Good evening,

Excuse the evening email. Daylight hours are short, sweet and very precious at the moment, saved for being outside as much as possible. Today’s allowed for laying down extra car parking mats for Saturday, hanging lights in the barn and setting up the restaurant for tomorrow’s supper club, whilst our friend Adam added a little flare to our newly insulated Cyder Shack with some farm branding. Farming for flavour was the chosen tagline and we hope you agree it suits us.

Christmas has landed at the farm. The first of the beef boxes have arrived back from our butchers, the wagyu fat and beef bones have been simmering on the stove, ready to be jarred up for festive cooking, and the yard is getting a makeover for our upcoming events.

We’re kicking off the Winter Market series this Saturday, and doing things a little differently this year. We’ve spread the market out over the next three Saturdays, with 6 or 7 different traders each week. There will be festive tunes, mince pies, mulled cider, and plenty of delicious and locally made food & drinks to stock up for presents or to enjoy at home this month. Come to one, come to all - but please car share when possible, and leave your white trainers at home.

This week’s market has tasty tipples from Slake Spirits, starter packs from Sourdough By The Sea, Italian treats from Sitalia Deli, olive oil from Golden Nectar and cheese from High Weald Dairy. Plus the Bus & Bug coffee truck and 3Bros burgers. And of course, plenty of Sussex Wagyu beef and farmhouse cider to gift to a love one or yourself.

We hope to see you this December, Rachel