Wagyu, Grass, and Grit: The Trenchmore Farm Story

Nestled in the heart of Sussex, Trenchmore Farm is rewriting the rules of modern farming. Led by Andrew Knowles, the farm has carved out a reputation for producing some of the finest beef in the UK by daring to do things differently. By crossing wagyu genetics with traditional British breeds like Sussex and Angus, they’ve created beef with remarkable marbling, tenderness, and flavour—earning a place on the menus of Michelin-starred restaurants.

But Trenchmore is about much more than just exceptional meat. At its core is a commitment to regenerative farming, with soil health and sustainability driving every decision. In just over a decade, they’ve doubled the organic matter in their land, proving that farming can be both environmentally responsible and uncompromising on quality. Their pivot during COVID—from supplying restaurants to serving their community directly—cemented their role as a local food hub, with cider, markets, and farm walks now central to their identity.

Today, Trenchmore Farm stands as a model for how farming should look in the future: ethical, sustainable, community-driven, and utterly delicious. Whether you’re tasting their award-winning burgers, sipping cider at their shack, or simply walking the land, you’re experiencing a vision of food production that connects people, place, and passion in every bite.