James Whetlor founded Cabrito after keeping a few goats to solve a land management problem. He was cooking at River Cottage at the time and a few of the goats ended up on the menu. After seeing how well the kids sold, James thought perhaps there was a market for kid goat meat. Turns out there was.
Drawing on experience of the London restaurant industry, James was a chef in the capital for 10 years, Cabrito has created and has continued to grow a market for kid goat meat. They sold their first kids to Jeremy Lee at Quo Vadis in March 2012 and have never looked back.
All Cabrito kids are a by-product of the dairy industry and would have in the past been euthanized shortly after birth. In a world of dwindling resources and rising food prices Cabrito believe this cannot be justified. They now have a network of farms producing high quality meat from a previously wasted resource.