Welcome to The Farmhouse restaurant

Opened in 2013 The Farmhouse is part of Rokers, a family business since 1962. We are conveniently located on the outskirts of Guildford in leafy Surrey.

In a relaxed venue with beautiful views over the golf course, The Farmhouse prides itself on serving the finest British food made from local produce accompanied by excellent wine.

As we source everything we can from local suppliers, and we always use the freshest seasonal ingredients, our menu changes regularly. We would love to see you soon to try our latest dishes!

The Farmhouse Team

The Farmhouse

Rokers
Fairlands Farm
Holly Lane
Guildford GU3 3PB

T: 01483 330057
E: farmhouse@rokers.co.uk

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Click to see menu | wines

Hours

Breakfast:
9.00am - 10.30am (Mon - Thu)
8.30am - 10.30am (Fri - Sun)

Lunch:
12.00pm - 2.30pm (Mon - Sun)

Dinner:
6.30pm - 9.15pm (Wed - Sat)

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BREAKFAST

BREAKFAST
The Farmhouse Breakfast
two eggs cooked to your liking, Cumberland sausage, grilled back bacon, sautéed Portobello mushrooms, black pudding, grilled plum tomato with a choice of white or granary toast
 
7.95
Breakfast Pastries and Toast
choose from a selection of pastries with white or granary toast and a choice of fruit jams
 
3.95
Farmhouse Porridge
with hazelnuts, honey and a choice of strawberries or blueberries
 
3.95
Organic Farmhouse Granola
with natural yoghurt and a choice of strawberries or blueberries
 
3.95
Toast
two pieces of toast with a choice of white or granary bread and a choice of fruit jams
 
1.95
Pastries
choose from a selection of pastries
 
2.25
TOAST
Your Selection on Toast
on a choice of white or granary bread
 
Portobello Mushrooms
 
3.25
Poached Eggs
 
3.25
Scrambled Eggs
 
3.25
Scrambled Eggs with Scottish Smoked Salmon on Toasted Multi Seed Bread
 
4.95
SANDWICH
Your Selection of Sandwich
on a choice of white or granary bread
 
Grilled Back Bacon
 
3.85
Fried Egg
 
3.50
Cumberland Sausage
 
3.85
Portobello Mushroom, Fried Onion and Wilted Baby Spinach 3.50

 
 

Click to see: breakfast | lunch | dinner | dessert | Sunday lunch

LUNCH

STARTERS
Our Homemade Soup (v)
crusty buttered bread
 
4.95
Home Smoked Quails Breast
quails scotch egg, baby watercress salad, chardonnay vinegar and chive dressing
 
7.95
Scottish Smoked Salmon Tartare
lime, crème fraiche cucumber and keta with lemon oil
 
7.50
Whole Baked Camembert to Share
with a red onion compote, crusty bread and butter and fresh vegetables
 
11.95
Chargrilled Artichoke
tomato and olive tapenade tart
 
6.95
SANDWICH
Homemade Farmhouse Sandwiches
choose from granary or white bread. Served with crisps and salad with honey and mustard dressing
 
Chargrilled Sirloin Steak
with caramelised onions
 
9.95
Grilled Bacon
plum tomato, baby spinach and herb mayonnaise
 
7.00
Smoked Salmon Salad
with chive crème fraiche and cucumber
 
7.50
Montgomery Cheddar
red onion and plum tomato
 
6.50
MAIN
Fish Pie
salmon, cod, king prawns, smoked haddock cooked in a leek, white wine and mustard sauce, cheesy mashed potato
 
15.95
Cumberland Sausages
creamy mash potato, with spinach and onion gravy
 
10.95
Surrey Farm Homemade Burger
mature cheddar cheese, red onion, plum tomato, iceberg lettuce, relish and gherkins in a brioche bun; served with Farmhouse chips
 
