Displaying items by tag: goatfather

The resilience of restaurants throughout the lockdowns and the ingenuity of proprietors just amazes me, none more so than the Get My Goat campaign from the lovely Justin and Jurga Sharp at Pea Porridge. For a start the marketing and humour from Justin, the Goatfather, is one of the best calls to action on social media I've seen for a while. Who could resist Bury'sGoatTalent and GoatWhisperer Justin's beautiful four course dinner? We ordered the middle eastern style, heat at home GoatToGo supper last week. It was phenomenal! Justin and Jurga are great advocates and supporters of Cabrito Goat, who source meat from British dairy farms and who supplied the kid goat meat for the four course menu. Not only was the menu fantastic, but the information sheet and serving instructions were superbly presented and included interesting information about the ingredients, and the cooking techniques used for each course. Plus exact reheating instructions - this is the kind of dinner that I enjoy. While the Goatfather mans the kitchen alongside award winning chef and flatbread maker extraordinaire, James Carn Pryor, Jurga ensures that the ordering, payment and collection of the GoatFest goes smoothly and will sell you some wine; it's good, buy it.  From Lowerland, Prieska. (the land of the lost 'She' goat) high altitude, hands- off naturally farmed grapes are made into complex wines. Loweland, Die Verlore Bokooi NV (red) and Lowerland, Die Wonde-Draai (white).  My goatness we are lucky in Bury St Edmunds.

Get My Goat continues to be available each Thursday, Friday and Saturday at £55 for two people.

• Superb instructions and interesting information about each course
• all courses were beautifully presented, you could eat them out of the tub!
• Pea Hummus and Flatbread
• Sourdough Flatbreads arebaked in the 'Grizzly' charcoal oven by award winning Chef James Carn Pryor
• Dining at home means the baby can join in too
• Berber Goat Kofte, goat yoghurt labneh, pomegranate, mint
• Persian kid goat tagine, cous cous, pumpkin, chickpeas, apricot, coriander
• Basque style burnt cheesecake with pistachio and rose petal preserve
• try the wine it really is sensational
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