The Journey of Cabrito Goat Meat: Episode 1

The Journey of Cabrito Goat Meat: Episode 1

Watch ONLY with a Planet Eat subscription
RETURN
Chef: James Whetlor In this series, the founder of Cabrito, James Whetlor, explains how he came to be the ‘Goat Man’. Starting out as a chef with a love for cooking, it was his passion for creating a more sustainable meat supply chain that led to the creation of his goat meat business.   In this episode we take a look around Forde Grange Farm, one of Cabrito’s suppliers, to find out more about the Cabrito’s origins, their sustainable supply relationship with the farm and the benefits of goat meat. Along the way we discover some delicious recipes from James’s recently released book, Goat: Cooking and Eating.    James makes delicious kid goat racks on the barbecue and a goat biryani for the family at home.  About James Whetlor: After working as a chef for 10 years in London at some of the City’s top restaurants, James moved back to his hometown in Devon and started working at the River Cottage. During this period, he bought four goats to help turn an area of scrubland into useable pasture. This is where the idea for Cabrito began, out of a desire to help reduce the wastage in the UK dairy industry. Now Cabrito supplies top restaurants and butchers with high quality goat meat, making James one of the leading authorities on goat meat. He currently lives in Devon with his family and is also the author of Goat: Cooking and Eating.

Planet Eat Player

Our new app provides improved performance and great new features added with each update.

Download the player app to watch this now...

Already have the app?

Browser Not Supported

Sorry, we do not support video playback on your browser. Please use one of the following browsers:

Renew your membership Update your payment details

CLOSE

Age Restricted Content

Please be aware, this title is age restricted. Please confirm you are over 18 to continue.

 No, I am under 18  Yes, I am over 18