The Story
It started in 2013, inside a bakery in the Galle Fort in Sri Lanka. A deep obsession with bread and fermentation — but not bread. Pizza. Specifically, the perfect pizza.
That obsession led to Naples, where we trained under Enzo Coccia — the godfather of Napolitana. We learnt the tradition from the inside: the fermentation, the flour, the fire, the technique.
Back in Bombay, we built three restaurants — Nico Bombay, Farmer & Sons, and The Quarter at the Royal Opera House — each developing a cult following for their pizza. Now, with 30 years in hospitality and a singular obsession with great food, we bring everything we've learned directly to your kitchen.
Services
We work across the full lifecycle of a hospitality concept — from the first sketch to the thousandth cover. Pizza is our obsession. Hospitality is our life's work.
We define what kind of place you are and why people will keep coming back. Positioning, format, narrative, and the point of view that makes you distinct.
Proprietary dough formulas, fermentation protocols, sauce development, and recipe systems — tuned to your kitchen, your climate, and your customer.
A menu that works on the plate and on the pass. Designed for flavour, consistency, kitchen efficiency, and the margins that keep a restaurant alive.
The identity and environment that surrounds the food — naming, visual language, brand identity, and interior design. We have conceived and designed physical spaces from the ground up.
Hands-on kitchen training built around technique, not just procedure. We work directly with your team until the standard is second nature.
The right flour. The right tomatoes. The right produce. We know what matters and where to find it — wherever you are in the world.
SOPs, quality control frameworks, prep systems, and the operational infrastructure that keeps your standards consistent at scale.
For operators who want a long-term partner. We stay involved as your concept evolves, your team changes, and your ambitions grow.
This is what 30 years looks like. We offer complete restaurant consulting from conception to opening day and beyond — covering every dimension of what makes a great hospitality concept work.
We start where every great restaurant starts: with a clear vision. Who is this for? What does it feel like? What does it stand for? From there we develop the cuisine, the menu architecture, the sourcing strategy, and the kitchen systems that bring it to life.
We design the space — from the flow of the room to the materials, lighting, and furniture — so the environment is an extension of the food. We develop the bar program, whether that's a focused wine list, a cocktail identity, or a full beverage concept.
We build and train the team, write the SOPs, set the standards, and stay involved through the launch and beyond. Every great restaurant is a system of a thousand decisions made well. We've made most of them before.
Our Work
Get in Touch
Whether you're opening your first pizza concept, adding a program to an existing restaurant, or looking to raise the standard across multiple sites — we'd love to hear about it.
hello@farmerandsons.co