Farmyard Frozen moves to Food Innovation Centre

Norwich-based handmade frozen meals brand, Farmyard Frozen, will move to the Broadland Food Innovation Centre as part of continued growth. The business, born out of Covid lockdowns two years ago, needs larger production facilities to meet rising demand.
Published in Norfolk Director Magazine Summer | Autumn 2023
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Farmyard Frozen moves to Broadland Food Innovation Centre

Farmyard Frozen is the brainchild of chef Andrew Jones and his wife, Hannah Springham, the culinary figures behind the award-winning Farmyard restaurant in Norwich and The Dial House in Reepham.

Their ambition was to create refined, chef-prepared, frozen meals made with top-quality, seasonal and locally sourced ingredients. Meals range from luxury Beef Wellington to seasonal summer party food, alongside vegetarian dishes and indulgent desserts. Products are stocked in delis, farm shops and independent retailers across Norfolk and Suffolk, as well as nationwide retailers and sold directly to customers via their online shop.

Recently, at this year’s British Frozen Food Federation Awards, the entrepreneurs won a Retail Innovation Award for their work in the frozen food sector and a ‘Best Dessert’ Retail Gold Award for their aptly named Gold Bar.

Farmyard Frozen’s move to a more streamlined operation comes after receiving support through the Broadland Food Innovation Centre, championing the food and drink economy in Norfolk and Suffolk.

Hannah says: “We have been overwhelmed by the public’s response to our frozen meals and demand has grown so rapidly. It’s been brilliant working with the whole Broadland Food Innovation Centre project across all its different guises, from the Support to the Cluster Team. They have been really proactive and supportive. It only seems natural to move into the state-of-the-art centre which is ideally located for us and our team of chefs.”

Units at the £11.4m centre, located at the Food Enterprise Park which opened on the outskirts of Norwich last year, are home to tenants including Prep King and Old Rectory Preserves.

Hannah continues: “When we heard about the food production units at the Broadland Food Innovation Centre, it sounded exactly what we were looking for because the facilities are first class. It’s also exciting that we will be at the heart of a supportive community of innovative food and drink businesses.”

The duo aim to innovate the frozen food category after their research into the quality and general perception of frozen food. Through the support available from the Broadland Food Innovation Centre project, they have been working with a team at the University of East Anglia who are carrying out research to back up their concept that frozen food retains all the nutritional value of fresh food, making it good for us and good for the planet, by reducing waste.

Councillor Martin Booth, of Broadland District Council, comments: “It’s incredibly exciting to have Farmyard Frozen joining us as our newest tenant at the Broadland Food Innovation Centre. Giving businesses the space to grow and be in a position where they can innovate to expand their product line is at the heart of our ambition for the project. I welcome Andrew and Hannah to the centre and wish them huge success for the future.”

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