THREE farm owning couples will be going head to head after making it to the finals of a national competition.

Each farm is run by a couple that specialises in different farming methods who will be competing for first place in the Sussex Farmer of the Year 2017 competition.

Jeremy Davis, co-owner of Lynne’s Organic, said: “It was a bit surprising to be nominated as a finalist for the competition because we are a fairly unconventional farm.

“We are fully sustainable and produce organic products to sell in our farm shop and we don’t use any heavy duty machinery usually found on conventional farms.

“We do an awful lot of different things on this farm and there is only me and my partner working on the farm and in our shop.”

Lynne’s Organic Farm is on a 35 acre plot of land in Eridge and the owners produce organically farmed produce, only selling what they have produced themselves.

Another farming couple to reach the finals, Joanne and Andrew Knowles, set up Trenchmore Farm four years ago and treat animal welfare and the environment as their top priority.

The second career farmers from Cowfold were entered into the competition by a neighbour so for them to become finalists was “a bit out of the blue”.

Mr Knowles said: “We’re niche producers, farming for flavour. In our case, high welfare Sussex-Wagyu beef and Silly Moo craft Cider.

“Being awarded will help us to meet talented people and to promote the value of naturally healthy and tasty local food.

“If we are honoured with a prize, we hope it will encourage other small producers in the area.”

Finally, Camilla Puzey, owner of Saddlescombe Farm, said: “We try our best to take great care of our animals and the farm’s amazing natural environment which we hope produces the very best quality meat.

“Whether we win or not, being nominated for this award is very humbling and encourages us to carry on farming in an environmentally responsible way whilst involving the local community.”

Karl Schneider, editor of Farmers Weekly and judge of the competition, said: “What impressed us particularly about the finalists were the great relationships that they had built with their customers.

“It's always great to spend time with innovative farmers who are passionate about what they do.”

The winner will be announced at the Sussex Food and Drink Awards on February 1, 2017 at the Amex Stadium.

TRENCHMORE FARM

IN 2010 Joanne and Andrew Knowles walked through an old apple orchard and decided to plant one in a field.

In 2012 the adjoining land became available and they took over Joanne’s uncle John Cork’s herd and started Trenchmore Farm near Cowfold to produce quality beef and cider.

Trenchmore’s Sussex Wagyu cattle are mostly grass fed, also enjoying a few protein rich brewer’s grains from Sussex breweries and a treat of apple pomace from the cider pressing.

The owners say they use a mixture of traditional and contemporary research to produce consistent, marbled, succulent, slow grown, 28-day dry aged beef.

In the orchard they have 1,600 traditional cider apple trees from which they make Silly Moo Cowfold cider.

In 2015 youngest son, Oscar, moved into the farm manager’s cabin.

SADDLESCOMBE FARM

OWNERS Roly and Camilla Puzey run the farm as a traditional sheep, beef and arable farm.

They aim to produce quality meat through good animal welfare, protecting and enhancing the natural environment, and involving the community by offering the chance to be a shepherd for the day, as well as holding farm open days.

The farm has 450 breeding ewes, lots of lambs, eight rams, a herd of pedigree Sussex cows and Saddleback pigs.

The sheep and cows graze on the species-rich chalk grasslands and help the wildflowers to flourish. At the farm the couple sell boxed beef, pork and lamb direct from the farm and online.

The farm of around 450 acres is in the South Downs close to Poynings, near Brighton.

LYNNE’S ORGANIC FARM

LYNNE and Jeremy say one of their main aims is to farm in a sustainable and environmentally sound way.

Lynne’s Organic Farm is completely off the grid and all of their fuel that they use is biomass, so they aim to keep on reusing as much energy as possible.

The farm is fully organic, certified by the Soil Association since 2007.

It produces organic pork, eggs and fruit and vegetables, all available in the small farm shop on site.

They grow a full range of organic vegetables and some herbs, and with the use of protected cropping they are able to extend the season with some varieties or have them available earlier than usual.