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Cabrito Goat Meat

James Whetlor from Cabrito cooks at 1000 Mouths

Nancarrow Farm’s 1000 Mouth returns for 2019 with James Whetlor from Cabrito

Nancarrow Farm’s 1000 Mouth returns for 2019 with James Whetlor from Cabrito

Nancarrow Farm Presents 1000 Mouths

The working organic farm near Truro, Cornwall celebrates 20 years of organic farming with a weekend of feasts and festivities this October.

-Taking place on 4-6 October, the event is the follow up to Nancarrow’s first 1000 Mouths event held in 2017
- Guest chefs include Michelin star chef Paul Ainsworth, Tom Griffiths, Ben Tish and James Whetlor
-1,000 visitors will experience a nose-to-tail dining experience, prepared by the Nancarrow team alongside guest chefs
- The event will promote fellow sustainable food producers in Cornwall, and raise money for Cool Earth and Cornwall Wildlife Trust

Nancarrow’s 1000 Mouths event returns for 2019, shining a light on the region’s most progressive farmers and producers – in collaboration with a line-up of celebrated guest chefs. 1000 Mouths will raise money for Cool Earth and Cornwall Wildlife Trust.

Michelin star chef Paul Ainsworth will headline the event, and will be joined over the weekend by Tom Griffiths of Flank, London, Ben Tish – who is returning to the farm after much success with his latest book Moorish – and James Whetlor, founder of Cabrito.

Over the course of the weekend, the Nancarrow team and guest chefs will be feeding 1,000 visitors at a series of evening feasts and dinners held in the farm’s beautiful barns and buildings. The menus will provide a true nose-to-tail dining experience, celebrating the finest produce (and producers) from the South West – including The Cornish Mushroom Company, Padstow Kitchen Garden and Curgurrell Farm, alongside organic beef from one of Nancarrow’s Red Devon bullocks.

“We’re so thrilled to be celebrating 20 years of organic farming this year,” says Steve Chamberlain, partner at Nancarrow. “Farming in harmony with nature has never been more important, and we’re delighted to welcome some incredible producers who share this approach for a weekend of feasting.”

Daytime guests can enjoy a range of activities and traditional crafts, from leather making and wool spinning, to wild walks and apple juicing. Steve Lamb of River Cottage will host a series of talks and demos throughout the day, and there will be the opportunity to not only meet some of Cornwall’s newest and most innovative producers, but sample their food and drink too.

Jack Bristow, Nancarrow’s head chef, says: “Our 1000 Mouths event is an extension of our approach to food and farming, and we’re really excited to be welcoming some incredible like-minded chefs to the farm – it’s going to be an amazing weekend.”

Further details and early bird tickets will be released on 14th June, and will be available on the Nancarrow website: www.nancarrowfarm.co.uk

The Nancarrow family farm has been rearing traditional breed cattle and sheep, and rare breed pork, for nearly 250 years. 20 years ago, in 1999, the farm received organic status from the Soil Association, and today Nancarrow’s organic produce is reared, prepared, cured and consumed entirely on the farm where it is enjoyed by guests throughout the year.

GOAT by James Whetlor wins James Beard Foundation Award

James Whetlor with Big Green Egg

Goat: Cooking and Eating by James Whetlor (Quadrille Books, £20) has won a James Beard Foundation Medal for a best single subject book. The medal, awarded at a ceremony at the James Beard Foundation, New York, on Friday 26 April, in front of guests including restaurateur David Chang and American TV personality Tyra Banks, is one of the most prestigious in America. Promoting good food for good, the James Beard Foundation celebrates, nurtures and honours chefs and leaders making food culture more delicious and diverse for everyone.

Ex-chef James Whetlor is the founder of Cabrito Goat Meat, a Devon (UK) based company which has a one sentence mission statement: to put all male billy goats born into the dairy industry into the meat industry. Up until a few years ago most British Billy goats were euthanised shortly after birth. James thought this was, in today’s world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning Cabrito Goat Meat now sells to catering butchers and restaurants, from a network of farms across the country.

