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Farm Kitchen

Delicious freshly made meals without having to spend hours in the kitchen, what’s not to love?

We take our fresh, superior quality, tender and flavoursome meat from the butchery, add the best local ingredients, and turn them into succulent meat pies, ready meals and savoury snacks.
Our pastry is made to a traditional recipe that has been handed down through the generations. Gluten-free pastry is Daphne’s speciality and can be made to order. All hot dishes are provided in oven-ready trays ready to be reheated at your leisure.

Firm favourites include: Steak and Kidney pie. Steak and Guinness Pie. Steak Pie. Cottage Pie. Lasagne. Moussaka. Meatballs in herb and tomato sauce. Beef Stroganoff. Meat-based and Vegetarian Quiches. Sausage Rolls. Scotch Eggs. Pork Pies. Cornish-style Pasties. Chicken and Leek Pasties Gala Pie. Pork Pie. Traditional Norfolk Pork Cheese, also known as pork brawn, to Grandmother’s recipe!

Clarkes Farm-Kitchen - Sarah Long
Sarah Long

Sweet Spot

No meal is complete without a sweet treat, and no visit to our Farm Kitchen would be complete without trying our signature Norfolk Shortcake, made to a secret recipe, so secret in fact that Norfolk’s Michelin-starred chef, Galton Blackistone has tried and failed to extract the recipe from Daphne!

Good old English scones and cakes, traditional sweet pies and tarts, and new for 2016, chocolate and raspberry moose, all feature on our ever evolving daily menu.

Bespoke

We are happy to cook to order and are always looking to expand our range. If you would like a particular dish please let us know and we will do our best to accommodate your request.

Catering

Whether you are planning a party or catering a corporate dinner, we can provide a refrigerated delivery service for our catering customers. New enquiries from restaurants, pubs and other catering outlets are always welcomed, and we will quote for any size of order according to your requirements. Please do not hesitate to contact us to discuss your requirements.

“When ready made meals taste this good, there’s no need to slave away in the kitchen.” 
Happy Customer.

A Little About Our Chef

Clarkes Farm Kitchen - Meet our Chief

Michael Bayle

Joined Clarkes Farm Kitchen in 2015, and quickly established himself as part of the extended family, not to mention proved a hit with the customers. Having trained as a chef at City College Norwich, Michael then went onto work for Green Farm where he put his training into action. Keen to expand his culinary skills, Michael learnt the art of butchery enabling him to expertly slice and dice meat to add to his many delicious dishes.

Away from work, Michael is a keen golfer, and if he could only have one meal, it would be a fully loaded burger complete with pulled pork and encased in a Brioche bun.