Winner of a James Beard award for his first book Goat, 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. His award-winning business Cabrito now sells goat meat to catering butchers and restaurants, from a network of farms across the country. Goat also won the Guild of Food Writers Best Single Subject Food Book of 2019. He wrote Cooking on the Big Green Egg (2021); this is his third book.