Apples, Cows, and Unusually Civilised Cider

What happens when a family farm decides to make cider the old-fashioned way? In this episode of Fork This Podcast, Rachel from Silly Moo Cider shares how a south-facing Sussex field that was nearly a vineyard became home to what she proudly calls “unusually civilised farmhouse cider.” Made with 100% juice, wild yeasts, and no added sugar before fermentation, Silly Moo is a true taste of real apples—worlds apart from the mass-produced alternatives lining supermarket shelves.

But cider is just part of the story. Rachel reveals how Trenchmore Farm embraces regenerative agriculture, improving soil health and creating a model for farming that goes beyond sustainability. When COVID hit, they pivoted from restaurant supply to direct customer connection—launching a Saturday farm shop, cider shack, and markets showcasing the best of Sussex. Add in chef-led supper clubs and community events, and Trenchmore has become a thriving hub of food, farming, and culture.

From apple swaps with locals to exploding bottles (yes, really), this episode dives into the challenges and joys of small-batch production. We explore how farms like Trenchmore navigate climate pressures, pub contracts, and the need to diversify through agritourism. 🎧 Watch the video above or listen below to hear Rachel’s full story—and maybe plan your own visit to sip a pint of Silly Moo straight from the source.