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.
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.
Pulses feature heavily in most Eastern Mediterranean diets and as such there are a number of regional variations of this lovely Syrian dish; Lubyah. Although traditionally made with black-eyed peas, the guys at Gourmet Goat love the nutty flavour of English grown carlin peas and reckon these go well with the iron rich British rose veal. Celery leaves and lemon zest give it a lively and fresh finish.View this Recipe