New Seasonal Cider Launch: Thorny Issue - Sloe Berry Cider from Sussex Farm | Limited Edition

Good afternoon, 

As if the Traitors final wasn’t juicy enough this week, I’m pleased to bring you more; we have just released a new seasonal cider - Thorny Issue.

2025 has been a mast year, where the trees & bushes coordinate a boom in the production of nuts, seeds & fruit. The hedgerows were heavily decorated with sloe berries and we thought - wouldn’t that make a lovely cider? And, why has no one else though of it?

Well, now we know why - the process was an arduous one. Picking them left us with scratched arms and pressing them, aching palms. And making a new cider in 4 weeks so we could launch it in time for cosy festive sipping, at the same time as apple harvest really tested us.

But, I’m very glad we did. Those dusty blue berries have made the most wonderful juicy purple syrup with subtle notes of almond & rich fruity tannin. It has resulted in a one-off blend of blushing cider, connecting Silly Moo with this season of hedgerow beauty & abundance, and we are very proud of the final result.

This is proper field to glass stuff, a real labour of love. We hope you enjoy it as much as we do. It’s ready to pick up from the farm tomorrow or order online for local drop-off or nationwide courier.

Cheers to that,

Rachel

Winter Preparations & December Events: Christmas Markets, Wreath Workshop & Supper Club | Sussex

Good afternoon, 

We’ve started bringing cows & calves back to the yard for the winter - partly because it’s getting too wet under foot and partly because of their penchant for acorns, which are poisonous and in this mast year of abundance, are carpeting most corners of most fields. Time to get a pig? Maybe.

We’ve almost finished apple picking and pressing, and have so far filled 7 of our 8 tanks. We’re routinely worn out by the end of apple harvest so are looking forward to a slightly slower November before ramping it up for all the festivities in December. Of which, there are plenty. So, I invite you to dig out your diaries and jot some down.

Instead of our planned Christmas Market on 13th December, we are hosting a series of smaller markets on the 6th, 13th & 19th December with a deliciously curated selection of traders on each day. Considering the numbers we had at the Autumn Market, and the lack of parking we have when a field isn’t a viable option, we thought we’d spread the fun (& footfall) over 3 Saturdays. You can see who is with us & when here.

We have our annual wreath making workshop with My Posy Neighbour on 29th November, where you can make a reusable wreath with ethical decorations & enjoy a welcome drink on arrival. More info & booking here.

And, our last supper club of the year welcomes Aaron Dalton of Four. to the table on 5th December, who will be serving up our Sussex Wagyu fillet as the main course - which feels appropriately decadent for December. Menu & booking here.

And lastly, we have a very special Sips, Slices & Sea Shanties evening on the 19th December, with Love’s Pizza and The Wellington Wailers. There will be cocktails & hot sauces from Spiced Sussex, pork to take home by Tynefield Farm & oysters to enjoy by She Shucks.

If you’re planning your festive menu, we have a few beef boxes still available to order and collect on either 13th or 20th December. They each have one main joint for the big day plus steaks, mince, braising, dripping, stock, bresaola and more. It’s all killer no filler.

That’s pretty much it from me other than to wish you a wonderful weekend, preferably spent outside or eating something special. Pop by tomorrow for a hit of both.

Rachel

Autumn Market This Saturday: Apple Pressing, New Cider Launch & Farm Harvest Festival | Free Entry

Good afternoon, 

It’s been a wee while since my last email because things have been rather busy at Trenchmore.

We’ve pressed three tanks of juice and picked half the orchard. We’ve finished this season’s calving, and took a late cut of 270 bales of silage last week. The apple swap has wrapped up with a record haul of 15 tonnes. Last Friday’s supper club with The Small Holding was a full house and honestly one of my favourites (I do say that after most of them, but I always mean it - maybe they just keep getting better?). We’ve confirmed our chef for December’s supper - the menu & booking details are coming next week.

We’ve been tinkering around making a brand new, seasonal cider with handpicked hedgerow fruit, which will be launching in a few weeks - more on that soon. I’ve made a fresh batch of beef stock and dripping to compliment the heartier meals these colder temps have got us craving, and we’ve done a hot honey collab with Clare’s Chillies - all will be available this weekend.

And, this Saturday is our Autumn Market!

