Dining in Plain Sight

New Nomadic Dining Experience launches in Spring

- Four seasonal pop-up dinner events at different off-grid locations throughout the year
- Chef James Whetlor (Ex-River Cottage and Cabrito) is resident chef

Dining in Plain Sight is a new nomadic food experience hosting outdoor dining events, taking place in remarkable locations all over the country, serving hyper-seasonal, restaurant-style canapés and a three-course menu cooked over fire.

Dates are confirmed for the Spring and Summer editions of Dining in Plain Sight. Launching for the season on 23rd April (St George’s Day) the Spring event will run for eight exclusive evenings by the lake at Quarry Wood on the Fonthill Estate, set within nine thousand acres of outstanding natural beauty in the heart of Wiltshire. Disappearing for several months, Dining in Plain Sight will remerge for the summer edition in June and July, located at Featherstone Flowers, a sustainable British flower farm and florist in the beautiful Test Valley, Hampshire.

New locations will be announced soon for the Autumn and Winter events.

Devon based and ex-River Cottage chef, James Whetlor is Dining in Plain Sight’s resident chef for the duration of pop ups. A regular on the events and festival circuit including River Cottage Food Fair, Abergavenny, Ludlow Food Festival, Wilderness, Food Rocks and Meatopia, James is perhaps best known as the founder of ethical meat company, Cabrito. Sample dishes from his food cooked on fire menu include lamb tartare and wild garlic; scallops cooking in their shells, kefir, tarragon and pangrattato; sirloin, Jersey royals and asparagus and for pudding, grilled rhubarb, honey sabayon and toasted seed crumble. A small and exclusive wine list has been chosen by Dining in Plain Sight’s sommelier including a glass of English sparkling wine with canapés, on arrival.

Tickets are £220 per person and can be reserved by emailing reservations@dininginplainsight.co.uk.

Dining in Plain Sight’s Director Rob Mackay and Designer Lulu Beasley comment, “We are very excited to be launching Dining in Plain Sight this Spring. Curating an exclusive seasonal dining experience by elevating the art of dining into a celebration of food and nature with a menu cooked over fire provides the ultimate antidote to our digitally saturated and over-connected culture. We hope our guests make new friends whilst bonding over food and flames and the joy of cooking and dining in the comfort of our custom-built clear glass marquee designed to immerse our guests into the very fabric of the experience. We look forward to a year of wonderful events with Dining in Plain Sight. No sooner than we have popped up we disappear until the next season, leaving no trace other than memories.”

James Whetlor comments, “I have built my whole career on a love of food and fire; there aren’t many ingredients which aren’t made more delicious after a lick of smoke and time on a grill. Living so local to Fonthill Estate means I have trusted supplier connections built over years cooking and supplying restaurants and the hospitality industry. We will be using ingredients from local farmers, growers, fisherman, cheesemakers and vineyards, ensuring all our ingredients are produced by those who share the same values as us.”

Notes to Editors

·        Dinner is served Wednesday to Saturday only and are limited to 66 places per night and are based on a first come first serve basis

·        Tickets cost £xxx each and include a welcome drink, canapes and three courses. Drinks are available to buy at the event

·        Reservations by email only to reservations@dininginplainsight.co.uk

·        www.dininginplainsight.co.uk

·        @dininginplainsight

Spring Edition hosted at:
Fonthill Estate
Fonthill Bishop
Salisbury
Wiltshire, SP3 5SH

Dates: 23 April - 26 April and 30 April - 3 May
www.fonthill.co.uk

Summer Edition hosted at:
Featherstone Flowers
Tithe Barn
Berry Court Farm
Church Hill
Nether Wallop
Stockbridge
Hampshire, SO20 8EY

Dates: 18 - 21 June and 25 - 28 June, 2 - 5 July and 9 - 12 July
www.featherstoneflowers.co.uk

About Lock5
Dining in Plain Sight is the creation of Hampshire based event production agency, LOCK5, whose client portfolio includes Royal Ascot, RHS Chelsea Flower Show and Goodwood Festival of Speed, delivering projects such as major sporting and social events.

About James Whetlor
A regular on the events and festival circuit including River Cottage Food Fair, Abergavenny, Ludlow Food Festival, Wilderness, Food Rocks and Meatopia, James is perhaps best known as the founder of ethical meat company, Cabrito. Launched with a one-line mission statement to put all billy goats born into the British goat milk industry, which otherwise would be euthanised at birth, into the meat industry, James is a true pioneer, having created both the supply and demand for British goat meat, with fans including Jeremy Lee at Quo Vadis, Fergus Henderson at St John and Mark Hix. James’ first book ‘Goat: Cooking and Eating’ (Quadrille, £20) is 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 and he is also the author of ‘Cooking on the Big Green Egg: Everything you need to know from set-up to cooking techniques, with 70 recipes’ and ‘The DIY BBQ Cookbook: How to Build You Own BBQ and Cook up a Feast’.

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."

-ends-

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.

-ends-

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.

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 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

Cool kids cook kid

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.