What a year it’s been.
In April 2025, we opened the doors to The Farmhouse Kitchen, and we honestly haven’t stopped smiling since. What began as an idea sparked by an unused, rather tired building on our farm has grown into something far bigger than we ever imagined, a place full of warmth, good food, familiar faces and shared stories.
The Farmhouse Kitchen was born shortly after the opening of The Pantry, right here at Wheatacre Hall Farm. We could see that people wanted somewhere to meet, to catch up over coffee and cake, linger over a proper cooked breakfast, or enjoy lunch before heading home. With the success of the Pantry and the growing popularity of our Barns, the opportunity felt too good to pass up.
So, with a lot of hard work, family support and belief in what we were building, The Farmhouse Kitchen officially opened on Monday 7th April 2025.
Opening the Doors
From day one, our vision was simple:
high-quality, honest food, rooted in our farm-to-fork philosophy.
Using fresh, seasonal and local produce, including milk from our own pedigree dairy herd of nearly 500 cows, our menu is ever-changing, but always comforting. From hearty breakfasts and homemade lunches to chef’s specials and dairy delights made with our beloved milk, we wanted food that felt familiar, generous and full of care.
Just days after opening, our website launched on 11th April, making it easier than ever to explore our menus and plan a visit. And before we knew it, Easter arrived, and with it, a wonderfully busy weekend filled with families, friends and plenty of cake.
The People Behind the Kitchen
No recap would be complete without taking a moment to appreciate Lindsay and Alistair Miller. They’ve poured an incredible amount of love, graft and heart into creating The Farmhouse Kitchen, transforming a rustic space into something that truly feels like home.
Supported by family every step of the way, this isn’t just a kitchen, it’s the result of years of hard work, a passion for local produce, and a deep love for good food and good people. We’re endlessly grateful.
And of course, there are a few other characters who give the place its personality…
Our cows and goats may not cook or clean, but they certainly keep us smiling, and they’re very good at demanding snacks.
Food with a Story
One of our favourite things about cooking is telling stories through food. A perfect example is our much-loved Steak & Eggs, inspired by Grandad Tony, who never started a working day without it before heading off to livestock markets. As a small tribute to him and the generations before us, it’s become a firm favourite on our brunch menu.
Because when you order it, you’re not just getting a classic – you’re getting a little piece of our story too.
Life on the Farm
While the kitchen and Pantry keep us busy, Wheatacre Hall Farm is a working dairy farm 365 days a year. From daily milking and calving season to harvest, drilling maize, draining marshes, feeding the herd and planting wildflowers, there’s always something happening.
All our milk and dairy produce comes straight from the farm, used in the cafe, sold in the Pantry and supplied to other local farm shops. It’s farm-to-fork in the truest sense.
We’re also proud to be a three-generation family farm, with everyone mucking in, from the milking parlour and bakery to the holiday lets and front of house. You’ll often spot one of us dashing between jobs, coffee in hand.
A Year of Menus, Milestones & Memories
As the seasons changed, so did our menus – always guided by what’s fresh, local and at its best. Highlights from the year included:
- Launching Sunday Brunch in May (and serving a full house from day one)
- Being awarded a 5-Star Food Hygiene Rating in June
- Making our own butter in-house, churned from our cows’ milk
- Expanding our free-from and vegan bakes, proving great flavour needs no compromise
- Welcoming Suffolk Meadow Ice Cream into the family, continuing its much-loved legacy using milk from our farm
- Hosting our very first Supper Clubs, from Paella Night to a Mexican Fiesta – both unforgettable evenings of food and fun
And in August, during a particularly busy calving season, we welcomed 11 calves in one day, reminding us why we love farm life so much.
Community, Awards & Gratitude
One of our proudest moments came in the autumn, when The Farmhouse Kitchen & Pantry was announced as a finalist in two categories at the Norfolk & Suffolk Food & Drink Awards 2025 – Best Newcomer and Field to Fork.
Then came the moment we’ll never forget:
🏆 Winning the Field to Fork Award.
This recognition belongs to our team, our local suppliers, and every customer who believes in fresh, local and sustainable food. Thank you.
We’ve also been incredibly lucky to receive some truly lovely reviews this year, especially for our breakfasts. One customer summed it up perfectly:
“I have eaten hundreds of breakfasts in my 52 years and would say this is the finest I’ve ever eaten.”
We’ll treasure that forever.
Festive Finish
The year ended in true festive style – Christmas menus, late-night shopping, Breakfast with Santa, charity raffles, local stalls, festive supper clubs and plenty of mulled wine and mince pies.
Seeing the Kitchen, Pantry and Barns buzzing through December has been the perfect way to close our first year.
Looking Ahead
From opening our doors in April to welcoming you all through every season since, we can honestly say this first year has been unforgettable.
Thank you to every member of staff, customer, supplier, neighbour and friend who’s supported us along the way. You’ve helped turn an idea into something very special.
Here’s to more good food, more stories, and more moments shared around the table in 2026.
From all of us at The Farmhouse Kitchen,
Happy New Year 💚