James is International Director of ‘Goatober’ working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU.

Sarah Lavelle, Publishing Director at Quadrille Books, who commissioned Goat: Cooking and Eating comments, “This unique, vital book is genre defining and essential reading for anyone with even a passing interest in food and the way we eat today and is set to be the definitive guide on the subject for years to come.”

In GOAT: Cooking and Eating, James looks at the story of this versatile ingredient and offers 90 recipes from around the world that will answer the common question: ‘How do I cook goat?’ With dishes arranged by cooking technique James shows that goat can be cooked fast and lean, or slow-cooked in curries, stews, braises and roasts as well as make sausages, burgers, and kebabs. There is also a section for delicious seasonings, spice blends and marinades.

From Kid Shanks with Chickpeas and Chorizo to Goat Tacos, Steamed Dumplings to Schnitzel, GOAT encourages people to broaden their cooking repertoire as well as use more goat meat in everyday meals. Plus, there are original recipes from renowned chefs including Yotam Ottolenghi, Neil Rankin, Olia Hercules, Gill Meller and Jeremy Lee.

Alongside advice on sourcing goat meat, James highlights issues within modern farming today, the involvement of artisan tanneries to ensure the use of the whole animal and Cabrito’s charitable work with Farm Africa. Fifty per cent of James’ author advance and royalties from GOAT: Cooking and Eating will go toward Farm Africa’s work to transform agriculture and help farmers in eastern Africa increase their harvests, protect the environment and sell their produce in thriving markets.

Notes to Editors

James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. During this period, he bought four goats to help turn an area of scrubland into useable pasture and learnt about the plight of the British Billy goat, in most cases euthanised shortly after birth. James thought this was, in today’s world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning business now sells to catering butchers and restaurants, from a network of farms across the country. www.cabrito.co.uk

Farm Africa is an innovative charity that reduces poverty in rural eastern Africa by helping farmers grow more, sell more and sell for more: the organisation helps farmers to not only boost yields, but also gain access to markets, and add value to their produce. 

Farm Africa places a high priority on environmental sustainability and develops approaches that help farmers improve their yields and incomes without degrading their natural resources. Their programmes vary hugely, ranging from helping crops farmers to boost harvests, livestock keepers to improve animal health, and forest coffee growers to reach export markets, but core to all of them is a focus on the financial sustainability of the farmers’ businesses and environmental sustainability.

Many of the poorest farmers in eastern Africa earn their livings by selling livestock and animal products. But livestock farmers face huge challenges in making a sustainable. They have limited access to technical advice, to high-quality feed and vaccines needed to keep their animals healthy, and to markets to sell their animal products.

Farm Africa gives livestock farmers technical advice and training, helps them access animal health services, and helps them gain access to insurance for their animals so that they don’t risk losing everything when drought causes pasture to dry up.  www.farmafrica.org

 

Cabrito x Craft

Crafty goats.

Crafty goats.

Cookbook Club at Craft London

Following the successful launch of Cookbook Club at Craft London earlier this year, Stevie Parle and the team are excited to welcome acclaimed goat meat supplier and former chef James Whetlor to help cook recipes from his new cookbook ‘Goat: Cooking and Eating’ on Thursday 26th April.

The popular series of collaborative feasts has seen Craft London partner with like-minded chefs and cookery writers to showcase ethical and sustainable produce.

For £35 per person, guests can expect a menu based on the goat meat recipes featured in James’ new cookbook. Guests will be welcomed with a cocktail and starters including Kibbeh Nayeh, Orange and Leek Sausages, Homemade Goats Curd and Greenwich Radishes along with a selection of homemade snacks from the Craft kitchen. The main course of Asado-Style Goat will be accompanied by salad and sauces including chimichurri and a yoghurt dressing, and a selection of side plates. Pudding is Goats Milk Ice Cream served with Craft London Honey and Lemon Cake and Lavender Granita. James and Stevie will be on hand throughout the evening to chat with guests, sign copies of ‘Goat’ as well discussing the use and benefits of goat meat.

