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