Sussex trug making faces a critical test as just three businesses remain

From local cafés and growers to makers preserving regional traditions, independent businesses help shape Sussex towns. But traditional trug making is now classed as critically endangered, with only three commercial producers left.

Independent retailers, cafés, growers and makers help shape the identity of Sussex towns, while keeping some jobs and customer spending within the area. Small businesses have faced rising energy costs, business rates and competition from online sellers, according to Sussex Express. Some have responded with click-and-collect services, workshops and events organised with neighbouring traders.

Buying locally can also bring shoppers closer to the origins of what they purchase. A farm shop may be able to identify the field where its potatoes were grown or the village where its honey was produced. Long-established businesses sit alongside newer ventures: Harveys’ own history describes its longstanding links with Lewes, while the Sussex Express feature points to newer bakeries and vineyards attracting customers.

That interest in provenance can extend to products kept in the kitchen cupboard, including protein powders. The Sussex Express feature promotes Naked Nutrition products and says its unflavoured grass-fed whey powder contains only whey; it also notes that the range includes pea-based options for people avoiding dairy. That is a company-specific product claim, rather than evidence that supplements are necessary for everyone. The British Nutrition Foundation lists ordinary sources of protein including beans, pulses, eggs, fish, dairy products, nuts and cereals, and presents protein as part of a varied diet.

There are practical ways to support independent businesses: buying a voucher from a local café or bookshop, leaving a review, or choosing seasonal produce from a nearby grower. Checking food labels can help shoppers understand what a product contains. The Foundation’s guidance gives broader context for protein choices, while advice about ingredients and product claims should be assessed separately from the decision to shop locally.

Sussex’s food and craft associations also have a longer history. Banoffee pie is linked to the Hungry Monk restaurant in Jevington, where it was created in the early 1970s, according to the Sussex Express feature. The UK Government’s protected-name register confirms that Sussex wine has Protected Designation of Origin status, registered on 5 July 2022.

The Sussex trug offers another example of a regional tradition still being practised, though on a limited scale. Heritage Crafts traces the craft to Herstmonceux and East Hoathly, and says Thomas Smith’s business helped establish the area as a centre of production. Queen Victoria bought trugs at the Great Exhibition in 1851. Heritage Crafts now classifies traditional Sussex trug making as critically endangered, with only three commercial businesses still producing them. Visit Eastbourne describes hand-making continuing at workshops in the Herstmonceux area.

For small businesses, repeat custom and recommendations can matter as much as an individual purchase. A loaf bought from a local bakery, a seasonal shop or a conversation with a maker may help sustain a business that contributes to the character of its town. The history of Harveys and the survival of trug making show how local enterprise can become bound up with a place, even as businesses adapt to changing costs and shopping habits.

Inspired by headline at: ^[1]

Sources by paragraph: - Paragraph 1: ^[2] - Paragraph 2: ^[2], ^[5] - Paragraph 3: ^[2], ^[6] - Paragraph 4: ^[2], ^[6] - Paragraph 5: ^[2], ^[3] - Paragraph 6: ^[4], ^[7] - Paragraph 7: ^[2], ^[5], ^[4]

Source: Noah Wire Services · Original