Cookbook Club began life at Stevie Parle’s Dock Kitchen in Ladbroke Grove, inviting in some of the most talented cookery writers and chefs to cook from their books. In January 2018 it was announced that the series of collaborative feasts would move to Craft London, kicking off with the much-loved José Pizarro. This was then followed by a feast with seafood restaurant duo Prawn on the Lawn in March, and coming up this summer, the team will host the inimitable DJ BBQ on 21st June who will be showcasing his best dishes from ‘Fire Food’

Cookbook Club with James Whetlor and ‘Goat’ at Craft London will take place on Thursday 26th April. To reserve tickets book online here.

           

One Planet Plate

One Planet Plate

One Planet Plate

Cabrito Goat Meat is joining chefs including Raymond Blanc, Skye Gyngell and Angela Hartnett as well as high street restaurants like Jamie’s Italian, Carluccio’s, Zizzi and Wahaca by participating in the Sustainable Restaurant's Association's One Planet Plate campaign.

One Planet Plate is a restaurant campaign to put sustainability on the menu – a chance for chefs worldwide to demonstrate to diners in food form how they’re contributing to a better food future.serving a dish that highlights how they’re addressing the problems in the food system as part of the SRA's global campaign to help diners use the power of their appetites wisely.  #OnePlanetPlate launches on Saturday 24 March, coinciding with WWF's Earth Hour - the largest environmental event in the calendar and a perfect moment to grab diners’ attention.

The SRA is calling on diners to play their part by snapping a picture of a One Planet Plate when they eat out and sharing it on social media using #oneplanetplate.

James knows an awful lot about goats...

"James knows an awful lot about goats"   Hugh Fearnley-Whittingstall

"James knows an awful lot about goats" Hugh Fearnley-Whittingstall

GOAT: Cooking and Eating

We should all be eating more goat. It's sustainable, ethical, highly nutritious and low in fat and has been an integral part of European, African and Asian diets since 3300BC. Why, then, does it remain so underused and misunderstood? Thanks to the efforts of James Whetlor from Cabrito Goat Meat, goat is once again on British restaurant menus and in homes nationwide.

In GOAT: Cooking and Eating, James looks at the story of this versatile ingredient and offers 90 recipes from around the world that will answer the common question: ‘How do I cook goat?’ With dishes arranged by cooking technique James shows that goat can be cooked fast and lean, or slow-cooked in curries, stews, braises and roasts as well as make sausages, burgers, and kebabs. There is also a section for delicious seasonings, spice blends and marinades.

From Kid Shanks with Chickpeas and Chorizo to Goat Tacos, Steamed Dumplings to Schnitzel, GOAT will encourage people to broaden their cooking repertoire as well as use more goat meat in everyday meals. Plus, there are original recipes from renowned chefs including Yotam Ottolenghi, Neil Rankin, Olia Hercules, Gill Meller and Jeremy Lee.

Alongside advice on sourcing goat meat, James highlights issues within modern farming today, the involvement of artisan tanneries to ensure the use of the whole animal and Cabrito’s charitable work with Farm Africa. Fifty per cent of James’ author advance and royalties from GOAT: Cooking and Eating will go toward Farm Africa’s work to transform agriculture and help farmers in eastern Africa increase their harvests, protect the environment and sell their produce in thriving markets.

Goat is a genre-defining book and essential reading for anyone with even a passing interest in food and the way we eat today and is set to be the definitive guide on the subject for years to come.

Cabrito chef producer dinner at Corazón

Corazon

Mexican inspired goat feast

Corazón host exclusive collaborative dinners with some of the most exciting producers the UK has to offer - launching with James Whetlor from the award winning, Cabrito.

