Ever wondered why we have so much goat dairy in the UK but rarely see goat meat? Male billy goats are a by-product of the dairy industry, and with no use in milk production, are usually euthanized hours after birth.
In a world of dwindling resources and rising food prices we and Cabrito believe this cannot be justified. Cabrito Goat founder, James Whetlor, started his Devon business in 2012 which created a market for this dreadful waste of male kid goats, and has since won an Observer Food Monthly Award for Best Ethical Producer.
With our similar ethos on food and waste, The Riverford Field Kitchen, are to host a goat themed night on Thursday the 1st of November. We'll be joined by the Cabrito Goat team and serve guests a three course meal using goat meat and of course the creative, veg dishes we're famous for.
Head chef, James Dodd explained: “We’re really excited to welcome James and the team from Cabrito to the restaurant. Goat meat is a fantastic and underrated ingredient that we wouldn’t normally get the chance to cook with. It works especially well with Mediterranean and Middle-Eastern spices, so we’re excited to experiment with its flavour and create some fantastic veg side dishes to go alongside.”
Whilst we cook up a set menu of delicious dishes, James will talk about the ethical advantage of raising meat that would otherwise become waste from the goat dairy industry and the culinary potential that it offers. Previous dishes we have cooked with goat include slow roast shoulder and shank with fennel and chargrilled leg, loin and neck. All accompanied by the freshest, seasonal veg, grown in the surrounding fields.
Tickets cost £45 per person and includes a complimentary glass of merlot (or fresh juice) and a three-course set menu full of sharing dishes to pass round with friends.
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