The Autumn Market is always extra special as it’s our very own harvest festival. We will be pressing apples throughout the day, and bottles of fresh juice will be available. There will also be this year’s batch of toasty mulled cider to keep your cockles warm whilst you peruse the array of tasty treats.

We have a couple of new stalls: Slow Grown Farm selling cheeses from their own suckler herd of 100% grass-fed cattle, Sourdough by the Sea with bread making & starter kits and Sugrue Vineyard, who recently brought on Angela Hartnett as an investor and won Best In Show at the Decanter World Wine Awards this year. We’re in for a treat.

Plus locally and lovingly made chocolate, rum, chillies, charcuterie, hot sauces, sausage rolls, rye bread, olive oil, pork, lamb & beef. The bar is stocked with Sussex drinks, we have pizza, burgers, coffee & warm waffles, live music, our resident DJ and a farm walk with Andrew at 2pm. There is plenty to look forward to, and sunshine has been confirmed. As always, it is free entry and everyone is welcome.

We’re looking forward to seeing you.

Rachel

Apple Swap Tomorrow, Autumn Market & Christmas Boxes Now Available | Sussex Farm Update & Events

Good afternoon, 

The weather has been putting on quite a show this week. The main-character energy, the plot twists, the sheer drama of it all. Appropriate clothing has been a challenge - is it a fleece and dry robe (yes, I live in Brighton) or short sleeves and sandals? I’ve been beckoned into the yard by blue skies and bright sun to set things up for tomorrow’s apple swap, pack our deliveries and check the ripeness of our fruit (not quite there yet), only to be caught in a biblical downpour mere minutes later, and retreat to the safety of the office and tea making facilities, and send thoughts and prayers to those out in the fields. 

As so often happens with farming, we have nailed our sowing and rolling timings on some fields, and messed it up with others. Grass success relies on warm wet weather and seed to soil contact, so we roll the seed after sowing to nestle it happily into the earth below and wish it well on its journey towards the sun. We finished 46 acres on Monday evening before a well-timed downpour over night, but missed the boat with another 30 acres and it hasn’t been dry enough to get out with the roller since. Such is the way.

Whilst cooped up in the office and leaning into the fact that summer has come to an abrupt end, I’ve confirmed the traders for the Autumn Market on 11th October, added our 2025 Christmas beef boxes to the website, booked a date with Charlotte for this year’s wreath making workshop, and have been sourcing the ingredients to make a batch of mulled cider next week.

But before we get too festive, The Trenchmore Table returns on the 3rd October with the Green Michelin Star team from The Small Holding, and we only have a couple of tables left. Chef James has been working with our Sussex Wagyu for years, and they're bringing produce from their own organic farm to create something really special. It's communal dining from 6pm, with food served from 7pm, and we'll have the wood burners going as the evening gets cooler.

We’ve upgraded our apple processing operation this year and condensed it into one snazzy Swiss army knife machine that does it all - washing, milling & pressing. This was triggered by the dauntingly hefty crop of apples we have and the volume of enquiries about the swap this year, so we’re in the midst of working out how to use our new belt press and plan to start pressing your apples next week. I’m hoping, all going well, we may be able to offer apple juice on some of the swap days but unfortunately not in time for tomorrow.

If you are bringing us your fruit tomorrow, one option is to bring a vessel to fill with cider to take home. Other exchange options for 12kg of fruit is a 330ml bottle of Cowfold Cider, a pint to drink in the yard or a fillable 500ml bottle you can buy from us. Most of the cost for us is in the packaging, so I wanted to offer you more liquid with different options, whilst keeping the convenience of a long shelf life pre-packed bottle in the mix, too. More info here.

The shop fridges are full of roasts, steaks and braising beef and the boys are in the kitchen, so we hope to see you in the yard. With or without apples.

Godspeed,

Rachel

Rain Returns to Sussex Farm: Autumn Calving Update & Summer Market Tomorrow | Farm Walk at 2pm

What a difference a few days can make. After weeks of watching the fields turn increasingly brown, we finally had some proper rain this week and have taken the opportunity to spread some muck & yard compost and let the rain soak it in.

We're now halfway through the autumn calvers, and it's been a steady parade of new arrivals. The cows have been doing their job beautifully, and we're pleased to say mothers, calves and Nev are all doing well.

Nev will be hosting his farm walk from the yard tomorrow at 2pm, so you can join for an amble around the fields to see how everyone is getting on.

