Limited Edition Billy Tannery Goat Desert Boot

New Made In England Desert Boots. A limited edition collaboration between sustainable leather company Billy Tannery and a Suffolk-based shoemaker.

www.billytannery.co.uk

May 2021… // Innovative British leather brand Billy Tannery launches a new unisex Desert Boot, made in England from its sustainable goat leather. The limited time collaboration sees this iconic boot style made for the first time in British goat leather, produced in the brand’s own small batch tannery.

“The Desert Goat” is available in three colourways - Chestnut leather, Black leather and a stunning Green suede. For £275 the boots will then be made-to-order near Woodbridge in Suffolk by master shoemaker Jadd Friedman of Jadd Shoes.

Billy Tannery began when founders Jack Millington and Rory Harker discovered that due to growing demand for goat meat and dairy in the UK, there were thousands of goatskins going to waste. Now, having partnered with ethical goat meat supplier Cabrito, Billy Tannery uses the leftover hides to produce goat leather in its own “microtannery”, based on a farm in Leicestershire.

Founder Jack Millington said, “Despite being an icon of British footwear culture, it’s sad that most desert boots are now made cheaply in the Far East on an industrial scale from materials that have circled the globe. We think your boots should do most of their travelling on your feet, so are delighted to launch these desert boots made just a couple of counties away from where the leather is made”

Download press kit here

More information can be found at www.billytannery.co.uk and on Instagram @billytannery

Billy Tannery was founded by childhood friends Jack Millington and Rory Harker, both 33 and from the Midlands. Their backgrounds are in marketing and design, so they had no previous experience in the leather industry. After discovering the terrible waste of goat hide in the UK, they decided that they had to act.

Billy Tannery’s range of products includes bags, wallets, aprons and regular collaborations in footwear, headwear and further afield. The brand offers a lifetime repair guarantee on all of its products in an effort to ensure many generations of use, which is one of the main factors in making a product sustainable.

The first leather brand of its kind in the UK, with a vertically integrated supply chain from hide to final product, Billy Tannery is able to offer something extremely rare - genuinely traceable leather goods.

Jadd Shoes was founded by master shoemaker and QEST scholar, Jadd Friedman. It is based near Woodbridge, Suffolk. www.jadd.shoes

Kid goat offal added to the Cabrito Goat Meat webshop

Cabrito kid heart goulash

Kid goat offal added to the Cabrito Goat Meat webshop

www.cabrito.co.uk/shop

New products, including kid heart and kid liver have been added to cabrito.co.uk, the consumer retail arm of Cabrito Goat Meat. Both cuts are a delicacy and prized by those who love offal. It’s lean, nutritious and simple to cook.

Selling offal via online delivery can be complicated but James Whetlor, ex-chef and founder of Cabrito has reacted to consumer demand for the product.

Since pivoting from restaurant sales and wholesale during lockdown, Cabrito has seen consumer online sales through the website increase by 530%, year on year (Jan ’21). To reflect the increasing demand and appetite from consumers, Cabrito sells kid and ex-dairy nanny goat meat including leg, shoulder, chops, racks, neck, diced and mince plus burgers and sausages. Goat meat is becoming more mainstream as chefs and food writers including Thomasina Miers, Gizzi Erskine and Zoe Adjonyoh cook with it.

James Whetlor comments, “We’ve been asked many times to sell what St John restaurant calls ‘the slippery bits’ for a long time. Offal is very sensitive so it’s taken a while to work through the logistics and treat it right, but I finally feel we can do it justice and have been delighted by the customer demand and response. Carcass balance and using every part of the animal is really important to us, so being able to sell the offal is another way Cabrito is committed to nose to tail and zero waste.”

Cabrito Kid liver is £5 per 600g

Kid liver is delicious served pink after being seared quickly in a hot pan. Try seasoning with cumin and chilli and serving with chopped salad, seasoned yoghurt sauce and lemon wedges, to squeeze over.

