Wild Beer Co. is the exclusive drinks partner for Goatober and will be pairing beers at London events including Brigade Bar + Kitchen, Carousel and Native. Throughout October, Wild Beer will be pairing beers with goat dishes with a specific focus on Modus Operandi; an oak matured wild beer, aged for many months in Bourbon and Red Wine barrels tasting of sour cherries, toffee and dark chocolate.
On 1 October, Gizzi Erksine; executive head chef of The Holborn Dining Room Calum Franklin and Karan Gokani, director of Sri Lankan restaurant Hoppers will cook at Brigade Bar + Kitchen with head chef Pete Denhart to create a special goat menu. This special one night only event is £65 per person and includes a charity donation to Beyond Food Foundation.
“Goat is not only absolutely delicious, it’s probably one of the most sustainable of all meat. I believe we should be trying to eat less, better quality meat and using the whole animal.” Gizzi Erskine
Smoked goat, goat fat focaccia, labneh, chimichurri, pomegranate and pickles by Pete Denhart from Brigade Bar + Kitchen
Goat ragu with fresh tagliatelle by Gizzi Eskine
Goat Buriani with a goat offal pickle and smoked aubergine raita by Karan Gokani at Hoppers
Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from Holborn Dining Room
Pete Denhart, Head Chef at Brigade, commented: “Wild Beer have a big focus on beer and food pairings. It is a natural partnership to work with them for our Goatober menu as the ethical and sustainable nature of the event reflects the brand’s ethos and the way in which they brew. The diversity and range of flavours in our menu from Gizzi, Calum and Karan reflects Wild Beer’s attitude to creating great beer.”