Good afternoon,
We are really looking forward to Saturday as it’s our first market since December. With a fairly variable forecast, we’ve evicted a few of our housed cows (happy days for them) and swept out a couple of the bays in the roundhouse barn to make space for seating, in addition to the Cyder Shack.
So we will be here from 11am - 4pm, eating, drinking & being merry no matter the weather. Naturally.
We have a delicious line up of farmers, makers, chefs, foragers, brewers & distillers joining - Spiced Sussex hot sauce, Cocoa Loco, High Weald Dairy, Titch Hill wines, Curing Rebel charcuterie, Tynefield Pork, Nuthurst Lamb, Sussex Bee Farm, Spirit of the Downs, Goldstone Rum, Ringden Farm juices, Wildling Drinks & Terra Vitum tea. And of course plenty of Trenchmore Beef & Silly Moo Cider to fill your boots with.
SoPi pizza & 3Bros burgers will be keeping us fed, and the Moo Tap & Sussex Coffee Truck are keeping us quenched. Nev will set off for the farm tour at 2pm from the yard - just look for the chap in the cowboy hat.
In preparation for the market, we have FILLED the fridges with steaks - sirloin, denver, flat iron, chuck rib eye, fillet, tomahawk, bavette… want it? We’ve got it.
Pre-order online or pop in on Saturday.
The Trenchmore Table is back open next Friday, and we've got an amazing chef joining us for his Trenchmore debut - Dan Ibbotson.
Dan (from Etch. by Steve Edwards) won the Sussex Young Chef of the Year, and was a semi-finalist for the national Young Chef Young Waiter competition in 2021.
The 3 course menu he has put together to showcase our beef has Sussex Wagyu rib eye as the main course, so we know this is going to be one of the most delicious meals served on the farm.