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Local, Delicious beef

Trenchmore's suckler herd are slow grown and grass fed, spending the summer grazing the fields around the farm and the winter in our award winning Roundhouse Barn, specifically designed to keep the animals happy and healthy.

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Farming sustainably is important to us. The cattle's finishing ration is based on grass and herbal ley silage and includes by-products of human food production; brewers grains that are high in protein and oils from our local craft brewers, linseed cake from oil pressing that helps to boost omega-3, molasses to provide a sustainable source of energy trace minerals needed for healthy animals and straw from our wheat harvest to provide fibre and improve rumen function. And of course, the apple pomace from our cider production each autumn.

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Grass is the most important part of their diet. This is grown both on our permanent pasture fields, which produces mixed grasses from fields that could not grow another crop viably into food we can eat, and our herbal leys, which are part of our 6 year crop rotation and used to help restore fertility and soil structure. 

Mixed farms that use ruminants to turn grass into food and improve soil structure are becoming recognised as being at the forefront of sustainable farming. Using animals to turn grasses into meat and help build nutrients levels in the soil means we can minimise artificial fertiliser use and maximise local quality food production. 

We know people want consistently delicious meat - by selective breeding, our high welfare approach and enhanced nutrition we strive to achieve this. We are learning a lot and are delighted with the feedback so far.

We also know that our chefs want consistent supply - something we have found challenging this year due to the increase in demand. We are growing our herd but this process takes time, so we will be working with local farm Riverside Wagyu in the meantime. James Allen also believes in producing delicious food grown well and shares our attitude towards welfare and sustainability. His Angus X Wagyu beef tastes superb and we are proud to supply it to our chefs under the Trenchmore brand, after discussing it with each of them. If you would like anymore information about this, please get in touch. 


Our Sussex x Wagyu beef can be found on specials boards across Sussex and is a menu staple at:

  • South Lodge in Lower Beeding
  • Gravetye Manor in West Hoathly
  • Drakes in Brighton
  • Ginger Man in Brighton
  • Chewton Glen in the New Forest
  • Roast in Borough Market
  • Etch in Brighton
  • Alexander House Hotel in Turners Hill
  • The Shepherd and Dog in Fulking. 

Our Sussex X Angus beef can be found at:

  • Ockenden Manor in Cuckfield
  • The Cat in West Hoathly
  • The Crabtree in Lower Beeding. 

Butcher's Beef Bags are also available to order. Please get in touch if you would like more information. rachel@trenchmore.co.uk