Cabrito Kid heart is £4 per 300g (2 pack)

Kid heart needs a little trimming, before slowly braising with onions, sweet paprika, passata and sour cream for a Hungarian style goulash and served with wide ribbon pasta, boiled potatoes or rice.

Cabrito kid offal can be bought online at www.cabrito.co.uk/shop

About Cabrito

Cabrito’s one sentence mission statement is to put all billy goats born into the dairy industry into the meat industry.

Devon based James Whetlor used to be a chef having worked in London for ten years and at River Cottage and knew he could do something about the plight of the male billy goats, who are historically euthanized at birth in the dairy industry. Calling on his 10 years of chef experience and contacts in London, James began working with goat dairies to supply restaurants.

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.

James’ first book GOAT: Cooking and Eating (Quadrille Books) has been widely acclaimed as genre-defining and won a James Beard Foundation Award for best single subject book. His second book, Cooking on the Big Green Egg is publishing on 15 April, 2021 (Quadrille Books).

Instagram @cabritogoatmeat

Cooking on the Big Green Egg

Cooking on the Big Green Egg by James Whetlor, Quadrille, April 2021

Cooking on the Big Green Egg
Everything You Need to Know from Set-Up to Cooking Techniques, with 70 Recipes

By James Whetlor, published by Quadrille, foreword by Tom Kerridge
1st April 2021, Hardback, £25

Big Green Egg is the pioneer redefining British Barbecue. With a cult following amongst BBQ experts around the world, Big Green Egg has been helping people discover the true meaning of flavour for over 40 years. Rapidly gaining favour amongst keen home cooks who want to cook restaurant quality food, the EGG is a favourite of celebrities such as David Beckham, Holly Willoughby, James Martin and Meghan Markle, and loved by some of the UK’s best chefs including Tom Kerridge, Gordon Ramsay and Daniel Clifford.

The EGG is a kamado-style grill that heats up to 1,000°C using NASA inspired ceramics to hold the temperature rock steady, with a burn time of 18 hours of cooking time, meaning anything from slow-smoked brisket to roast chicken, pizza or even smoked oysters are now easy to achieve. As more and more enthusiasts realise what a versatile and practical piece of cooking hardware the EGG is, experts and amateurs alike are looking for recipes to test out their skills and maximise the EGG's capabilities.

Cooking on the Big Green Egg introduces a new range of techniques previously never possible on the traditional barbecue and gives instructions and recipes for everything you'd ever want to cook on it. Award-winning author of Goat: Cooking and Eating, James Whetlor, guides the reader through the basics of using a Big Green Egg, with a full explanation of how to maxmise its cooking potential, including: How does it work? How do I get started? How do I grill, smoke, pan-cook, cook on direct or indirect heat?

With James's advice, tricks, tips and methods, you're ready to cook your way through 70 original recipes including meat and joints, whole fish, vegetables and jaw-dropping BBQ feasts. With this book by your side, you’ll go from beginner to EGGspert in no time, and be cooking, eating and enjoying delicious food with unparalleled flavour.

About the Author

Winner of a James Beard award for his first book Goat: Cooking and Eating (Quadrille, £20) James Whetlor is the founder of ethical meat business Cabrito Goat Meat. He worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. His award-winning business Cabrito now sells goat meat to restaurants, catering businesses and supermarkets, from a network of farms across the country, as well as his own online shop. Goat also won the Guild of Food Writers Best Single Subject Food Book of 2019.