The market prep is well underway, and the space has been tidied and swept for our 4 food & coffee trucks, 15 local producers, and you lovely lot.

The weather forecast looks dry until the evening, so come down and join us for what promises to be a brilliant day of local food, good music, and excellent company. Bring the family, bring an appetite, and let's make the most of these final days before schools start and autumn properly settles in.

See you tomorrow,

Rachel

Calving Season Begins: 15 Calves Born as Sussex Farm Faces Challenging Harvest | Summer Market This Saturday

The big news from the farm this week is that calving has officially begun. We’ve welcomed 15 fresh faced and wobbly legged calves into the fields out of an expected 70, and they're arriving at a pace to keep Nev on his toes.

Whilst calving is always an affirming and exciting experience, this year’s field harvest has been a rather humbling one. We managed to bring in 49 bales of second-cut silage off 30 acres this this week, when we'd usually expect to see over 130.

This story is a common one, and Sussex is doing better than other counties right now as we have had some rain. A lorry driver from Dorset stopped in this morning and remarked that our grass looks greener than the fields around them. It’s a small comfort to know we’re not alone, but the reality will mean both straw and hay are in short supply and we can expect to see prices hiking up again when our stocks run short.

The cattle are unfazed and seem in fine fettle out in the fields, and we hope to be able to keep them out for longer this summer as the ground is so dry, so that is something to relish.

Our second summer market is next Saturday, and the countdown is officially on. There's something rather magical about gathering as a community, sharing great food, and celebrating what we grow and create here in Sussex. We’re looking forward to welcoming you all back for another day of delicious food, live music, and good times.

Please tell your friends, family and neighbours - the more the merrier! Come for the local food, stay for the Silly Moo Cider, and leave with a full belly and something delicious to take home.

Ciao for now,

Rachel

Bumper Apple Harvest 2024: Apple Swap Returns & Summer Market Ahead

The apple trees are practically groaning under the weight of this year's bumper crop, which is the biggest we've ever had. All this abundant sunshine has brought everything forward, and we're bracing ourselves for an early September start.

Farmer Knowles has been out with the scythe, clearing brambles from under the trees to give the team of pickers access, and we've been dusting off the rack and cloth press and washing out the tanks, ready for what’s looking like a hefty apple season.

And for those with their own bountiful crop, our apple swap is back for four Saturdays starting 13th September. Bring us 12kg of your homegrown apples and take your pick of a 330ml bottle to take home, a fresh pint to enjoy in our yard, or fill your own 500ml container straight from the tap (we've got some bottles if you need one). All the details are here.

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Our last supper club was pretty special, raising £1,226 for the Gaza Soup Kitchen whilst serving up what I can honestly say was one of my favourite suppers yet. With the doors flung wide on another balmy summer evening, we tucked into crispy ox tongue (which usually comes with a gelatinous texture but had been given the full MNW treatment), bavette cooked to juicy pink perfection over flames, and finished with honeyed Basque cheesecake alongside Golden Drop plums that Alex had hand-picked that morning. The food and atmosphere were both immaculate, and knowing that we were sending all the profits to those who very much need it made the evening that much sweeter. Thank you to everyone who joined us.

Next up, we're thrilled to welcome the team from The Small Holding on 3rd October. They hold a Green Michelin Star so we know we're in for a treat. The menu and booking details are here and we'd love to see you there.

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And lastly, in just two weeks, we're throwing open our gates for the second summer market this year. Come and browse our friends' stalls filled with fresh bread, local cheese, plants for your garden, high welfare meat, fermented delights and all manner of spicy treats. Stock up your larder, enjoy the live music, and join us for another day of farmyard merriment.

Can You Farm Organically AND Regeneratively? Our Experience Explained

We joined a crowd of local farmers (and HRH Sophie) at Plumpton Collage two weeks ago to hear Gabe Brown speak. Often dubbed as the godfather of regen-ag, and coming all the way from North Dakota, it felt like our version of the Oasis reunion. Maybe a little less rowdy and a few more gilets, but there was definitely a buzz in the air when he came on stage.

I’ve read Dirt to Soil and am familiar with his story, which is one of weather related crop failures and debt forcing him to farm without a plough or artificial inputs, and slowly turning his fortunes around. It’s an excellent journey, and has inspired plenty of farms (Trenchmore included) to change how we do things.