Mexican inspired restaurant Corazón in Soho will launch the first of their one-off producer led dinners aimed at celebrating their love and appreciation for independent and innovative UK producers.

On Wednesday 31 January, chef and co-founder Paul Daniel will team up with James Whetlor of Cabrito, the award-winning kid goat supplier and specialist. As an ex-chef, James founded Cabrito in 2012, feeling he should do something about the waste of male billy goats by the dairy industry – he thought that there had to be a better solution than euthanizing them as a by-product at a few hours old. Calling on his 10 years’ of chef experience and contacts, James set up Cabrito Goat Meat and began working with goat dairies to supply some London’s most celebrated restaurants.

This ticketed event, priced at £35pp, will include an introduction to Cabrito by founder James, followed by a 3-course Mexican inspired menu designed to celebrate the meat’s unique and complex flavour profiles, from Corazón’s Paul Daniel.

Feast style menu for the evening:

‘Corazon’ Margarita or Michelada

 Cabrito Taco: BBQ Goat Leg, Avocado Leaves, Roasting Juices, Guacamole, Habanero Pepper Salsa

Goat Birria: Shoulder of Goat Stew spiced with Housemade Adobo, Guajillo, Pasilla & Ancho Chiles, Mexican Chocolate, Cumin. Served with Warm Tortillas, Chopped Onions & Tomatillo Salsa

Mexican Cinnamon Doughnuts and Cajeta (Goats Milk Caramel)

Chef and Co-founder Paul Daniel comments: "Our kitchen at Corazón is committed to experimentation and taking Mexican food a few steps forward  – always a little better, a little different.  We use the best quality ingredients, all in-house prepped, of course – and we also love to get the diner comfortably out of their comfort zone, with the odd authentically adventurous dish. Goat meat may not be seen as the norm in the UK, but in fact eating goat is very popular in Mexico and South Texas. The meat lends itself very well to the slow cooking we do so much of as it retains its moisture so beautifully.  We teamed up with Cabrito for this one-off collaboration to really showcase just how delicious eating goat can be – what a perfect way to start what we hope to be many partnerships with some of the UK’s most celebrated producers!"

Corazon
29 Poland Street
London
W1F 8QR

www.corazonlondon.co.uk

Tickets: https://billetto.co.uk/e/corazon-x-cabrito-dinner-tickets-251521

For more information about Cabrito contact hannah@thediningroompr.co.uk
and for Corazon Ula@ulamcarthy.com

Meet the Producer with Mark Hix

South West producers including Cabrito, Trill Farm, Black Cow Vodka, Castle Rock Wines and Somerset Cider Brandy

South West producers including Cabrito, Trill Farm, Black Cow Vodka, Castle Rock Wines and Somerset Cider Brandy

James Whetlor from Cabrito is joining Mark Hix at HIX Oyster & Fish House, Lyme Regis on 14 March at 7pm, for the final dinner in HIX’s Meet the Producer series.

Celebrating a passion for the South West’s seasonal produce, guests will spend the evening with Mark and co-hosts James and Julian Temperley of Somerset Cider Brandy. and enjoy a four course meal with paired drinks showcasing the fantastic Dorset produce, starting the evening with a HIX Fix cocktail.

The event is part of a series of Meet the Producer dinners taking place this winter, celebrating the food and drink, grown or produced right on our doorstep in Dorset. Tickets are £65 per person and can be bought here.

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Broughgammon Farm joins Goatober

Becky and Charlie Cole at Broughgammon Farm, Co. Antrim

Becky and Charlie Cole at Broughgammon Farm, Co. Antrim

Goatober goes to Northern Ireland

Broughgammon in Ballycastle, Co.Antrim is taking part in this year’s national #Goatober, the UK’s only month-long celebration of the dairy billy goat meat industry with Cabrito Goat Meat. With events in London, Bristol, Manchester, Somerset and Amsterdam, Goatober is now an international event.