Feature Ideas

-   Things You Never Knew You Could BBQ: From curries to Christmas dinner, keep grilling all year round

-   Playing with Fire: You’ve invested in a BBQ, now here are the 12 essential recipes you need to become a true grill-master

-  Summer Sizzlers: Menu ideas for BBQ season that will please the whole family 

-   Green Grilling: Barbecuing isn’t just about meat, learn the best ways to barbecue vegetables and even puddings

-   The Heat is On: A guide to charcoal, how it affects the grill and where to buy the best coals

Big Green EGG

The Big Green Egg is the choice of top restaurant chefs and enables home cooks to achieve restaurant quality food at home. The charcoal-fuelled, ceramic Big Green Egg uses state-of-the-art patented technology that is ready to cook on in 12 minutes and provides 80+ hours of cooking in one bag of charcoal. The advanced ceramic insulation and airflow vent accurately control the temperature to maximise cooking time for unprecedented ease of use and complex depth of flavour. Walk away for hours in the confidence the EGG’s temperature will remain rock solid and food is cooked to perfection.

For more information about the book, Big Green Egg or James Whetlor, please contact Hannah Blake at The Dining Room on hannah@thediningroompr.co.uk or 07730 039361

Delamere is now supporting a fully sustainable cycle from food to leather

Jack and Rory from Billy Tannery

Delamere Dairy Invests in ‘Pioneering’ Billy Tannery

Delamere is now supporting a fully sustainable cycle from food to leather.

Delamere Dairy, the UK supplier of speciality, award-winning fresh and long-life goats’ products (milk, butter, cheeses and yogurts) has acquired a share in Billy Tannery, which produces a range of leather goods from goat hides in its pioneering microtannery.

Billy Tannery was founded by Jack Millington who set up the company, based in the Midlands, after discovering that not one goat hide left over from the food industry was being tanned in the UK. 

The tannery was set up by Jack after helping his dad, a dairy farmer, to try and find a market for his goat meat. Tapping into local leather knowledge it built a pioneering microtannery - the first tannery to be built in the UK in over 50 years. 

After enlisting the help of experts at the University of Northampton, they developed a bespoke tanning recipe to produce a sustainable, bark-tanned goat leather which celebrates the natural markings in the hide. The business then uses purposeful design to produce accessories including bags, sneakers and aprons in small workshops in the UK.

Cheshire-based Delamere Dairy, which is responsible for a third of the UK’s goats’ milk, now has shares in both Billy Tannery and also goat meat supplier Cabrito. Cabrito Goat Meat was founded in 2012 by British chef James Whetlor and sources its farm assured goat’ meat from Delamere Dairy farms across the UK, to supply restaurants, butchers and catering companies, as well as delivering directly to families across the UK. 

The interest and appetite for goats’ meat is growing in the UK. Previously billy goats were a bi-product to the 30,000 female nanny goats producing milk for the UK market. Supplying goat meat to restaurants and caterers and sending hides to the tannery, completes the sustainable cycle from milk to meat to leather in this small but dynamic sector of the UK dairy industry. 

Ed Salt, MD at Delamere comments: “We have developed a unique model for how dairy businesses should look in the future - honest, transparent, ethical and continually pushing for sustainability.  I genuinely feel we can create a model partnership with each aspect of these three businesses enhancing the other and reducing unnecessary wastage.” 

Jack Millington at Billy Tannery comments, "Our new partnership with Delamere cements the natural links with Billy Tannery and also Cabrito. The increased transparency between the three businesses is exactly what consumers are looking for these days and this is only going to increase in the future. I'm really looking forward to working more closely with the wider Delamere team."

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For more information about Cabrito Goat Meat please contact Hannah Blake on hannah@thediningroompr.co.uk or 07730 039361

For more information about Billy Tannery please contact Jack Millington on jack@billytannery.co.uk or 07958 001987

Notes to editor:

Delamere Dairy

Delamere Dairy was founded in 1985 in Cheshire’s beautiful Delamere Forest, when Liz & Roger Sutton bought their first three goats. They began by selling the fresh goats’ milk and soft cheese they made in their kitchen to local health food stores. Such was the interest in their products, that only a couple of years later they were supplying milk to major UK retailers. 

Today, Delamere Dairy sells an award-winning range of fresh and long life goats’ products (cheeses, yogurts, butters, milks and powder), plain and flavoured cows’ milks, a range of sheep cheese and yogurt, and a growing portfolio of milks for the pet industry.

