James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. During this period, he bought four goats to help turn an area of scrubland into useable pasture and began to learn about the plight of the British Billy goat, in most cases euthanized shortly after birth. James thought this was, in today’s world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning business now sells to catering butchers, restaurants and supermarkets, from a network of farms across the country.