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Goatober 2019

We're joining forces with some of the best restaurants in the country to prove that  Billy Goat meat is delicious and should be included in the food chain. 

Currently they are separated at birth and not given the chance to be a delicious goat taco!

 

They're delicious. Honest.

 

Wherever there are goat dairies around the world there are unwanted billy goats.

In 2011, Erin Fairbanks had an idea. While working for Heritage Foods USA in Brooklyn, she and renowned cheesemaker Anne Saxelby wanted to end the practice of euthanising young male goats that the dairy industry had no use for.

From this senseless waste Goatober was created and with it a month-long celebration of putting goat meat on the menu of New York restaurants. The campaign had quick success and now there are over 100 restaurants involved in Goatober from New York to Los Angeles and San Francisco.

Goatober spreads the word that goat meat is delicious, ethical and sustainable.  The hope is to move goat meat into the mainstream with the goal that all billy goats born into the dairy system, anywhere in the world, will go into the food system, rather than being wasted.

Goatober arrived in the UK in 2016 and mainland Europe in the following year. There are vibrant dairy industries across the UK and Europe who want to change the practice of euthanising and Goatober is part of the solution. The campaign aims to put a goat dish on restaurant menus and to encourage people to try cooking goat at home themselves, for all or part of October.

In October 2018, there were Goatober events and dinners in London, Bristol, Manchester, Cornwall and at the global food symposium Food on the Edge in Galway, Ireland. Working in partnership with the Interreg ‘food heroes’ project, which aims to end food waste in farming across the EU, and events in Nantes (at the Nantes food Forum, France), in Laval (France) and in the region of Spessart (close to Frankfurt, Germany), The Netherlands, Rome and at the Amorevore Food & Arts Festival in Ibiza.

Perhaps the most exciting development in 2018 were the events in New York and Brooklyn, as the strands of Goatober are pulled together. Until 2018 there has been no coordination between the USA, UK and European events. now that has changed and across the world, dairies, suppliers and chefs are working together to try and solve the food waste issue in this small corner of the food system.

What we're doing

Restaurant-  Our Head Chef, Ianto, has created delicious dishes showcasing billy goat meat. Breaking down the perception that it's tough and strong in taste.  Ask your server for todays special
Shop-  Jared in our SHOP has sourced local goat's milk from 'The Flying Goat Dairy' speciality goat's cheese and yoghurt, not to mention the goat charcuterie from Cabrito.
Cookery School-  Kate in our COOKERY SCHOOL is gearing up for some special   'Cooking with Goat' courses in November so sign up today to avoid total despair!

I kidd you not, this is going to change your perception on goat meat. 

Kadai Barbeque- We'll be putting on one of our infamous Kadai bbq's under the pergola. There will be a number of different cuts to enjoy, along with salads, bread and the usual trimmings. 

Saturday 19th October 2019

Goat Petting zoo- Lorem Ipsum  Lorem Ipsum  Lorem Ipsum  Lorem Ipsum  Lorem Ipsum  Lorem Ipsum  Lorem Ipsum  Lorem Ipsum

Book Signing- James Whetlock will be signing copies of his  book and talking to you about Goatober and why he's spearheading the event. 

Billy Tannery- Lorem Ipsum, Lorem Ipsum, Lorem Ipsum, Lorem Ipsum,Lorem Ipsum, Lorem Ipsum

Super Goat Saturday