More recent developments build on the company’s experience of supplying dairy alternative ‘milks’ as own label brands. In 2018 the company launched its branded range of Planted drinks, a planted based range of oat, almond and coconut drinks.

Celebrating more than 35 years in business, the company has an annual turnover in excess of £29M, with products sold throughout the UK and in over 20 markets around the world.

Delamere Dairy has collected several accolades over the years including Farm Business of the Year at the Farm Business Food & Farming Industry, the Sunday Times SME Export Track 100, as the UK’s fastest growing food & drink exporter, and UK’s most prestigious business award – The Queen’s Award for Enterprise, for its International Trade achievements.

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

Billy Tannery was founded by childhood friends Jack Millington and Rory Harker, both from the Midlands. Billy Tannery is a goat leather micro tannery that has tapped into local leather knowledge and built a pioneering micro-tannery with its sustainable, bark-tanned goat leather using the hides left over from the UK food industry to produce a range of premium leather goods and accessories. www.billytannery.co.uk

Food and Fire at Bristol Fire School

Genevieve Taylor at Bristol Fire School

James Whetlor, founder of Cabrito Goat Meat is joining Genevieve Taylor at Bristol Fire School on 11 May to co-host a Kamado ceramic oven masterclass. 

James is a huge fan of cooking food over fire and is currently writing a book on how to cook with kamado-ceramic ovens. To cook great food over fire you need to know how to light, control and work with the fire. Fire management is fundamental to success and the foundation of getting everything right and dinner on the table. Master these skills and it just becomes cooking.

The popularity of this elemental kind of cooking has risen exponentially and for very good reason, food cooked over fire quite simply tastes better. “Once you master the fire, it just becomes cooking”, says Genevieve. “The barrier to great fire-cooked food is feeling confident with the fire itself.”

On 11 May, students will go back to basics to learn the fundamentals of how kamado ovens work, how to manage and control the temperature before moving on to learn how to make the most of these amazingly versatile pieces of kit. From low and slow meat and classic direct-heat grilling to breads and lots of glorious vegetable dishes, guests won’t leave hungry.

The day can be booked direct through Genevieve Taylor and costs £144 per person which includes hot drinks, soft drinks and lots to eat. The day will start at 9.30 with coffee, before getting straight into lighting the fires. Together, guests will cook, talk and tend the fires until around 2pm when everyone will sit down for a late lunch of fire cooked food and there will be lots of time for more burning questions. 

About Bristol Fire School

Fire School has one overriding aim - to help people Do Fire Better.

After the successes of her bestselling vegetable barbecue book Charred and the meaty The Ultimate Wood-Fired Oven Cookbook, top fire cook Genevieve Taylor has launched the Bristol Fire School in her home town of Bristol.

Genevieve shares the skills and knowledge that have made her one of the country’s best-known flame-focused cooks. Courses will cover everything from perfecting barbecuing skills to getting a handle on that pizza oven, slow-roasting, smoking and open-fire cooking.

About Cabrito Goat Meat

James Whetlor was a chef for 10 years, working at The Eagle and Great Queen Street in London, before returning to his native Devon to work at River Cottage. Always interested in food production, ethics and sustainability, James set up Cabrito Goat Meat in 2012 with a one-sentence mission statement: to put all billy goats born into the dairy industry into the meat industry.

James is the International Director of Goatober, working closely with partners in New York and North America, Europe and Australia. In 2019, there were Goatober events across the UK, USA, Trinidad, Spain, France and Australia. GOAT: Cooking and Eating, James’ first cookbook, was published in April 2018 by Quadrille. It has been widely acclaimed as genre-defining and won the James Beard Foundation Award for best single subject book and the Guild of Food Writers award for best single subject.

