What happens when a family farm decides to make cider the old-fashioned way? Rachel from Silly Moo Cider reveals the journey from a south-facing field that was almost a vineyard to creating what she calls "unusually civilised farmhouse cider" in the heart of Sussex.

Unlike mass-produced alternatives that might contain just 35% juice, Silly Moo creates authentic full-juice cider using wild yeasts naturally present on apple skins. No added sugar before fermentation means you're tasting real apples in every sip – something you can immediately recognize when comparing it to commercial brands. Rachel explains how they source apples not just from their own orchard, but through an apple swap program with local residents who exchange garden fruit for finished cider.

The conversation delves into how Trenchmore Farm embraces regenerative agriculture, moving beyond sustainability to actively improve soil health through thoughtful farming practices. When COVID struck, they pivoted from supplying restaurants to direct customer engagement, creating a thriving Saturday farm shop, hosting markets showcasing Sussex producers, and running chef-led supper clubs that have become sought-after events.

You'll discover the challenges of small-batch production (including that one time they had exploding bottles like Clarkson's Farm), how breaking into brewery-contracted pubs requires persistence, and why diversification into agritourism has become crucial for modern farms facing climate unpredictability and vanishing subsidies.

Fancy trying this authentic Sussex cider for yourself? Visit Trenchmore Farm on Saturdays, look for it in independent pubs across Sussex, or even grab a pint at Gatwick Airport before your next flight. Check trenchmore.co.uk for details on upcoming markets, Morris dance events, and special chef collaborations featuring their farm-fresh products.

Remember, you can visit Trenchmore Farm every Saturday from 11am - 4pm.

Let's cook something up together.
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Apples, Cows, and Unusually Civilised Cider