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.
Video Description
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.