11.50
Fish and Chips
Cod fillets battered in a light Aspall cider batter, with fresh pea shoot salad and Farmhouse chips
 
11.95
Chargrilled Chicken Linguine
chorizo, tomato white wine and cream sauce
 
15.00
Vegetable Mille Feuille
leeks, peppers and oyster mushrooms, fennel and tomato pearl barley broth
 
11.95
Surrey Farm Steaks
Our steaks come with sautéed Portobello mushrooms, grilled vine cherry tomatoes, Farmhouse triple cooked thyme chips and a choice of green peppercorn sauce or chilli and coriander butter
 
10oz Sirloin Steak
7oz Fillet Steak
 
21.50
23.50
Click to see: breakfast | lunch | dinner | dessert | Sunday lunch

DINNER

STARTER
Our Homemade Soup (v)
crusty buttered bread
 
4.95
Home Smoked Quails Breast
quails scotch egg, baby watercress salad chardonnay vinegar and chive dressing
 
7.95
Braised Rabbit
cooked in cream, with brandy, shallots, bacon and wild mushrooms
 
7.95
Cornish Crab Bisque
saffron rouille croute
 
7.95
Scottish Smoked Salmon Tartare
lime, crème fraiche cucumber and keta with lemon oil
 
7.50
Chargrilled Artichoke
tomato and olive tapenade tart
 
6.95
MAIN
Rack of English Lamb
lamb fricassee, galette potato and creamed spinach
 
18.50
Braised Belly of Pork
in cider, chargrilled butternut squash, courgettes and baby roasted potatoes
 
16.95
Pan Fried breast of Chicken
toasted pine nuts and brioche stuffing, sautéed potato, oyster mushrooms, tenderstem broccoli and cream jus
 
14.95
Pan Fried Cod Loin
with sautéed pak choi in chilli and coriander butter, sweet potato mash and red pepper oil
 
16.95
Seared Fillet of Scottish Salmon
saffron and prawn paella rice, rocket and parmesan
 
19.95
Vegetable Mille Feuille
leeks, peppers and oyster mushrooms, fennel and tomato pearl barley broth
 
11.95
Surrey Farm Steaks
Our steaks come with sautéed Portobello mushrooms, grilled vine cherry tomatoes, Farmhouse triple cooked thyme chips and a choice of green peppercorn sauce or chilli and coriander butter
 
10oz Sirloin Steak
7oz Fillet Steak
 
21.50
23.50

Click to see: breakfast | lunch | dinner | dessert | Sunday lunch

SUNDAY LUNCH - SAMPLE MENU

STARTER
Our Homemade Soup (v)
crusty buttered bread
 
4.95
Warm Duck and Bacon Salad
sweet soy dressing, toasted sesame seeds, cucumber, carrot, spring onions and garlic croutons (main 13.90)
 
6.95
Caesar Salad
chargrilled chicken breast, cos lettuce, garlic croutons, creamy garlic and herb dressing, Parmesan shavings and marinated anchovies (main 12.50)
(switch the chicken and anchovies for goats cheese (v) 5.95, main 11.90)

 
6.25
Beetroot Gravadlax of Salmon
marinated with beetroot and fresh horseradish, spaghetti cucumber with sweet grain mustard dressing and multi seed bread and butter
 
6.95
To Share
stuffed figs, grilled artichokes, olives, chorizo, Barkham blue cheese, freshly baked breads, olive oil and balsamic vinegar
 
14.95
   
MAIN
Risotto (v)
pea and spinach risotto with caramelised goats cheese and a pea shoot salad. (If you don’t like goats cheese just let us know)
 
9.95
Wild Caught Crab Meat and Tiger Prawn Linguini
pan fried tiger prawns and fresh crab in a chilli, coriander, garlic and black pepper butter and large shavings of Parmesan
 
15.75
Calves Liver
crispy pancetta, bubble and squeak and red wine jus
 
14.25
ROAST
Selection of Farmhouse Roasts
all our roasts come with seasoned roast potatoes, fresh vegetables, homemade gravy and Yorkshire pudding
 
