Good afternoon,
March is days away and with it, hopefully some warmth, longer days and signs of spring. Sam managed to source some early wild garlic for our Valentine’s menu, and the apple trees are beginning to wake. We’ve only managed to prune half the orchard so far - the cold, dark days and relentless rain haven’t been beckoning me & my secateurs outside, but next week looks like we’re due some sunshine so I’m hoping to spend the afternoons trimming. Let me know if you’d like to join me.
We’ve had 30 calves in the last couple of weeks, which means we’re almost halfway through the spring calving block. They will all be turned out into the fields in a month or so.
With Mother’s Day and Easter fast approaching, we are well stocked with Rosie’s lamb - in the fridges and on our supper club menu this week. You can pre-order a box or joint on our website ready to collect on Saturday - or we can hold it in the freezer until Easter if you prefer.
Rosie runs her flock of Suffolk mule ewes from Nuthurst Farm, grazing meadows, pastures, orchards and vineyards around the Horsham area. She sells her lamb from September through to May, supplying the Trenchmore shop and local customers, chefs and butchers. The lambs are also native cross breeds, famed for the flavour. They're reared on grass in a slow, extensive system, which gives the animals a better life and a truer, richer tasting meat.
We’re mostly full but do have some seats available at Friday’s Trenchmore Table, if you haven’t yet booked.
Sam is prepping the lambs tomorrow and we’re all set for quite the feast. We can cater for veggie & vegan appetites, but we need to know at the time of booking as everything is prepared to order.
The yard shop & Moo tap is open this Saturday 11-4pm, and the boys are cooking burgers 12-3pm. You can order a burger here.