One of the topics that came up in the q&a was if it was possible to farm organically and regeneratively - which Gabe manages to do in North Dakota. It’s an interesting conundrum, and one that we haven’t quite managed to achieve.

The organic standard means no synthetic pesticides or fertilisers, no GMOs and no routine antibiotics. It incorporates careful stewardship and high welfare standards.

Regenerative farming is about putting the health of the soil at front of mind with every decision you make, and using certain practices - diversity, grazing & compost - to put life & organic matter back into the ground. As a result, you don’t need to use as much synthetic inputs and you improve the ecology in the fields and the health of your herd.

There are many crossovers between the two styles, and the objectives are very much aligned - healthier land & animals, healthier food, healthier living.

The one clash is how you kill off prevailing grasses and weeds in order to grow mixed species herbal lays and crops. In our experience, without killing it off, the established black grass will outgrow what you sow, and you won’t be able to harvest or graze it effectively.

Organic farms tend to use the plough - which damages the soil and uses lots of diesel. Gabe’s farm uses a prolonged period of frost. Regenerative farms often rely on sprays. In our balmy maritime climate we don’t have the option of extreme weather, and we can’t graze it down tight enough to take out the roots. Trying to work out which is the lesser of two evils is tricky, but we’ve decided that a considered light spray, done at the right time, is better than disturbing the soil and damaging the life underneath.

As a result, our soils in some fields have doubled their organic matter since we’ve been looking after them. A picture of Farmer Knowles showing that off below.

Regenerative farming is a journey, trying to work out the best things to do with the soil type and weather conditions you have. Every year we flex and hone and work towards doing things better - reducing inputs and building more life. It’s relentless and rewarding.

Summer Market Tomorrow: Drought Update & Local Food in the Sunshine

We’ve been making hay and repairing roofs whilst the sun shines. The dry weather has been a blessing for many things - yard maintenance, fixing fencing and laying water pipes - but the drought has taken its toll on our crops. The grass has stopped growing and our barley & peas are no longer viable to harvest, so we shall graze them instead. We’re moving the cattle frequently, making sure they have fresh pasture and trees to hang out under.

We’ve also been sweeping and setting up the yard for our first of two Summer markets tomorrow, which is set to be pretty darn sunny. Fear not - we have shade, ice cream and juicy cold cyder.

There will be food trucks, local producers and music, and a walk around the farm with our Nev from 2pm if you fancy. You can pre-order beef and cider to pick up from the yard shop, or just swing by to peruse the array of beef, lamb, fish, pork, spirits, sauces, plants, chocolates, coffee, charcuterie & sweet treats.

Bring sun hats and come hungry. We’re looking forward to seeing you.

Rachel

Summer Market at the Farm: Local Producers, Live Music & Farm Tours

It’s the first of two summer markets at the farm next Saturday and we’d love to see you there.

As the markets have grown each year, we’re chuffed to have more lovely traders asking to join the line up. Having been a trader myself, I think the best markets are those with a small yet mighty group of producers that compliment each other, rather than too many that have to compete for your attention. We want to celebrate excellent producers, that are growing and making things in line with our values - seasonal, local, ethical & exceptionally delicious. That’s why, as with all of our markets, you will see some very familiar faces, and on occasion a few new ones thrown into the mix, who we think are doing something special.

July’s market will be welcoming back Clare’s Chillies, Cocoa Loco, Susana & Daughters, Slake Spirits, Curing Rebels, Spirit of the Downs, Spiced Sussex, Rockhopper Roaster, Tynefield Port & Moxon’s Fish. We’re also introducing Snug Cookies - who uses organic British flour, local farm eggs & Sussex raspberries - and Slow Grown Farm from Petworth, who make cheese from their own herd of grass-fed cows, and charcuterie from their own organic pigs.

There will be ice cream, coffee, pizza and burgers, as well as live music and our resident DJ, and you can join Nev for a wander around the farm at 2pm to see what’s going on behind the scenes. Just look for the cowboy with the mic by the bar.

Bring friends, bring family, bring a big tote bag and an empty stomach. Entry is free and the farm gate will be wide open.

We’re also open tomorrow for the usual lovely fare, and the fridges are full of picanhas, tri-tips & fillets. I hope to see you in the yard v soon.

