Cabrito Goat Meat at Coombe Farm Organic
An evening of food and discussion with sustainability champions Cabrito Goat Meat and Billy Tannery at Coombe Farm Organic, Crewkerne, Somerset
Price: £60 per person for four courses and welcome drink
Booking via: www.coombefarmorganic.co.uk
On 3 April, James Whetlor from Cabrito Goat Meat and Jack Millington from Billy Tannery will host a dinner of British goat meat alongside Ben White, General Manager at Coombe Farm Organic, a beautiful farming estate in the Somerset countryside. All three partners are united in their passion for sustainability, the welfare of animals and reducing the waste in this part of the dairy system.
Very often the connection between meat and leather is forgotten. Independent producers, Cabrito Goat Meat and Billy Tannery, the UK’s first goat leather micro tannery, are working together, and with restaurants and farmers, to change this.
Certified organic by the Soil Association in 1998, Coombe Farm started out as a dairy farm and has a long and trusted reputation for exceptional diary produce. Now, they also rear organic grass-fed beef, lamb and pork and work with local farmers for organic free-range venison and poultry. Since February 2020, Coombe Farm has also been supplying goat meat (kid and nanny) from Cabrito, which comes from farms less than seven miles away on the Somerset/Dorset borders.
Ben White from Coombe Farm Organic comments; “Working with James from Cabrito Goat Meat complements our philosophy of sustainable farming really well. It yields truly remarkable meat that would otherwise get wasted. Whilst nanny/female goats are reared for replacements in a goat dairy herd, billy/male goats are surplus to requirements. We feel strongly that letting meat go to waste is unacceptable in an age when so much is already wasted and so many go without eating balanced, nutritious produce. Working with Cabrito, who in turn works with the brilliant Billy Tannery to use the goat hides, we have the platform to see that the billy and older nanny goats raised in out from our local area is used responsibly. The goats we butcher and sell come from a farm seven miles away from us on the Somerset/Dorset border and is a truly delicious and versatile ingredient to cook with.”
Billy Tannery is the first leather brand of its kind in Britain, with a vertically integrated supply chain from hide to final product. Co-founded by friends Jack Millington and Rory Harker, Billy Tannery’s goal is to put an end to the thousands of British goat hides wasted every year.
Jack Millington says, “Despite the clear link between meat and leather, the topic is often uncomfortable and rarely discussed. For us at Billy Tannery, leather and leathercraft play a vital role in the reduction of food waste - it takes the dairy and meat by-products and creates unique and sustainably tanned goat leather. It’s great to be on the farm with Ben and the Coombe Farm Organic team to showcase our British goat leather.”
Guests going to Coombe Farm Organic for this special evening will be welcomed with an organic apple martini and nibbles before sitting at 7pm for a short talk from James Whetlor and Jack Millington and hosted by Ben White.
The menu:
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
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.
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For more information, interviews or images please contact Hannah Blake at The Dining Room PR on 07730 039361 or email hannah@thediningroompr.co.uk
About Cabrito Goat Meat
www.cabrito.co.uk
Cabrito has a one-sentence mission statement: to put all billy goats born into the dairy industry into the meat industry. Devon based James Whetlor worked as a chef in London for ten years and at River Cottage in Devon. He founded Cabrito Goat Meat in 2012 and was soon supplying top restaurants and butchers around the country.
Cabrito Goat Meat won an Observer Food Monthly Award (2014) for Best Ethical Producer, Good Housekeeping’s Champion Meat Producer (2016), Young British Foodies Meat Award (2016) and was a finalist in the BBC Radio 4’s Food and Farming Awards 2017.
James is the International Director of Goatober, working closely with partners in New York and North America, Europe and Australia. In October 2016, James brought the month-long goat meat celebration, Goatober, to the UK. Originating in New York in 2012, James has been instrumental in turning Goatober into an international campaign bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system. In 2017, James hosted Goatober events in London, Bristol, Manchester, Somerset, Northern Ireland and Amsterdam. In 2019, there were Goatober events across the UK, USA, Trinidad, Spain, France and Australia.
GOAT: Cooking and Eating, James’ first cookbook, was published in April 2018 by Quadrille. It has been widely acclaimed as genre-defining and won the James Beard Foundation Award for best single subject book and the Guild of Food Writers award for best single subject.
About Billy Tannery
www.billytannery.co.uk
Billy Tannery is the first leather brand of its kind in Britain, with a vertically integrated supply chain from hide to final product. It was founded by childhood friends Jack Millington and Rory Harker, both from the Midlands. Jack and Rory’s goal is to put an end to the waste thousands of British goat hides by tapping into the rich leather heritage of the Midlands area. In 2017, Billy Tannery launched a range of luxury goat leather bags and accessories that are designed and handmade in Britain using entirely British goat leather in their small batch tannery in the Midlands.