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.
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.