From Field to Fork: Inside Sussex’s Independent Food Culture

In Sussex, food is about more than what’s on the plate. Across the county, farmers, growers, producers and independent restaurants are shaping a food culture built around locality, sustainability and a strong sense of place.

The phrase field to fork isn’t a trend here, it’s simply how things are done.

Much of the produce served in Sussex restaurants is grown, raised or crafted just a few miles away. Farms like Trenchmore near Cowfold produce Sussex Wagyu beef, while Tablehurst and Plaw Hatch in Forest Row supply organic vegetables, meat and dairy through their long-standing biodynamic farms and shops. Nutbourne Tomatoes have quietly become a staple for chefs across London, and High Weald Dairy continues to produce award-winning cheeses that celebrate Sussex’s dairy heritage.

Closer to the coast, producers like Basil’s Funghi Farm in Hastings grow small-batch mushrooms for local restaurants and markets, adding another layer to the county’s network of independent suppliers.

Wine has also become an important part of Sussex’s food identity. Vineyards across the South Downs are producing sparkling wines now recognised far beyond the county, while natural wine producers continue to experiment with small-scale, low-intervention methods. Much of this momentum is supported by Plumpton College, which trains the next generation of winemakers and viticulturists.

What truly defines Sussex’s food culture is the connection between land and kitchen. Many independent restaurants build their menus around nearby farms and suppliers, changing dishes with the seasons and working closely with the people producing their ingredients. Restaurants like Farmyard in St Leonards draw directly from surrounding farms and producers, creating seasonal menus that reflect the landscape around them.

Producers such as Shrub also help bridge the gap between growers and kitchens, sourcing ethically and distributing Sussex-grown ingredients to restaurants across the South East and London.

Across the county, this ecosystem continues to grow. From regenerative estates like Knepp to small mushroom farms, vineyards, dairy producers and coastal restaurants, Sussex’s food culture is built on relationships between land, producer and plate.

At Sussex Stories, we’re here to share those connections - because behind every meal in Sussex, there’s a story that begins long before it reaches the table.