Rachel

How We Became Wagyu Producers: From Embryos to Sussex Grass-Fed Bee

I had a lovely chat yesterday with a journalist writing a piece for The Pig Hotel. He was interested in tracing the roots of the different farms they work with, and asked how we came to be wagyu producers.

It’s a good story, and I thought you might like to hear it too.

We began in 2012 with an ambition to farm for flavour - if you haven’t seen Dan Barber’s Chef’s Table episode on the topic, I highly recommend it. We started with a small herd of Limousin cattle - a French breed known for high-yielding lean beef. It was the supermarket favourite at the time (before Aberdeen Angus took over), but it didn't quite hit the mark on flavour.

So, we looked a little further afield. Japan’s wagyu cattle are famous for their marbling - the intramuscular web of fat that gives beef its richness and tenderness. Most people know the black wagyu, which marble well but require a high-soya or maize diet to finish. The lesser know red wagyu - or Akaushi - do better on grass and suit our soil-focussed style of farming.

At the time there weren’t any Akaushi in the UK. So, we sourced a fertilised embryo from America, cryogenically frozen in liquid nitrogen, and implanted eight embryos into our Sussex cows. It was an expensive & lengthy process, but from those eight, we were pleased to welcome a full-blooded Akaushi bull and cow - Red Emperor and Princess. I'm not sure who was responsible for naming them.

Sadly, Princess developed Johne’s disease and didn’t live long, but Emperor is still out in the field today, helping us raise a happy, hardy, hybrid herd.

We now have over ten full-blood wagyu bulls to take the pressure off old Emperor, and we cross them with Sussex cows to produce Trenchmore Beef. Slow-grown, nicely marbled, and grazed on Sussex grass.

Come and see us & Red Emperor one Saturday soon,

Rachel

P.S. It’s our first of two summer markets in on 12th July, and tickets are now up for our August supper club with chef Michael Notman-Watt.

Peak Season on the Farm: Silage Making, Hay Cutting & Fun Run This Saturday

It’s peak season on the farm. The lads were out mowing until dusk last night, and today are busy making silage. Hay is likely on the cards for next week. After a très bon spring for grass growth, the recent rain has given everything a fresh boost. The fields are lush, the herd is content, and we’re just about keeping up with it all. A happy sort of chaos.

Our water harvesting system, which dried up in May, is now back to cheerfully half-full, and will be used to keep the animals watered in the yard and fields.

We sent 6,000L of last year’s cider off to Somerset on Tuesday for packaging. This means it’s also now time for scrubbing tanks and sterilising pipes, ready for filling again in the autumn. A humbling reminder that cider making is pretty much 20% apple play and 80% washing up.

Meanwhile, the RunBrighton team are out putting up signs and marking the route for our fun run on Saturday. There are still a few spots left if you fancy stretching your legs - or if running is not your thing, just come along to enjoy the music, cider and burgers in the sunshine. No need to book if you're not running - just turn up and tuck in. More information here.

Hope to see you in the yard on Saturday,

Rachel

Farm Update: Abattoir Crisis on BBC Radio Sussex & 5 Star Food Hygiene Rating

The barley has just come up and the peas are close behind. The crows & pigeons are having a pretty good go, but as Nev generously said “we planted enough for everyone”, so we’re not worrying too much. Elsewhere, the grass is looking lush and long, thanks to a lot of sun and a little rain, and the cattle are very happily grazing and lazing.

Andrew was interviewed on BBC Radio Sussex on Wednesday morning about the abattoir issue, and talked to Danny Pike about the current challenges with recruitment, waste disposal & regulation. You can listen to the conversation here (scoot to 1hr 12m).

We maintained our 5 star food hygiene rating for the Trenchmore kitchen this morning, which is no small feat for a working farm. Good things at the farm all round this week.

We’re serving juicy burgers and juicy pints tomorrow so pop in and enjoy the 5 star space, if you fancy.

Rachel

June Events at the Farm: Supper Club with Ali Munro & First Ever Fun Run

The apple blossom in the orchard this spring has been abundant. That coupled with the bee hives we’re hosting for a friend in the next field along, and we’re hoping for a bumper crop come autumn.

