Goatober celebrates one of the more underused meats of the industry, and this launch event will raise money for Action Against Hunger's work to help malnourished children around the world.

#Goatober is coming...

By Action Against Hunger

Sep 10 2017

On Wednesday 27 September, we'll be celebrating one of the more underused ingredients in British cooking, and would like you to join us for a #Goatober launch night. 

To mark the launch of #Goatober - the UK’s month-long celebration of the dairy billy goat meat industry - six competing chefs will each serve a goat inspired dish at a ticketed event at The Montcalm Royal London House Hotel, Finsbury Square, starting with Black Cow Vodka cocktails. Tickets for the event are £95 per person which includes a £10 donation to Action Against Hunger. Each savoury dish will be wine paired by ETM’s Head Sommelier Gui Mahaut, followed by petit fours and coffee. A charity auction, hosted by journalist and food writer, Joe Warwick, will follow dinner with all proceeds going to Action Against Hunger. Book tickets online.


Wednesday, 27 September 2017 
The Montcalm Royal London House Hotel
22-25 Finsbury Square, London, EC2 1DX
Drinks reception sponsored by Black Cow Vodka at 7pm
Dinner at 7.45pm


First launched in London 2016 at ETM’s restaurant The Jugged Hare in Barbican, Goatober saw over 40 restaurants take part and the launch event raised £6,300 Action Against Hunger. Due to the huge success of last year’s launch event, this year it will be hosted at The Montcalm Royal London House Hotel on Finsbury Square.

#Goatober UK has been launched by ethical meat champion and producer James Whetlor from Cabrito Goat Meat. The original #Goatober was launched in America in 2010 and was the brainchild of Heritage Radio Network Executive Director, Erin Fairbanks, and renowned New York cheesemonger, Anne Saxelby. It is now an annual campaign every year in October which sees Heritage Foods USA partner with goat dairies around upstate New York and Vermont to purchase their unwanted males. Over 50 New York City restaurants feature goat on their menu for the full month of October including Gramercy Tavern, Babbo, Spotted Pig and Bar Boulud and the campaign’s success continues to grow.

James Whetlor comments, “As an ex-chef myself, there’s nothing that delights me more than seeing top chefs prepping our goat in imaginative, inspired and delicious ways. It’s now possible to sit down in fantastic restaurants to a pile of harissa scented goat chops or goat Soulaki, goat tacos or Indian style pulled goat shoulder or a British classic of boned and rolled stuffed saddle. Britain has woken up to what the rest of the world has known for some time; goat meat is delicious!”


The full line up of chefs and their dishes are: 

Kid tartare with deep fried oyster and crispy seaweed
Chardonnay, Wild Ferment, Errazuriz, Casablanca, Chile 2014
Gill Meller, River Cottage, Devon

Kid breast with celery, puntarella, anchovy & caper salad & farro pangratatto
Semillon, Carmen DO, Colchagua, Itata, Chile 2015
Claire Thomson, author of 5 O’Clock Apron and The Art of the Larder (Quadrille), Bristol

Smoked goat taco
Cinsault/Carignan, Vieja Tinaras, De Martino, Maipo, Chile 2015
George Wood, Head Chef at Temper, London

Goat kofte with ezme salad and cumin spiced yoghurt
Pais, Volcanico, A Los Vinateros Bravos, Itata, Chile 2015
Tom Cenci, Executive Chef at Duck & Waffle, London

Goat Roly Poly, carrot and swede
Pinot Noir, Litoral, Leyda, Chile 2013
Jamie Guy, Group Head Chef at HIX Restaurants, London

Roast smoked leg of Devonshire kid goat, braised shoulder pie, turnip, wild horseradish, cobnut jus
Pencopolitano, Pedro Parra y Familia, Itata-Cauquenes, Chile 2014
Stephen Englefield, Head Chef at The Jugged Hare, London