Xmas pud and dates for special Dial House demo days are also being released this week …

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