Andrew is away this week, and will be pleased to hear things are ticking along nicely in his absence. Nev has been feeding & bedding the finishers, and checking on the grazers out on pasture. Gareth has been cutting silage at our sister farm down the lane, and I’ve been dealing with yard visitors and trade accounts, whilst listening to a jackdaw, linnet, wren & goldfinch frolic just outside the office. It is a nice pace for a sunny mid-May week - fairly quiet on the farming side, but plenty to talk about on the events side.

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On 6th June, we’re hosting a supper club with Ali Munro, who runs Alberta’s in Brighton. His food, “an intoxicating blend of joy, soul and buzz”, was reviewed by Tim Hayward in the FT last year, who gave high praise to Ali’s sea bass tiradito dish - one that he is bringing to Trenchmore next month.

That, along with coal roasted Sussex Wagyu rump for the main, and Shrub’s strawberries for dessert has our stomachs grumbling in anticipation.

My experience of Ali’s cooking, which has involved an outrageous slab of deep fried lasagne, probably the best Trenchmore shin I’ve tried, and the aforementioned sea bass, is that it is with meticulous skill & thoughtful design that it presents as fuss-free grub, using top notch local ingredients and cooked by a charming and heavily tattooed Scotsman.

Eating at the farm, I hope, is a similar experience - it is unapologetically casual dining,  being in a farmyard on communal tables with eclectic chairs and mismatched crockery, and yet we work with the best chefs and ingredients in the county, putting delicious things on your plate, and pouring our favourite Sussex wines, beers & cider into your glass. You can see the full menu and book a seat here.

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On 14th June, we are hosting our first ever fun run. It’s a 7km run around the farm, with costumes encouraged. You can sprint, jog or walk your way around the route, landing back in the yard for a celebration ft. burgers, pints & live music. You can come along and enjoy the vibes without the run (burgers will be first come first serve for non-runners), or work up an appetite through the orchard, woodlands, and around the fields first. You can find out more and book a spot here.

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And lastly, we’re mulling over a few things that we’d like to start offering and wondered if you’d be interested in using a sauna at the farm. Details are very much still being worked out, but we thought it a wise idea to gauge the interest before investing too much into it. If you would be interested, please reply to this email with a simple “sauna me up”.

That’s all from me today. Wishing you a lovely sunny rest of your week,

Rachel

Spring Market Recap & Farm Updates: Supporting Small Abattoirs

The Spring Market was brilliant last weekend, with unexpected sunshine and over a thousand of you stopping by. Thank you to everyone who popped in, ate, drank and bought some local produce to take home. Our supper club this evening with Kanthi Thamma is a full house, but the tickets are now available for the June supper with Ali Munro. Between laying the table and cooling the wine this afternoon, I thought I’d send a quick update on farm news -

Our last calf of the season was born this week, and we moved all of our cows with their spring calves outside. One of our neighbours is mowing grass to make silage for us today, as he has an early heading variety. We’ve also vaccinated the herd for leptospirosis & blackleg, so apologies to our closest neighbours for the commotion in the yard.

Further afield, MPs are meeting to discuss the merits of small abattoirs next week. It’s not a topic that most like to think about, but small abattoirs are essential for farms like ours to operate in the way we do. There are very few left, and those that remain are under immense strain to stay open. If you have a moment, we’d appreciate you emailing your MP about the issue, and I’ve put some information about it here. Thanks in advance.

And lastly, tomorrow we’re hosting a Taste & Trail charity walk between Trenchmore & Spirit of the Downs Distillery. The walk is about 4 miles, and you get a tasting either side in exchange for a donation - more info & the route is here. Moo Tap, farm shop & 3Bros burgers on as usual tomorrow, between 11am & 4pm.

Wishing you all a sunny, long and delicious weekend,

Rachel

Soil health is wealth

Good afternoon,

We put a group of cows in the orchard yesterday, which just feels correct. They won’t stay more than a few days as the grass won’t sustain them for longer, but it’s lovely to have them in there for now. The 6 or 7ml of rain we’ve had over the last two days has been welcome, and without wanting to dampen this sublime spring, a few more would definitely do the grass some good.

I listened to The Food Programme episode on regenerative farming a few days ago, which reminded me to talk about it more - on here and in person, if you fancy a chat in the yard on Saturdays. It’s a term that I’m guilty of throwing around, and as it hasn’t been clearly defined and probably still isn’t widely understood, it might sometimes land as a little meaningless or green washy. Our understanding of it is farming in a way that promotes soil health, biodiversity & captures carbon. Regenerating the land, to get it back into a better position for things to thrive on their own terms again.