Broughgammon Farm, run by the Cole family has its own artisan on-site butchery, run seasonal cookery, butchery and wild game classes and have a farm shop selling the best of Northern Irish and Irish produce. They have won many awards including Euro-tourques Food Award 2017 in recognition of traditional and artisan production methods, excellent quality standards and outstanding contribution to Irish food.

Charlie Cole comments, “When we set up the farm in 2011, there was no demand or route to market for kid goat meat in Ireland, forcing the farmers to put males from the dairy industry down as a waste product. Crazy! We decided to put a stop to this by buying the billy kids off the dairies and rearing themselves. We’re obsessed with providing the best quality, tastiest produce that is sustainable and ethical, so getting involved with #Goatober is a great thing to be part of.”

“The Cole family of Ballycastle, County Antrim, is at the forefront of the Northern Irish food revolution, producing cabrito (goat) and rose veal on their farm” Kathy McGuinness, The Sunday Times

GOATOBER N.IRELAND
Friday, 20 October 2017
Broughgammon Farm
50 Straid Road, Ballycastle, Co.Antrim, BT54 6NP

5:30pm butchery demo
6:30 farm tour (brief tour of the farm and meet the goats
7:30 dinner starts

Tickets are £38 per person and can be booked through Wefifo here. The full menu is:

Starter: Broughgammon’s award-winning Choriz-Offal Goat Taco
The Great British Street Food Awards 2017 Best Snack!
Served on a Blanco Nino taco with pea guacamole, beet salsa, raw goats milk cheese and goat bacon topping.

To follow: Cabrito a la Cruz
Argentinian style slow cooked kid over a hardwood fire, served with homegrown seasonal salads and local and homemade breads.

Pudding: Ballycastle Lardy Cake
Traditionally made with lard, the Broughgammon’s version uses the sweeter kid-goat suet and will be served with an autumnal compote. This is a West Country classic with a difference.

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Cabrito Sunday Lunch Club at The Twenty Six

James Whetlor from Cabrito Goat Meat

James Whetlor from Cabrito Goat Meat

Roast Leg of Kid for Sunday lunch

Each month, the I'll be Mother group hosts the mother of all roasts, with the menu reflecting the quality and provenance of one beautiful piece of meat.

On 21 May, James Whetlor from ethical goat meat supplier Cabrito, is hosting the Sunday Lunch Club at The Twenty Six. Former River Cottage chef James has won an Observer Food Monthly Award for Best Ethical Producer, Good Housekeeping’s Champion Meat Producer, is a finalist in BBC Radio 4’s Food and Farming Awards and recently appeared on Channel 4’s Hidden Restaurants with Michel Roux Jnr.

On the table, head chef Scott Goss has created a menu full of new spring ingredients and roast leg of kid goat. Kid is similar to spring lamb and has a delicate, sweet and musky flavour. It is a strong enough flavour to stand up to the spice and heat of Middle-Eastern and North African recipes, but subtle enough to respond brilliantly to the herbs, garlic, wine and lemon of European cookery.

Snack

Kid faggot, artichoke and wild garlic crumb

To start

Kent asparagus roasted on Kentish cherry wood
Morels, cured egg yolk, aged parmesan

To follow

Leg of Kid goat, broad beans, confit shallots and lemon
Ratatouille, kid pomme anna, thyme gravy

To finish

Flavours of sherry trifle
Pistachio sponge, panna cotta, raspberry and sherry ice cream

Coffee and Chocolates

Places are £40 each and also include wine paired with the goat. Call 01892 544607 to book or visit the website. Sign up to I'll be Mother's Sunday Lunch Club newsletter to be the first to know about new date #SundayLunchClub

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Billy Tannery partners with Cabrito to launch kid leather microtannery

Jack Millington and Rory Harker, founders of Billy Tannery, the first kid leather microtannery in the UK

Jack Millington and Rory Harker, founders of Billy Tannery, the first kid leather microtannery in the UK

Billy Tannery to launch the first ever British kid leather products using goat hides left over from the UK food industry

www.billytannery.co.uk

Billy Tannery is a new British leather brand founded by two entrepreneurs, Jack Millington and Rory Harker, both aged 28, from the Midlands, which makes products from kid goat leather that is tanned in a small-batch tannery or ‘microtannery’. The Billy Tannery website goes live today ahead of a product launch on crowdfunding platform Kickstarter in May 2017.

