Gourmet Goat introduces sustainable British rose veal
The streetfood brand is extending their East Mediterranean menu to showcase more original dishes inspired by traditional village favourites and made using sustainable British ingredients.
The newest addition to their menu is high-welfare British rose veal, slow roasted with homemade baharat spice mixture and grape molasses. As with their kid goat dishes, the rose veal is sourced so that it helps to support the UK dairy industry and reduce food waste.
The high-welfare British rose veal was slow roasted with homemade baharat spice mixture (cumin, cloves, gum mastic, black pepper, cinnamon and Turkish chilli flakes) and organic grape molasses, and served in a choice of either a Greek pita or salad box along with smoky pepper sauce of fermented Kurdish pepper flakes.
Gourmet Goat’s salads rotate regularly to match their seasonal streetfood dishes, with this Summer’s selection ranging from roasted vegetables with baked whey and dakos (a traditional barley rusk handmade in Crete); to spinach and beetroot with a tahini dressing, topped with double-roasted chickpeas and feta; and flash-pickled kohlrabi with feta and pomegranate seeds.
Gourmet Goat’s co-founder Nadia Stokes said: “Nick and I wanted to add rose veal to our menu both from a favour point of view and from an ethical point of view. Veal features heavily in the Eastern Mediterranean diet and we love cooking with it. In the UK sadly veal got a bad reputation due to poor and cruel practices that have since been banned here and in Europe. Veal is the by-product of the dairy industry and so we should be eating more of it - as long as it’s rose veal, which is an indicator of the calves being treated and fed properly, it should be on your table.”
