Shutting Down Completely
These are unprecedented times. We are bracing ourselves for the impact of recent announcements and as an independent family run business, we are having to take extraordinary measures in extraordinary times to protect our customers, our team and our business.
We are therefore closing all operations with immediate effect as we believe this is the most responsible thing we can do to protect the welfare of our staff, the communities we serve and the National effort.
We have decided to halt all take away offerings and rooms. In the rare instance that you have a room booked, we will contact you directly.
Follow us on social media channels to find out more of what we are doing to continue to support our communities at this hour of need. Click to read more.
Farm to fork
Few places do private dining quite like The Farmhouse. Food is best when shared with your loved ones, which is why we have 3 private dining rooms to create unforgettable eating experiences with your family and friends. The Old Kitchen, The Oak Room and The Victorian Room are all steeped in history, with old beams and inglenook fireplaces providing the perfect backdrop to break bread.
The private dining rooms can accommodate -
The Old Kitchen - 8 diners
The Oak Room - 8-12 diners
The Victorian Room - 16-22 diners
Pre-orders and deposits are required for private dining, please contact email@example.com for menus.
Enjoy sweet and savory treats all lovingly made in our kitchen, whilst introducing yourself to some of our rare teas such a Lapsang Souchong to Genmaicha Popcorn tea from our kitchen dresser. For a special treat pair with a glass of Nyetimber Demi-Sec which is the perfect companion to all our afternoon tea delights.
Meet the Executive Chef - Sherwin Jacobs
Sherwin loves being a chef as it gives him the freedom to express and develop his foodie ideas through his passion of food. His menu simply promotes his appetite for fresh, local, wholesome and tempting to the taste buds dishes. Farm to table is his ethos in bringing the best produce to The Farmhouse at Redcoats menu. He is a treasure to behold.
Sherwin grew up on a farm in South Africa. His Mum was a home economics teacher, which meant that food was central to his way of life. Each day would start by preparing from scratch the food for the day, which is a routine he still works with today. He began cooking with his Mum at a very young age and his Grandfather instilled in him a great respect for food. He reared cattle, sheep and chickens on the family farm and has great admiration for farmers. Now being a chef allows him to work with farmers and local suppliers on a daily basis. He feels it is a way of continuing the family tradition, albeit from behind the stove rather than behind the wheel of a tractor.