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 of The Journey of Cabrito Goat Meat, take a closer look at the workings of the farm, find out where the goats live and learn more about the cycle of dairy farming in the UK. Get to know Will Frost - Dairy Farmer of the Year 2019 and owner of one of the farms that provide Cabrito’s goats, as he and James discuss why the versatility of goat meat is just one of the reasons to make the switch to eating goat meat.
To finish, James prepares goat Koftas cooked on an open fire, his homemade flatbreads and goat rogan josh, as well as a tasty burgers cooked on the outdoor fire.
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.