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You may has noticed that goat has been in the news.

Since goat got a mention in the BBC Good Food Magazine, tipped as the ‘hot new food trend of 2019’, its been in a few of the newspapers, The Telegraph,  Devon Life, The Times, and I’ve done radio interviews BBC Radio Wales and BBC Radio Suffolk (I’m told it was in the Daily Mail and The Sun too but you know, fuck them)  and just today I was asked by The Guardian to commment on the story about how Mark Zuckerberg had killed and eaten a goat with Jack Dorsey.  It is definitely one of the stranger bits of media I’ve done, but it did manage to call Zuckerburg ‘not quite human’ in print, which I’m proud of.  And as if all this wasn’t enough, James Cochran will be cooking our goat on Saturday Kitchen this week. Could it be any hotter…?

It has been a running joke in our house that goat is the hot new trend..again, as every year since we won the Observer Food Monthly Supplier of the Year Award in 2014, goat has been tipped  by some newspaper or food magazine but this year does feel different.  This year we have what a friend of mine calls ‘lots of irons in the fire.’  We’re working with a number of manufacturers who supply large retailers and high street chains, as well as seeing growth in the independent restaurant trade. We continue to knock on the doors of the supermarkets and they continue to moan about the price. What can you do?  From the start, the price has to be where the farmers can make a bit of money from it, otherwise its just not going to be sustainable. We will just keep making as much noise about how brilliant goat meat is until they see its too good an opportunity to keep turning down.

In the meantime Goatober goes from strength to strength as it becomes more international.  I’m taking Goatober to the Melbourne Food and Wine Festival in March and to Trinidad later in the year and I was contacted today by a Canadian goat farming group who would like to see if they can be involved.  Perhaps 2019 really will be the year goat lives up to its promise of being the ‘hot new food trend’ after all.

Dont forget to watch Saturday Kitchen then, felling inspired, buy some goat in the shop.  Delivery is free until the end of January.

James

James Whetlor

Author James Whetlor

Owner and head butcher at Cabrito.

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