So in an effort to do better, you can expect a little more on this from me moving forward. The reason I mention it today is because ground cover is one of the important elements of regenerative agriculture, and the recent dry and sunny weather has made a strong case for it.

Two neighbouring fields photographed on Tuesday evening - the first being bare and looking parched. The cracks of dried ground go 3 or 4 inches deep, and the health of that soil will have been compromised. The second with grass cover, which looks a little thirsty too, but the soil beneath is soft and damp. The roots from the grass go deep into the ground and pull up moisture from below which sustains the top layers until the next rainfall. It protects the top soil from erosion from strong winds, strong rain and unusually dry periods - all of which we can expect to see more and more.

This isn’t revolutionary, I’m sure most of you will be familiar with the basics principles of how things grow best. But it is one of the things that conventional farmers might not have prioritised because a cover crop isn’t necessarily a cash crop. Committing to farming regeneratively means we include long term soil health in our plans and processes. Not everything goes to plan, but constant ground cover is something we’re pretty good at.

If you’re considering popping in tomorrow, Laura is running the shop & tap. The fridges are full of tomahawks, sirloins, fillets & rump joints. Next week is our Spring Market so if we don’t see you tomorrow, we hope to see you then.

Writing to your MP about the upcoming debate on small abattoirs

MPs are due to debate the merits of small abattoirs on 8th May at 3pm. Please contact your MP and tell them why small abattoirs matter to you.

There is more information to be found here, and some key points to include:

• Small-scale abattoirs support local food systems which often include animals better suited to our landscape (smaller, native breeds), but which do not meet the requirements of a standardised wholesale market

• Native breed animals often make excellent conservation graziers. The UK has lost 97% of its grasslands since the Second World War, and 80% of its chalk grasslands. Grasslands are a carbon sink and haven for biodiversity which are best maintained and restored by grazing

• Without small abattoirs, farmers can struggle to sell their meat directly to the public as most large abattoirs do not offer a kill and return service. This removes a key way in which they can build relationships with their local community and diversify their offering in the form of farm shops etc

• Many farmers would have to reduce their herd size or perhaps even stop farming entirely if they were unable to access a local abattoir. This leads to the death of family farming as land is brought up by “super farms” who often don’t have the same sense of guardianship over the land

• The loss of small abattoirs also affects associated professions such as butchers, delivery drivers, and vets

• Restaurants who value quality, sustainable meat with a story will find it harder to source it, impacting their sales and local food tourism

• Opportunities for local level public procurement of meat are also removed if there is no readily available supply

• As fewer abattoirs are available, animals have to undergo ever increasing journeys to slaughter – causing unnecessary suffering and upping the carbon costs of British meat

• National and local food security is also impacted by the loss of local food infrastructure, leading to offshoring of food production and a more vulnerable food system

• Within Sussex, there is support for a new or improved local abattoir from Local Authorities and nature organisations as it meets or supports several biodiversity and local economy aims

Newsletter 8th April

Good afternoon,

We enjoyed a very special supper at the farm on Friday. We had Michael Notman-Watt (of Masterchef fame) and Ben Prok (of Spiced Sussex fame) joining forces to bring big flavours over 5 dishes, with our Sussex Wagyu fore rib as the star of the show.

Thanks to a balmy April evening, we spent the first hour with drinks and nibbles in the yard watching Michael tend to the barbecue. In terms of vibes & flavours, it was definitely one of my favourites so far. If you’d like to join us for the next one, chef Kanthi (who has just won a Brighton’s Best award) is cooking a Sri Lankan & Indian inspired menu on 2nd May. You can book a seat and check out the menu here.

If supper clubs aren’t your bag, we have three other events coming up that might whet your appetite. First off is our Spring Market on 26th April. Tynefield Farm is serving a hog roast, 3Bros are cooking burgers & the Little Vintage Tin are bringing their ice cream van for you to tuck into - plus we have a delicious array of Sussex food & drink producers to try, talk to and take something tasty home from. Live music, DJ & a farm walk are on the menu as well, of course.

