was successfully added to your cart.

I thought it might be a good idea to start writing a blog.  Its not like I’m busy or anything…

The reason we ended up here is I couldn’t live with having a FaceBook page anymore.  Its a reprehensible company for many, many reasons, none of which I will expand on here but I just don’t want anything to do with it, so I killed it.

The question then arises, however… ‘How do I tell you lovely people what I’ve been up too, what I’ve got coming up and where can I give away the odd goat recipe?’

The answer is, of course, this blog and I hope to post a couple of times a month.

The first (proper) post will be a review of Goatober, the 8 country, multi-chef, goat meat bonanza that I have only just recovered from.   If you don’t know what Goatober is, there is a brief explainer on this site but you could just read this New York Times (Yes, *that* New York Times) article about it here:  https://www.nytimes.com/2018/10/01/dining/goat-meat-goatober.html

Speak soon.

James.

 

This is me and when I’m not writing blog post (or eating in fancy restaurants) I’m usually doing this ☝️, delivering Kid Goat meat.

 

 

 

James Whetlor

Author James Whetlor

Owner and head butcher at Cabrito.

More posts by James Whetlor

Free delivery on all orders this January. Use code - GOAT19 at the checkout.