Surrey Farm Sirloin of Beef
with English mustard
 
14.50
Suffolk Breast of Chicken
herb roasted and served with bread sauce
 
14.00
English Leg of Lamb
roasted with garlic and rosemary
 
14.25

Click to see: breakfast | lunch | dinner | dessert | Sunday lunch

DESSERT

Sticky Toffee Pudding
our own hot toffee sauce and a jug of cream
 
5.95
Lemon Tart
with homemade strawberry clotted cream ice cream
 
5.95
Crème Brûlée
made with Madagascan vanilla seeds with our own Farmhouse shortbread
 
5.95
Dark Chocolate Torte
with raspberry and port sorbet
 
5.95
Baked Alaska
homemade vanilla seed ice cream with hot chocolate fudge sauce
 
5.95
Homemade Ice Creams and Sorbets
 
3.50
Your Selection of Cheeses
served with peeled celery, apple, red seedless grapes, and biscuits. Please choose three from the following;
 
9.25
Montgomery Cheddar
an authentic cheddar of raw cows milk hand formed with a nutty meatiness flavour
 
Barkham Blue
dark blue green mould runs through this rich cheese that lacks a lot of the harshness often associated with the style
 
Rosary
with a smooth texture and taste made from pasteurised goats milk
 
Waterloo
a deep yellow cheese made from Guernsey cattle, this is a smooth but rich cheese in a French Farmhouse style

Click to see: breakfast | lunch | dinner | dessert | Sunday lunch

Wine

WHITE
Kudo Plains - Chenin Blanc
South Africa
15
Petit Papillon - Grenache Blanc
France
17
San Abello - Sauvignon Blanc
Chile
18
Moonriver - Pinot Grigio
Hungary
19
Tesary - Inzolia
Sicily
21
Cuatro Rayas Verdejo
Spain
24
Huia - Sauvignon Blanc
New Zealand
25
Chablis Domaine Jean Defaix - Chardonnay
France
32
Sancerre Blanc Grand Chaille Domaine Thomas - Sauvignon Blanc
France
34


SPARKLING
Prosecco Valdobbiadene Brut Jeio Bisol
Italy
22
Cliquot Yellow Label Brut Champagne 49


RED
Alto Bajo - Cabernet Sauvignon
Chile
15
Legato - Nero d'Avola
Sicily
17
Wandering Bear - Merlot
USA
19
The Spee'wah Deep River - Shiraz
Australia
19
Tilia - Malbec
Argentina
20
H de L'Hospitalet - Pinot Noir
France
23
Dinastia Vivanco Rioja Crianza - Tempranillo, Rioja
Spain
23
Chateau Lamartre St-Emilion Grand Cru
Bordeau, France
30
Springfield Estate 'The Work of Time'
South Africa
35


ROSÉ
Wandering Bear Rosé - Zinfandek
South Africa
16
La Maglia Rosa - Pinot Grigio Blush
Italy
17
Chateau d'Astros - Cotes de Provence
France
20


DESSERT
Secua Chardonnay Dulce
Spain
20.5
Maury - Grenache
France
28.75


Employment

We are always looking for great people for our restaurant. Please email us here with your CV for employment opportunities. We like these three qualities:

  1. Very good attitude and a big smile
  2. Very good command of spoken English
  3. Some experience (but not essential)

Alternatively, pop into our restaurant and drop off your CV with one of the managers.

Sous Chef Required

An opportunity for a confident and passionate Sous Chef has become available in our busy kitchen. We reached number 2 on Trip Advisor in 4 months and we would like to achieve a lot more; we are looking for someone with the energy and enthusiasm to help us achieve this.

Duties include:

  • Consistently producing dishes to our high standards
  • Responsibility for health and safety
  • Maintaining a clean and organised kitchen
  • Stock ordering
  • Input to all menus
  • Training junior team members

This is a fantastic opportunity to work and develop in an independent restaurant where the chefs have a high level of autonomy to manage and run the kitchen and the menus which change regularly.

We are offering a competitive salary. For more information, or to apply, please contact Abi Sims (Head Chef) via email abi@rokers.co.uk or telephone 01483 330057.

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Reviews

Company Group: Rokers
Photography: Gingersnaps Photography
Enter The Farmhouse