rachel@trenchmore.co.uk . 01403 610136

Yard shop & cider tap open every Saturday 11am - 4pm

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Welcome to Trenchmore Farm

We believe in good food, grown well

We're mixed farmers growing beef, apples & grain - the cattle eat the grass and apple pomace, the straw from our wheat is used to bed the cattle, the muck is spread on the fields to help improve the soils and feed the crops.

A virtuous circle, allowing us to improve the soils and grow more delicious, sustainable food. Including dry aged beef from our slow grown Sussex crossed Wagyu cattle, cider from our traditional cider apple orchard and a diverse population wheat, grown with minimal intervention.

We farm for flavour, and were delighted to have been a finalist for the Sustainable Food Made Good Supplier of the Year Award 2016 and winner of the Sussex Food and Drink Awards Farmers of the Year 2017. Rachel was a grand finalist for the Young Sussex Farmer of the Year in 2019.

We are open every Saturday for you to pick up ordered produce, say hello to the cows or join us for a drink in the yard. Alternatively, we like to support our local pubs, farm shops and cafes - a list of our Sussex stockists is available here.

We’re open 11am - 4pm on Saturdays.

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Sussex Wagyu Beef

Our happy Sussex Wagyu cattle are mostly grass fed, also enjoying some protein rich brewer’s grains from Hepworth Brewery, some pressed linseed cake from Flax Farm and the occasional treat of apple pomace from our cider press.

We're using traditional methods with new research to produce succulent, slow grown, dry aged beef.

Silly Moo Cider

We have around 1,600 traditional cider apple trees in our 4 acre orchard. We blend this fruit with the apples donated at our annual swap and ferment in tanks over winter to make our cider. Once fermented bone dry, we blend with fresh juice before packaging.

It’s a deliciously fruit-forward farmhouse cider with a moreish tannic finish.  

 

Thanks to Sussex Shortlist for including us on their Sussex wholesale supplier directory, dedicated to championing local produce while considering everyone’s carbon footprint.