An award-winning farm near Boroughbridge has launched a brand new pizza restaurant to navigate rising costs.
Yolk Farm is set to launch ‘Yolk Farm Pizza Co.’, which will be open every Friday from 5-9pm, starting on April 4th.
The business has said this new venture is a direct response to increasing financial pressures, including rising National Insurance contributions.
They’ve also said it “exemplifies Yolk Farm’s commitment to innovation” and maintaining a thriving environment for customers and its team.
Emma Mosey, owner of Yolk Farm, said:
“At Yolk Farm, we are committed to navigating these challenges while staying true to our values and the team we've built.
“We firmly believe that cutting back on our team or diminishing the quality of our customer experience is not the right approach.
“Instead, we are innovating to succeed, just as we have done in the past by creating the Yard play barn and Floks store, and through the strategic land sale for the nursery.
“Yolk Farm Pizza Co. is the latest example of this approach, allowing us to enhance our offering and generate the necessary revenue to continue supporting our team and providing a fantastic experience for our customers.”
To celebrate the launch of Yolk Farm Pizza Co, Yolk Farm is hosting a launch night on Friday 4th April and will be giving away 100 free pizzas.
Customers are encouraged to head down early to grab a slice of the action while stocks last.
Tables can be booked online in advance, or visitors can simply turn up and enjoy a treat on Yolk Farm.
Speaking about the new pizzas, a spokesperson for Yolk Farm said:
“Yolk Farm Pizza Co. prides itself on handcrafted pizzas made with the finest fresh ingredients and a perfected Yolk Farm recipe.
“Customers can choose from egg-squisite flavours, from kid-friendly classics to unique chef creations.
“Expect crispy, wood-fired style crusts, the perfect balance of melted cheese, and irresistible toppings, all offering a crackin’ good time and amazing value.”
Yolk Farm Pizza Co. will be open every Friday, starting April 4th.
Book a table or find out more here.
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