From Farm to Fork : The People Behind Our Beef
Meet Trenchmore Farm
We believe good food starts with good people.
That’s why we’re passionate about working with local farmers who truly care about what they do, from how animals are reared, to how the land is looked after, to the quality of the food that eventually reaches your table.
Our Butchery team were lucky enough to spend time at Trenchmore Farm with Farmer Andrew, learning more about the herd, the land and the care that goes into producing the beautiful beef we proudly stock in our Butchery. It was one of those visits that reminds you exactly why supporting local farming matters so much.
Farming with Nature
At Trenchmore Farm, the belief is simple: good food, grown well. As a mixed, family-run farm, everything works together in a natural cycle designed to support the land, the animals and the long-term future of farming.
Their slow-grown Sussex crossed Wagyu cattle are paddock grazed across carefully managed pasture, helping to improve soil health and encourage biodiversity. The calves stay with their mothers for around six months, while the cattle are fed a diet based largely on grass, herbal leys and by-products from local food production, including brewers’ grains and even apple pomace left over from the farm’s cider making.
What began with just 15 fields and 11 cows has grown into an award-winning, regenerative farming business built on care, innovation and long-term thinking. From restoring soil health and planting orchards to introducing solar panels and lower-impact farming methods, sustainability sits at the heart of everything they do.
It’s a true “farm to fork” approach, where every part of the farm supports another – helping to produce food that’s not only delicious, but responsibly produced.
Farming for Flavour
Of course, all of that hard work leads to something incredibly important: flavour.
At Trenchmore Farm, cattle are slow-grown in a calm, low-stress environment, producing beef with exceptional depth, tenderness and quality. Their philosophy of “farming for flavour” is something we connect with deeply at Priory Farm.
We’ve always believed that great food can’t be rushed. Whether it’s growing seasonal produce, baking fresh bread or preparing meat in our butchery, quality starts with patience, care and doing things properly.
The beautifully dry-aged beef from Trenchmore Farm reflects exactly that.
From Farm to Butchery
Once the beef arrives with us, our butchery team continue that same level of craftsmanship and care.
Using traditional butchery techniques and working closely with whole carcasses, the team are able to prepare every cut with quality, flavour and sustainability in mind, while also helping to reduce waste.
From beautifully matured steaks and roasting joints to handmade sausages, burgers and seasonal favourites, everything in our butchery reflects our passion for exceptional local produce and supporting British farming.
Why Local Matters
Working with local farms means we know exactly where our food comes from.
By sourcing locally, we’re able to support nearby farmers, reduce food miles and invest back into the rural community around us. But just as importantly, it allows us to build genuine relationships with the people producing our food.
There’s something incredibly special about being able to visit the farm, meet the passionate farmers and see first-hand the care that goes into every stage of the process.
In a world where food can often feel disconnected from its origins, those connections matter more than ever.
A Note to the Cows
Explore our Butchery
Based here in our Farm Shop, our butchery is looked after by our passionate team who ensure all our meat is treated with care, respect and passion for producing an excellent cut by hand.