Join host Christopher Bruno as he explores the passionate world of local producers, artisan makers, and innovative craftspeople. Each episode dives deep into the stories behind exceptional products, from spirits and food to sustainable innovations. Discover the people, processes, and passion that transform raw ingredients into extraordinary creations, with a special focus on Sussex and South East producers.

Find out more about Spirit of the Downs - to book a tour, or to place your first order - visit https://spiritofthedowns.co.uk/

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Dive into the delicious world of Curing Rebels, an artisan charcuterie business that emerged from the challenges of the COVID-19 pandemic. In this candid conversation, founders Rich and Will share their journey from chefs to meat-curing entrepreneurs, revealing the passion, creativity, and hard work behind their exceptional charcuterie products. 

Learn about their commitment to quality, sustainable practices, and the intricate art of transforming high-welfare British pork into world-class salami, ham, and specialty meats. From lockdown pivots to innovative flavor combinations, this podcast offers a behind-the-scenes look at a truly unique food production story.

Find out more about Curing Rebels - and to place your first order - visit https://curingrebels.com/

Let's cook something up together.
Website - https://fork-this.com/
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Dive into the sizzling world of Spice Sussex with Christopher Bruno as he sits down with Ben, the mastermind behind a hot sauce brand born from lockdown creativity. From wood-fired cooking to unexpected collaborations with local producers like Boho Gelato and Trenchmore Farm, this episode explores how a passion for flavour transformed a backyard experiment into a thriving artisan food business. 

Learn about the intricate process of crafting the perfect hot sauce, hear about exciting pop-up events, and discover the magic of balancing heat and taste. Whether you're a foodie, entrepreneur, or just love a good culinary story, this episode is packed with flavour, inspiration, and local Sussex spirit.

To find out more about Ben and Spiced Sussex visit his Instagram here - https://www.instagram.com/spicedsussex

Let's cook something up together.
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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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In this episode of Fork This Podcast, Chris Bruno sits down with Andrew Knowles of Trenchmore Farm in Sussex. From starting with just five cattle to creating wagyu-cross beef loved by Michelin-starred chefs, Andrew shares how Trenchmore is pushing boundaries in flavour, sustainability, and regenerative farming. We dive into their bold decisions, pandemic pivot, and how they’ve built a community hub around food, cider, and local connection.

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

Let's cook something up together.
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In the inaugural episode of the Fork This Podcast, host Chris Bruno interviews Adam Hatcher from Leonardslee Family Vineyards. 

Adam shares the vineyard's origins, founded by Penny Streeter, who transformed Benguela Cove in South Africa into a top 100 vineyard. In 2017, Streeter acquired Manning's Heath Golf Estate in the UK, planting 70,000 vines and launching their first harvest in 2020. 

They focus on sparkling wines, particularly Blanc de Blanc, made from 100% Chardonnay. The vineyard faces challenges like weather and expertise but aims to grow, with plans for improved tourism and increased production. They also discuss the unique branding and the quality of their wines.

Find out more about Leonardslee Family Vineyard - including wine tasting, tours, restaurant bookings and of course their amazing English Sparkling Wines - on their website - https://leonardsleefamilyvineyards.com/ 

Let's cook something up together.
Website - https://fork-this.com/
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