Becky and Charlie Cole at Broughgammon Farm, Co. Antrim
Goatober goes to Northern Ireland
Broughgammon in Ballycastle, Co.Antrim is taking part in this year’s national #Goatober, the UK’s only month-long celebration of the dairy billy goat meat industry with Cabrito Goat Meat. With events in London, Bristol, Manchester, Somerset and Amsterdam, Goatober is now an international event.
Broughgammon Farm, run by the Cole family has its own artisan on-site butchery, run seasonal cookery, butchery and wild game classes and have a farm shop selling the best of Northern Irish and Irish produce. They have won many awards including Euro-tourques Food Award 2017 in recognition of traditional and artisan production methods, excellent quality standards and outstanding contribution to Irish food.
Charlie Cole comments, “When we set up the farm in 2011, there was no demand or route to market for kid goat meat in Ireland, forcing the farmers to put males from the dairy industry down as a waste product. Crazy! We decided to put a stop to this by buying the billy kids off the dairies and rearing themselves. We’re obsessed with providing the best quality, tastiest produce that is sustainable and ethical, so getting involved with #Goatober is a great thing to be part of.”
“The Cole family of Ballycastle, County Antrim, is at the forefront of the Northern Irish food revolution, producing cabrito (goat) and rose veal on their farm” Kathy McGuinness, The Sunday Times
GOATOBER N.IRELAND
Friday, 20 October 2017
Broughgammon Farm
50 Straid Road, Ballycastle, Co.Antrim, BT54 6NP
5:30pm butchery demo
6:30 farm tour (brief tour of the farm and meet the goats
7:30 dinner starts
Tickets are £38 per person and can be booked through Wefifo here. The full menu is:
Starter: Broughgammon’s award-winning Choriz-Offal Goat Taco
The Great British Street Food Awards 2017 Best Snack!
Served on a Blanco Nino taco with pea guacamole, beet salsa, raw goats milk cheese and goat bacon topping.
To follow: Cabrito a la Cruz
Argentinian style slow cooked kid over a hardwood fire, served with homegrown seasonal salads and local and homemade breads.
Pudding: Ballycastle Lardy Cake
Traditionally made with lard, the Broughgammon’s version uses the sweeter kid-goat suet and will be served with an autumnal compote. This is a West Country classic with a difference.