Billy Tannery began when founders Jack and Rory discovered that, due to the growth in demand for goat meat in the UK and the decline of the British leather industry, there were thousands of hides going to waste. Now, having partnered with ethical goat meat supplier Cabrito, Billy Tannery use the leftover hides to produce premium vegetable tanned kid leather.

Billy Tannery is launching a range of luxury kid leather bags and accessories that are designed and handmade in Britain. It is the first leather brand of its kind in Britain, with a vertically integrated supply chain from hide to final product. Jack and Rory’s goal is to put an end to the waste of British goat hides by tapping into the rich leather heritage of the Midlands area. The first range of Billy Tannery products launches on the crowdfunding site, Kickstarter, in May 2017.

Billy Tannery founder Jack Millington said, “Despite the clear link between meat and leather, the topic is often uncomfortable and rarely discussed. In a time of increasing interest in provenance, our partnership with Cabrito allows us to trace our leather all the way back to the farm.”

More information can be found at www.billytannery.co.uk

- Billy Tannery was founded by childhood friends Jack Millington and Rory Harker, both 28 and from the Midlands. They have worked in the marketing and design industries in London since university, but have always dreamt of starting a business together

- The first range of Billy Tannery products will include notebooks, a card holder, a briefcase, a tote bag and a backpack. Product images coming in mid-April 2017

- Cabrito Goat Meat was founded by James Whetlor in 2012. Cabrito won an Observer Food Monthly Award (2014) for Best Ethical Producer, Good Housekeeping’s Champion Meat Producer (2016) and the Young British Foodies Meat Award (2016) and is a finalist in the Radio 4 Food Programme Food and Farming Awards 2017. (www.cabrito.co.uk)

The first range of Billy Tannery products will include notebooks, a card holder, a briefcase, a tote bag and a backpack

The first range of Billy Tannery products will include notebooks, a card holder, a briefcase, a tote bag and a backpack

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Hidden Kitchens

Michel and Freddy are meeting passionate cooks and chefs who are setting up kitchens in remote or secretive locations

Michel and Freddy are meeting passionate cooks and chefs who are setting up kitchens in remote or secretive locations

There's a new cookery programme starting and this one's a little bit different from the usual.

Hidden Kitchens, presented by Michel Roux Jr and Freddy Bird - executive chef of the Lido in Bristol - starts tonight (Wednesday 8th March at 8pm). They are on a quest to find the best and most unusual of the UK’s unknown places to eat. The first episode takes us down to the South-west where Michel meets James Whetlor from Cabrito Goat Meat and chef Matt Gillan (who has just opened Red Roaster in Brighton) to cook kid on the fire.

Hidden Kitchens explores a very different type of restaurant that is burgeoning in the UK. In a bid to step away from the London-centric food scene, Michel and Freddy are meeting passionate cooks and chefs who are setting up kitchens in remote or secretive locations, which allow them - or force - them to be extremely inventive in their cooking, which creating a unique experience for diners wily enough to seek them out. These cooks are succeeding against the odds despite isolation and a lack of running water, to draw people in to their quirky spots. Ranging from people who have built roads to get supplies in, to the Colombian couple who use a double decker bus as their moveable restaurant, to an old four-seater ski lift which is being used to serve up food.

As well as visiting an array of up and running restaurants, each episode will follow one new restaurant from build to opening night showcasing the hard work and ingenious ideas that go into making these unusual restaurants work.

 

 

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