For more information, images or interviews please contact Hannah Blake at The Dining Room
on hannah@thediningroompr.co.uk or 07730 039361

Dinner, conversation and sustainability at Coombe Farm Organic

Cabrito Goat Meat at Coombe Farm Organic

An evening of food and discussion with sustainability champions Cabrito Goat Meat and Billy Tannery at Coombe Farm Organic, Crewkerne, Somerset

Price: £60 per person for four courses and welcome drink
Booking via: www.coombefarmorganic.co.uk

On 3 April, James Whetlor from Cabrito Goat Meat and Jack Millington from Billy Tannery will host a dinner of British goat meat alongside Ben White, General Manager at Coombe Farm Organic, a beautiful farming estate in the Somerset countryside. All three partners are united in their passion for sustainability, the welfare of animals and reducing the waste in this part of the dairy system.

Very often the connection between meat and leather is forgotten. Independent producers, Cabrito Goat Meat and Billy Tannery, the UK’s first goat leather micro tannery, are working together, and with restaurants and farmers, to change this.

Certified organic by the Soil Association in 1998, Coombe Farm started out as a dairy farm and has a long and trusted reputation for exceptional diary produce. Now, they also rear organic grass-fed beef, lamb and pork and work with local farmers for organic free-range venison and poultry. Since February 2020, Coombe Farm has also been supplying goat meat (kid and nanny) from Cabrito, which comes from farms less than seven miles away on the Somerset/Dorset borders.

Ben White from Coombe Farm Organic comments; “Working with James from Cabrito Goat Meat complements our philosophy of sustainable farming really well. It yields truly remarkable meat that would otherwise get wasted. Whilst nanny/female goats are reared for replacements in a goat dairy herd, billy/male goats are surplus to requirements. We feel strongly that letting meat go to waste is unacceptable in an age when so much is already wasted and so many go without eating balanced, nutritious produce. Working with Cabrito, who in turn works with the brilliant Billy Tannery to use the goat hides, we have the platform to see that the billy and older nanny goats raised in out from our local area is used responsibly. The goats we butcher and sell come from a farm seven miles away from us on the Somerset/Dorset border and is a truly delicious and versatile ingredient to cook with.”

Billy Tannery is the first leather brand of its kind in Britain, with a vertically integrated supply chain from hide to final product. Co-founded by friends Jack Millington and Rory Harker, Billy Tannery’s goal is to put an end to the thousands of British goat hides wasted every year.

Jack Millington says, “Despite the clear link between meat and leather, the topic is often uncomfortable and rarely discussed. For us at Billy Tannery, leather and leathercraft play a vital role in the reduction of food waste - it takes the dairy and meat by-products and creates unique and sustainably tanned goat leather. It’s great to be on the farm with Ben and the Coombe Farm Organic team to showcase our British goat leather.”

Guests going to Coombe Farm Organic for this special evening will be welcomed with an organic apple martini and nibbles before sitting at 7pm for a short talk from James Whetlor and Jack Millington and hosted by Ben White.

The menu:

• Coombe Farm ex-dairy cow bresola

• Cabrito kid goat kibbeh nayeh with herbs and lemon

• Cabrito goat kebabs with romesco

• Marinated Cabrito kid leg and shoulder with preserved lemon and bay

• Tomato and cabbage pilaf

• Lemon posset and shortbread

Throughout the evening samples from Billy Tannery’s range of goat leather products will be available to view and purchase as will copies of James Whetlor’s award-winning book ‘Goat: Cooking and Eating’ which includes recipes from Hugh Fearnley-Whittingstall, Gill Mellor and Gizzi Erskine.

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For more information, interviews or images please contact Hannah Blake at The Dining Room PR on 07730 039361 or email hannah@thediningroompr.co.uk

About Cabrito Goat Meat
www.cabrito.co.uk

Cabrito has a one-sentence mission statement: to put all billy goats born into the dairy industry into the meat industry. Devon based James Whetlor worked as a chef in London for ten years and at River Cottage in Devon. He founded Cabrito Goat Meat in 2012 and was soon supplying top restaurants and butchers around the country.

