Losehill House Suppliers Win Award

Our Orangery restaurant is known for supporting independent businesses by sourcing unique, high quality produce to use in our dishes. One such supplier that we've been using for a while is Cabrito Goat Meat, in Devon. Owned by James Whetlor and Sushila Moles, Cabrito Goat Meat do not breed goats; instead they take the billies from the dairy industry and supply them to restaurant, and so helping to end the industry practice of culling males at birth.

 Cabrito Goat Meat’s James Whetlor and Sushila Moles. Photograph: Phil Fisk for Observer Food Monthly

 Cabrito Goat Meat’s James Whetlor and Sushila Moles. Photograph: Phil Fisk for Observer Food Monthly

The business has recently won The Observer Food Monthly 2014 Award for Best Producer, and we're delighted to be the only Derbyshire restaurant serving this amazing meat. The kitchen team here at Losehill House, headed by Chef Darren Goodwin, have created delicious dishes with Cabrito Goat Meat’s produce such as ‘Slow Roast Leg of Goat with Pommes Boulangere and Grilled Romanesco Broccoli’ and ‘Loin and Shoulder of Goat with Melting Broccoli and Brock Hall Farm’s Joie de Chèvre Sauce’. 

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