Next is our Taste & Trail charity walk from Trenchmore to the Spirit of the Downs Distillery, or vice versa. It’s a £10 donation per adult (kids go free), which is raising funds for our local primary school & the Bolney Bell Ringers. For your donation, you can enjoy a brandy tasting at SOTD and a Silly Moo Cider tasting at Trenchmore. The walk is 4 miles through woodland, along lanes & across our fields and should take an hour or so each way. More info is here.

And lastly, our fun run is just 10 weeks away on 14th June. Tickets for runners are £35 which includes the 7km run, lunch, a pint & Silly Moo Cider glass to take home. There will be live music and a DJ to enjoy in the yard after sweating it out in the fields. Booking and more info is here. Non-runners are welcome and don’t need to book, but might want to pre-order a burger the week before. 

More cows have gone outside this week, and are enjoying the dry ground and lush herbal lays that this sublime spring has bestowed. Here’s to plenty more sunshine, with a little rain at some point to jolly along the grass growth and keep things in check.

Newsletter 19th March

Good morning,

Things are feeling good on the farm at the moment. The daffodils are looking decisively jubilant, there is early blossom on some of the trees and wild garlic is carpeting patches of ground leading up to the yard.

The soil is dry enough to drive on so we’ve been rolling the ground ahead of mowing this week, and we’ve been spreading farmyard muck on some of the fields. There is even talk of getting the first of the cows out in a few days, which is well ahead of last year. Farmers can be a grumbly bunch, but, other than the dispiriting news about the SFI scheme, there is much to be cheerful about at the moment. Early morning frosts are giving way to warm, blue skied days, the grass is growing and there is an enthusiasm in the air that tends to be saved especially for this time of year - when things waking up, calves are being born and spring has well and truly sprung.

In keeping with this theme, we have 3 Sussex Morris groups - Mythago Mythago, Box Hill Bedlam & Black Swan - joining us in the yard on Saturday to celebrate tomorrow’s equinox and encourage a good apple harvest this autumn with a jolly good apple howling. You can expect vibrant garms and bell-ringing - as well as the usual burgers, cider & wholesome merriment aplenty. It’s free to join and you can pre-order a burger here.

We hope to see you in the sunshine soon,

Rachel

Newsletter 28th February

Good afternoon,

I hope the sun is shining where you are. We’ve had a good full week, with new calves landing in the yard every day. We’re a third of the way through them now and look forward to greeting the rest over the next few weeks, and turning them all out as soon as it is dry enough.

We pregnancy tested the cows due to calve in the autumn on Tuesday, and 90% are in calf. You’d hope it to be higher but the wet weather last summer meant the grass wasn’t calorie & nutrient rich enough to keep the girls in tip top conceiving condition. We’ve also noticed our beef cattle are taking longer to fatten and finish than usual, and put this largely down to last year’s grass quality. We’ve upped their finishing ration but excellent beef can’t be rushed, which means our supply has been struggling to keep up with demand since the start of the year. We’re starting to catch up now, and the shop fridge has plenty of tomahawks, fillets, flat irons and mince for tomorrow.

Our water harvesting kicked into action this week, with a slightly superfluous filtration and UV sterilising system. It collects all the rainwater that lands on the barns, and feeds into the water troughs and our pressure washer, which we use to clean the trailers and yard. There is an issue with water shortage with all of the building developments in the area, so it’s good to get our cattle off grid and reduce water run-off from the yard.

It’s also time to start pruning the orchard, now that the ground is drying up. If anyone fancies some time with the secateurs in the sunshine, let me know. We sent 6,000L of 2023 cider base to Somerset to be blended with Ringden Farm apple juice and packed into kegs & bottles on Wednesday - so we’re looking forward to pouring, delivering and drinking the fresh batch soon.

That’s pretty much all from me today - Rosie is running the yard shop & pouring the pints tomorrow, whilst Patrick fires up the grill & serves burgers from 11am to 4pm. Rosie’s sheep have been looking lush and she has plenty of lamb joints, cutlets & chops to sell alongside our beef. Make space in your fridge and come fill your boots with something delicious for the weekend.

Hope to see you in the sunshine soon,

Rachel

Spring Morris Dance - 22nd March, 11am-4pm, more info here

The Trenchmore Table ft. Spiced Sussex & Michael Notman-Watt - 4th April, 6pm-10pm, menu & booking here

Spring Market - 26th April, 11am-4pm, more info here

Silly Moo 7 fun run - 14th June, 12pm start, booking & info here