As we are now in the Yellow Phase, we are pleased to offer outdoor dining on our patio (weather permitting)! The patio will be open Wednesday through Saturday from 3 – 8 pm. All guests are required to wear a mask onto the premises, but are welcome to remove them while seated.
We will have a limited menu to start, and we are offering beer, wine, and cocktails! We appreciate your patience as we get back into our groove!
Reservations will be accepted beginning Wednesday, June 10. There will be a 75 minute time limit on these tables as we would like to allow as many people as possible to enjoy a night out!
Take out will still be available Wednesday through Saturday and pick-up times are 3 – 8 pm. Ordering goes live the night before for the following day. You can order for same day pick up until 7:15 pm. Once we are closed for the evening each night, the menu for the next day will be made available for pre-order.
Please select pre-order, choose your date, your time, populate your cart, and pay via credit card. You should get an email confirmation after your order is placed. Arrive at the time you selected, and all takeout orders can be picked up through the front door at our host stand. Please make sure you check your order before you leave the parking lot, and ensure you grab all bags in your order.
For a more detailed walk-through of the ordering process please go to our Instagram profile.
We are providing a limited menu to start. If you have any suggestions where we can expand, please slide into our DMs via Instagram @fandfhorsham and we will do our best to add items. We appreciate the support now and always. We can’t wait to give you all big hugs, but if you’d still prefer takeout, you can do that by clicking the button below. Cheers!
For updates follow us on Instagram and Facebook.
We do our best to source from farmers, brewers, and other makers in nearby communities to ensure the quality and freshness of our fare. Keeping the producers close helps to develop a relationship with, and to tell the story of, the farmers and brewers and create a food and beverage experience that highlights the hard work of many in the region. They are your neighbors.
On behalf of the Farm & Fisherman Tavern Team, thank you for supporting us, our farmers, and brewers. #EatLocal #DrinkLocal
We are open for outdoor dining every week!
Wednesday – Saturday
3:00 – 8:00pm
Reservations are gladly accepted!
Jun 24 – Jul 18
Our Family Bundles feed 4 for $45. They are available for takeout Wednesday – Saturday each week, and can be ordered through our online ordering system.
As we start to gather in the coming months, remember that we do have a full catering menu that is still available for all of your family events or business luncheons!
We kindly request 48 hours notice for any catering orders!
The Farm & Fisherman Tavern in Horsham is …
the second iteration of Chef/Owner Josh Lawler’s Farm & Fisherman Tavern in Cherry Hill, NJ. In partnership with Chef Todd Fuller, they have established their aspirations to pair preparations of regional produce and proteins with carefully-selected wine, spirits, and local drafts in a comfortable, family friendly, tavern environment.
Chef Lawler graduated from Drexel University in 2001 where he met his wife Colleen, and received a B.S. in Hotel and Restaurant Management. Chef Lawler worked at multiple Philadelphia restaurants including Buddakan where he met his partner Chef Fuller. Eventually, he moved to New York and began his trajectory to chef de cuisine at Blue Hill at Stone Barns, the acclaimed Pocantico Hills, NY restaurant owned by James Beard award-winning "Chef of the Year" Dan Barber. There he developed the restaurant's daily five- and eight-course tasting menus, focusing on local, sustainably raised ingredients, and earned a host of accolades, including helping the restaurant be named by Food & Wine magazine as one of their "10 Life-Changing Restaurants."
Lawler re-established himself in his hometown of Philadelphia, in March 2011 with the opening of the The Farm and Fisherman on Pine St, a 2012 James Beard semifinalist for "Best New Restaurant" in America. Proudly working to promote the area's farmers, including those from neighboring Lancaster County, some of the richest-producing non-irrigated soil in the country.