James Whetlor

Fondly called the Goat Man by his customers, James Whetlor has overcome hundreds of years of British history to put goat meat on the menus of top restaurants around the UK.  After discovering that billy goats were often euthanised after birth, the ex-River Cottage Chef set about working with dairy farmers, chefs and restauranteurs to reposition the low-status meat and, in doing so, make goat dairy farming more sustainable.

James Whetlor's appearance at MFWF is made possible by Meat and Livestock Australia.