Top notch, fresh and vibrant produce are the key ingredients to the Farmyards successful menu and for the Farmyard team it’s all about supporting local! We wouldn’t be able to serve up our tasty dishes without our fantastic Norfolk food and drink suppliers and this is our opportunity to share with you the people behind the produce.
Our menus are constantly evolving to reflect what comes into the kitchen from our local suppliers as the seasons change. We cook over sustainably sourced charcoal on our bertha BBQ oven, to give our handpicked produce a unique flavour
So, we’re saying ‘adios’ to Veganuary this year and kicking off our ‘From the Farmyard’ series with one of our newest local suppliers – Intwood Farm.
Norfolk Meat suppliers Intwood Farm
Tell us a little about the ethos behind your business?
I (Nigel) had a lifelong dream of farming with an interest in all breeds of cattle particularly rare breed livestock. I’m a great believer in farming rare breeds commercially, to protect the breeds and produce the best tasting meat available.
In 2020 Intwood Farm started to supply home reared, native and rare breed beef, pork and lamb direct to customers across the UK. Our ethos truly embraces the popular saying – ‘From Farm to Fork’ . High welfare standards are an absolute priority on the farm and all of our livestock enjoy a traditional outdoor way of life for all but the coldest weeks of the year. I personally oversee the breeding and rearing of the cattle to ensure the best quality meat. We are proud and active members of the Rare Breeds Survival Trust (RBST).
Where are you based and how long have you been operating?
We are situated in Intwood, on the edge of Norwich and the animals never travel more than twenty minutes from the farm. We launched the butchery in April 2020, by total coincidence two weeks into the first lockdown.
When did you start supplying Farmyard Restaurant?
We were incredibly excited to start supplying the Farmyard restaurant in January 2022.
What makes the partnership successful/meaningful?
Both Farmyard and Intwood believe in working with customers and suppliers that are as local as possible. With the farm being a mere 15 minutes from the restaurant, Andrew Farmyard’s Chef Patron actively selects cuts for use at the restaurant, as well as observing the ageing process. Intwood only produces to the highest quality, maintaining the highest welfare standards whilst managing a sustainable farming system, which is something both I and the team at the Farmyard restaurant truly believes in.
Why is buying/supporting local so important?
We have a vibrant food producing community in Norfolk, with a huge array of quality foodstuffs being produced right here in our county. It is important to us to cut down on food miles and forge partnerships locally, to see local businesses thrive.
What is your favourite day out/place in Norfolk?
I like nothing more than an afternoon walk along the beach at Holkham to see all the geese flying in at sunset, it’s a very memorable sight. Often followed by a drink or a meal in Wells or Holkham.
What is your favourite dish/drink using your product?
My absolute favourite dish is a fillet steak from our traditional Hereford beef but I’m also quite partial to the rib and Cote de Boeuf!
Can you share a food/drink tip with our readers?
Spicy Sausage Casserole made with Intwood Farm Spicy BBQ sausages is an absolute crowd pleaser, perfect for a winter’s day supper and quick and easy to prepare.
This recipe was inspired by our long-standing customer Caroline.
Recipe for Spicy Sausage Casserole
Preparation Time: 30 mins
Cooking Time: 60 mins
Oven Temperature: 175°C or gas mark 5
Ingredients
- 1lb of Intwood farm Spicy Jumbo Sausages
- 2 tablespoons of cooking oil (try Hill Farm Rapeseed oil)
- 2 tablespoons of Mrs Darlington’s tomato ketchup
- 1 large red onion peeled and sliced
- 2 large cloves garlic
- 1 sweet pepper (yellow best, but any colour will work)
- 2 medium sized carrots cut into 2cm cubes
- 1 can tomatoes
- 1 can chickpeas
- 1 chicken stock cube
- 2 teaspoons cornflour
- 250ml hot water
Method
- Heat the oven to 175°C or gas mark 5
- Heat the oil, in a cast iron casserole dish or large oven proof saucepan. Brown the sausages in the oil then remove from the pan and cut in half (put the sausages to one side for later).
- Place the onions, carrots, peppers and garlic into the pan and lightly fry until the onions begin to soften.
- Add all the remaining ingredients (EXCEPT THE CORN FLOUR AND SAUSAGES) remembering to drain and rinse the chickpeas.
- Bring to a gentle simmer.
- Add in the browned sausages.
- Place a lid on the cooking pot and transfer to the oven to cook for one hour.
- Remove from the oven and stir in the cornflour. (NOTE the cornflour needs to be “creamed” with a tablespoon full of water prior to adding to the pot) and bring back to the boil on the hob.
- Add salt and pepper to taste.
- You are now ready to serve with rice or crusty bread.
Michelin levelRestaurant dishes
Michelin levelRestaurant dishes
