James Whetlor started Cabrito Goat Meat after being a chef for more then 10 years. He felt could do something about the ridiculous waste of the male billy goats from the dairy industry, and began selling goat meat, sourced from British dairy farms, to London restaurants in 2012.
James collaborates with the dutch project Meat the Male, part of the European project Food Heroes. In this project the whole value chain, from farmer to consumer, takes responsibility for this challenge in the dairy goat sector. Together they spread the story and promote the billy goats. Because, why don’t we eat the meat that’s already a by-product of the dairy industry and that’s also ridiculously good?
During this cooking demonstration we will show you how easy it is to cook with goat and how delicious it tastes!
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 has appeared on Saturday Kitchen and Channel 4’s Hidden Restaurants with Michel Roux Jnr and is a regular on the events and festival circuit including Wilderness, Food Rocks and Meatopia. Goatober 2017 hosted events in London, Bristol, Manchester, Somerset, Northern Ireland and Amsterdam. Plans for Goatober 2018 are underway in the UK, across Europe and New York and GOAT: Cooking and Eating, James’ first cookbook was published in April 2018 by Quadrille.