Gourmet Goat

Description

We are Nick and Nadia owners of Gourmet Goat. Nadia was born and lived most of her life in rural Cyprus. Her village background has influenced our ethos: delicious and sustainable eating with respect to the environment.

Our dishes are lovingly inspired by the past and updated with modern twists. We use seasonal and local ingredients, such as vegetables from Forty Hall organic farm in Enfield. For our meat we use British dairy industry by-products such as free-range kid goat and rose veal. Our organic flatbreads are made by E5 Bakehouse in Hackney who operate a traineeship for refugee women. When we are faced with a glut of fruit or vegetables we extend their life by preserving them, such as our preserved lemons which we use in our winter mutton dish and a wide range of pickles.

sustainability goals 2018

Our future goals involve building a stronger vegan offering and working with other companies and organizations to develop their food offering in line with sustainable practices.

Doing Good By

Celebrate Local Seasonal
Celebrate Local Seasonal
Serve More Veg Better Meat
Serve More Veg Better Meat
Source Fish Responsibly
Source Fish Responsibly
Support Global Farmers
Support Global Farmers
Feed People Well
Feed People Well
Support the Community
Support the Community
Treat People Fairly
Treat People Fairly
Value Natural Resources
Value Natural Resources
Reduce Reuse Recycle
Reduce Reuse Recycle
Waste No Food
Waste No Food
Business Type Restaurant
Rating
Awards 2017 - Waste No Food