James Whetlor from Cabrito Goat Meat
Roast Leg of Kid for Sunday lunch
Each month, the I'll be Mother group hosts the mother of all roasts, with the menu reflecting the quality and provenance of one beautiful piece of meat.
On 21 May, James Whetlor from ethical goat meat supplier Cabrito, is hosting the Sunday Lunch Club at The Twenty Six. Former River Cottage chef James has won an Observer Food Monthly Award for Best Ethical Producer, Good Housekeeping’s Champion Meat Producer, is a finalist in BBC Radio 4’s Food and Farming Awards and recently appeared on Channel 4’s Hidden Restaurants with Michel Roux Jnr.
On the table, head chef Scott Goss has created a menu full of new spring ingredients and roast leg of kid goat. Kid is similar to spring lamb and has a delicate, sweet and musky flavour. It is a strong enough flavour to stand up to the spice and heat of Middle-Eastern and North African recipes, but subtle enough to respond brilliantly to the herbs, garlic, wine and lemon of European cookery.
Snack
Kid faggot, artichoke and wild garlic crumb
To start
Kent asparagus roasted on Kentish cherry wood
Morels, cured egg yolk, aged parmesan
To follow
Leg of Kid goat, broad beans, confit shallots and lemon
Ratatouille, kid pomme anna, thyme gravy
To finish
Flavours of sherry trifle
Pistachio sponge, panna cotta, raspberry and sherry ice cream
Coffee and Chocolates
Places are £40 each and also include wine paired with the goat. Call 01892 544607 to book or visit the website. Sign up to I'll be Mother's Sunday Lunch Club newsletter to be the first to know about new date #SundayLunchClub