Welcome to Stories chapter 6 in collaboration with Micheal Notman-Watt & Dave Pearse at Trenchmore Farm.
On the farm ⬇️ Andrew Knowles and family; We believe in good food, grown well.
We're mixed farmers growing beef, apples and grains - the cattle eat the grass and apple pomace, the straw from our wheat is used to bed the cattle, the cattle muck is spread on the fields to help improve the soils and feed the crops. A virtuous circle, allowing us to improve the soils and grow more delicious, sustainable food. Including 28 day dry aged beef from our slow grown Sussex crossed Wagyu cattle, cider from our traditional cider apple orchard and heritage wheat, a mixed landrace grown from locally-sourced seeds.
On Mike ⬇️
The Syndicate Kitchen believe that the focus is not what one person is doing, but what we (producer, collaborator, chef and diner) can achieve together. We celebrate the bonds people can create around food. With the kitchen run by Michael Notman-Watt, who is passionate about producing simple, delicious food that brings people together to share memorable eating experiences.
From the planting of the seed through to the last mouthful of a dish, the process of growing and cooking is just as important as the act of eating. We want to celebrate that process and put a spotlight on all the hands that have made it possible.
On Dave ⬇️
Kiwi chef that grew up on a farm in the rural North Island of New Zealand. Learnt to chef in the capital Wellington, where there was plenty of fresh produce on hand between the suppliers and local farms.
At 24 decided to run away and cooked my way through Australia and alot of Asia. Landing finally in Brighton to catch up with some friends, I found it too interesting to leave.
Join us for a table to farm dining experience.
Wood fired cooking, natural wine and cider from the farm. Tickets available soon. We’re also cooking a farm roast on the Sunday, more details on this to come.
@michael_nwatt @thesyndicatekitchen @sussexonfire @theherbkitchen @trenchmore_farm
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