Cabrito Goat Meat won an Observer Food Monthly Award (2014) for Best Ethical Producer, Good Housekeeping’s Champion Meat Producer (2016), Young British Foodies Meat Award (2016) and was a finalist in the BBC Radio 4’s Food and Farming Awards 2017.

James is the International Director of Goatober, working closely with partners in New York and North America, Europe and Australia. In October 2016, James brought the month-long goat meat celebration, Goatober, to the UK. Originating in New York in 2012, James has been instrumental in turning Goatober into an international campaign bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system. In 2017, James hosted Goatober events in London, Bristol, Manchester, Somerset, Northern Ireland and Amsterdam. In 2019, there were Goatober events across the UK, USA, Trinidad, Spain, France and Australia.

GOAT: Cooking and Eating, James’ first cookbook, was published in April 2018 by Quadrille. It has been widely acclaimed as genre-defining and won the James Beard Foundation Award for best single subject book and the Guild of Food Writers award for best single subject.

About Billy Tannery
www.billytannery.co.uk

Billy Tannery is the first leather brand of its kind in Britain, with a vertically integrated supply chain from hide to final product. It was founded by childhood friends Jack Millington and Rory Harker, both from the Midlands. Jack and Rory’s goal is to put an end to the waste thousands of British goat hides by tapping into the rich leather heritage of the Midlands area.  In 2017, Billy Tannery launched a range of luxury goat leather bags and accessories that are designed and handmade in Britain using entirely British goat leather in their small batch tannery in the Midlands.

Goatober launch at Brigade Bar + Kitchen

Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from Holborn Dining Room

GOATOBER London launch with Wild Beer Co.

Goatober, the month-long goat meat celebration held every year in October, is an international food festival bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system.

Wild Beer Co. is the exclusive drinks partner for Goatober and will be pairing beers at London events including Brigade Bar + Kitchen, Carousel and Native. Throughout October, Wild Beer will be pairing beers with goat dishes with a specific focus on Modus Operandi; an oak matured wild beer, aged for many months in Bourbon and Red Wine barrels tasting of sour cherries, toffee and dark chocolate. 

On 1 October, Gizzi Erksine; executive head chef of The Holborn Dining Room Calum Franklin and Karan Gokani, director of Sri Lankan restaurant Hoppers will cook at Brigade Bar + Kitchen with head chef Pete Denhart to create a special goat menu. This special one night only event is £65 per person and includes a charity donation to Beyond Food Foundation.

“Goat is not only absolutely delicious, it’s probably one of the most sustainable of all meats. I believe we should be trying to eat less, better quality meat and using the whole animal.” Gizzi Erskine

Smoked goat, goat fat focaccia, labneh, chimichurri, pomegranate and pickles by Pete Denhart from Brigade Bar + Kitchen

Goat ragu with fresh tagliatelle by Gizzi Eskine

Goat Buriani with a goat offal pickle and smoked aubergine raita by Karan Gokani at Hoppers

Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from Holborn Dining Room

Pete Denhart, Head Chef at Brigade, commented: “Wild Beer have a big focus on beer and food pairings. It is a natural partnership to work with them for our Goatober menu as the ethical and sustainable nature of the event reflects the brand’s ethos and the way in which they brew. The diversity and range of flavours in our menu from Gizzi, Calum and Karan reflects Wild Beer’s attitude to creating great beer.”

For more information on Goatober visit www.Goatober.com and follow @GoatoberNews on Instagram. Find out more about Goatober 2019 drinks partner on Wildbeerco.com and follow @wildbeerco

Tickets from Design my Night.

James Whetlor from Cabrito cooks at 1000 Mouths

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

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.

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

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

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

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

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.

Broughgammon Farm joins Goatober

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.

Cabrito Sunday Lunch Club at The Twenty Six

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

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

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

Hidden Kitchens

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.