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James Whetlor

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!"

29 Poland Street


For more information about Cabrito contact
and for Corazon


Cool kids cook kid

James Whetlor from Cabrito at Wilderness Festival, this summer

James Whetlor from Cabrito at Wilderness Festival, this summer

Cabrito are bringing their kids to Wilderness Festival, 3-6 August in Oxfordshire.  And are then going to throw them on the BBQ! 

And you can help.  Come along to EAT MY KIDS!

Kids are the name for young goats.  They are to goats what lambs are to sheep and even more delicious.

Early in the morning come and help James and chef Matt Williamson get the goat ready for a long days cook.

Children will help marinade the kid and build the BBQ.  They’ll learn about the cooking process and just how much fun it can be.  Where the animals come from and why we should eat from the nose to the tail.  How the food system works, which isn’t always simple as it may seem. 

At 4pm dinner will be ready. Come back to the fire and make your own tacos for dinner.  Help lay the table, make the salads and then stuff your face! And there's icecream too. There might even be enough left for the parents to try.

PS Human kids need an adult and be about 4 or over. 

Where the cool kids are.

Where the cool kids are.