James Whetlor, chef, producer & winner of 2014 OFM award for best ethical producer
James Whetlor of Cabrito has been selling kid goat meat, sourced from British dairy farms to London restaurants since 2012. To reflect the increasing demand and appetite from diners he has recently developed a range of easy to cook at home products on sale through online supermarket ocado, making kid meat widely available to the public for the first time. As an ex-chef James didn’t set out to create an award-winning business; he founded Cabrito after needing help to manage his massively overgrown garden that hadn’t been touched in years. The idea was that four goats would help clear the ground. James also felt he could do something about the ridiculous waste of the male billy goats from the dairy industry, an ‘ethical car-crash’. He thought there had to be a better solution than gassing them as a by-product at a few hours old. Calling on his 10 years’ of cheffing experience and contacts in London, James set up Cabrito and began working with goat dairies to supply restaurants. James’ first sale was to Jeremy Lee at Quo Vadis in March 2012; and through word-of-mouth and thousands of miles on the M3 and M25 from Devon to London, James was soon supplying top restaurants. Today, Cabrito supplies over 70 well-known establishments including Mark Hix, St John, Quo Vadis and new restaurants on the ever-changing food scene including Marksman, Smokehouse and Pidgin. Cabrito also counts Antonio Carluccio and Hugh Fearnley-Whittingstall amongst its fans. Cabrito Goat Meat won an Observer Food Monthly Award in 2014 for Best Ethical Producer.
Photo credit: Mike Lusmore
Paula McIntyre - chef, teacher and broadcaster
Chef, Broadcaster, Teacher and Judge, Paula McIntyre joins us from Northern Ireland for one special evening.
Paula lectures in catering on the Professional Cookery programme in Northern Regional College.
Additionally she specialises in fine dining and catering for a variety of events. She has worked as chef demonstrator and live cookery theatre host for the past few years with FoodNI. She attended the House of Commons this year to cook food for members of both houses to showcase food from Northern Ireland.
As part of the Slow Food Terra Madre Festival, Paula represented the United Kingdom Chef Alliance. She works for different food companies ( including White's Oats, Kerry Foods, Allied Bakeries, Spar, Kerry Foods, Cloughbane Farm and Dromona) developing recipes, food styling and hosting events. She is a judge for the Hotel and Catering Review's Gold Medal Awards, the Restaurant Association of Ireland and judged at the 2014 Great Taste Awards.
She was judge in the 2015 BBC Radio Four Food and Farming Awards, judging the streetfood and takeaway category with Giorgio Locatelli.
Paula contributes to various papers in Northern Ireland including the Irish News, Newsletter and Belfast Telegraph. Paula’s first book “ A Kitchen Year” was published in 2008 by Gill and Macmillan. Her new book “Paula McIntyre's Down to Earth Cookbook” is available now.
She recently won the 2015 Farming Life Farming Champion award.
Maria Elia - Chef, Food Writer & author of Smashing Plates
Chef, Food Writer & author of Smashing Plates: Greek Flavours Redefined
Chintal Kakaya - Baker & Specialist in artisan Indian-inspired cakes & biscuits
Chintal Kakaya founder and owner of Chinskitchen formed in 2013 is a budding entrepreneur specialising in Luxury, Artisan and bespoke Indian Inspired Cakes and treats. Using her knowledge of spices and experiences from childhood, she focused on creating products for a niche market. Artisan Indian inspired cakes and nankhatai was a concept born when individuals would ask her to create traditional Indian sweets with a modern twist. She cleverly fused the idea and created modern cakes with an Indian fusion.
Nankhatai which is a traditional Indian spiced shortbread usually served with chai brings back a lot of childhood and happy memories , full of spices and nuts it truly is a decadent little biscuit. Chintal worked on this recipe for several months to create a product that is light, flavoursome and moreish. Aware of everyone’s bid to cut out or reduce sugar, Chintal developed her recipes to contain less sugar compared to standard bakes. Artisan Indian inspired cakes and nankhatai has received an overwhelming response with positive feedback from all who have tasted them. Being a self taught and passionate baker she has now ventured into an online business to reach out to a wider audience.