Feast with James Whetlor at Coombe Farm
April 3 @ 7:00 pm - 11:00 pm
Supper Club – We are delighted to host James Whetlor from Cabrito Goat Meat and Jack Millington from Billy Tannery for a sumptuous supper club 4 course dinner celebrating British goat meat.
An experienced chef and ethical thought leader, James has featured in multiple press and TV spots, including BBC2’s Great British Menu and Channel 4’s Food Unwrapped. He has also won many awards including Observer Food Monthly’s Ethical Producer and Good Housekeeping’s Champion Meat Producer.
In response to the discovery that many thousands of goatskins leftover from the food industry were being thrown away each year, Jack and Rory co-founded Billy Tannery and started to produce high-end leather products from their own small-batch tannery.
As well as being out and out foodies, all three businesses are united in our passion for sustainability, the welfare of animals and reducing the waste in this part of the dairy system.
Guests arriving for this special evening will be welcomed with organic apple martini cocktails and delicious canapes, before sitting at 7pm for a short talk from James and Jack and hosted by our very own Ben White.
The evening’s menu:
- Organic Apple Martinis
- Coombe Farm ex-dairy cow bresola
- Cabrito kid goat kibbeh nayeh with herbs and lemon
- Cabrito goat kebabs with romesco
- Marinated Cabrito kid leg and shoulder with preserved lemon and bay, served with Tomato and cabbage pilaf
- Lemon posset and shortbread
Throughout the evening samples from Billy Tannery’s range of goat leather products will be available to view and purchase as will copies of James Whetlor’s award-winning book ‘Goat: Cooking and Eating’ which includes recipes from Hugh Fearnley-Whittingstall, Gill Mellor and Gizzi Erskine.
A licensed bar will be available.