Filming with Adam Henson for BBC’s Countryfile – April 2017

Collecting our new batch of Billy Kids in March 2017 was not quite the same as normal – we had a tag along – BBC’s Countryfile presenter Adam Henson!

It was a fantastic experience filming with the Countryfile team and we certainly had a few laughs along the way!  It was a great opportunity to convey the whole story from collecting a new batch of Billy Kids from Charlie’s Dairy in Herefordshire to bringing them back to our farm, and looking at the different stages along the way.  As friends and family will concur you don’t get to spectate at the farm, so we soon got Adam Henson to give us some hands on help and I think he soon realised how unique Kid Goats are and just some the work involved in rearing them in a free range environment!   The show helped us to convey just some of the practical issues of the rearing Billy Kids, the initial and very expense input cost of the milk powder, which is essential to give the Kids the best start in life, to the practical ramifications of keeping the Kids outside and rearing them from grass.  The team also took a great interest in our Kid Skins products appreciating the quality and origin.  We hope this will give the Countryfile audience a small insight into our farm and why it is so important to us to rear our Billy Kids without compromise in a sustainable system to produce a premium meat that really is ‘farm to plate’.

Filming with James Martin – Home Comforts

Our TV debuts was swiftly followed by a second…

On Thursday 7th January we were thrilled to be part of James Martin’s Home Comforts series which was aired on BBC 1.

James cooked up a fantastic tagine and the show goes behind the scene of our farm and how Jamie and I started Just Kidding.  This was a lovely piece that allowed me to speak personally about a passion that I am determined to make into a sustainable business.  The show also gave a closer insight into live on the farm and just some of the work involved in rearing Kids in a free range system.  The end of show featured a low key gathering of Friends and Family to enjoy the fruits of our labours!  Jamie was in his comfort zone with apron on behind the BBQ cooking up some delicious Kid meat wraps using the Shoulder and show casing just how tender the meat is through our Cutlets.

James Martin’s tagine is truly delicious and very easy to make, he uses our Premium Dice but it would work equally as well with our Shanksclick here for the full recipes and clip.  

Organic Kid Skins

We don’t like to waste anything and so it wasn’t long before we started to explore finding a use for the skins.

In addition with a business hat on it was essential for the sustainability for the business to add value the Billy Kid. To rear the Kids as we do is very costly and so there is enormous pressure on the margins of the meat.  We also discovered Organic Sheepskins which happens to only be 30 minutes down the road from where we source all our Billy Kids.  Everything was starting to fall into place!!  Our fantastic Abattoir supported us by allowing us to take back all our skins.  We then started to salt them on farm and send them to Nicki at Organic Sheepskins to be tanned.   Once we had the finished product we had to start to think about what to do with them!  Due to the size and quality that make fantastic throwswall hangings and rugs.  We wanted to take them further and a very talented friend was just the person for the job!  Angharad Redman is a hugely talented and creative individual and she has made some truly creative and beautiful hats with the skins as you can see below:

Click here to visit Angharad Redman’s website

We have also creative so rather funky and ordinal furniture as you can see here we can also take commissions.

By using the Skins in this way nothing is wasted at all from the Billy Kid!  We are using hugely talented craftspeople to create unique Kid Skin products.

 

Filming with Jimmy Doherty and Jamie Oliver

2016 came in with a bang with our Channel 4 debut on New Year’s Day at 8pm no less.

We were thrilled to be featured on the third series of Jamie and Jimmy’s Friday Night Feast. It was a fantastic opportunity to showcase Kid meat on national TV in front of a mere 1.38 Million viewers – no pressure!  Jamie and I hosted Jamie Oliver and Jimmy Doherty (far too many ‘James!!’) at the farm on a warm September’s day in 2015 and gave them an insight into rearing free range Kid Meat and more importantly the origin of our Billies. They both embraced our ethos and set about getting our meat on to the radar of both the public and trade.  With help from John, Head Chef from the amazing St John’s Restaurant in London and John Relihan who is a master of cooking whole animals over fire, Jamie Oliver cooked up a feast for invited guests and caused quite a stir in our local, the Red Lion’s beer garden!

The filming didn’t end there the second part of the feature involved a trip to Southend on Sea to film in the famous Pier Café, where guests were cooked up another fantastic Kid meat treat – using our Award Winning Cutlets no less!   It was truly humbling to watch all these strangers eat and crucial enjoy our meat and equally important everyone agreed it was criminal that the Billy Kid was currently just being wasted.  To add to all this no other than the Hollywood Super Star Orlando Bloom was the guest star!! So I can honestly say Orlando Bloom eat and enjoyed our Kid Meat!!

The immediate – and I mean immediate (within minutes of the show starting on the TV!!) my phone and email didn’t stop for weeks!  We are a business so of course it was fantastic to be so busy with orders but what kept me going on the long days that Winter always brings were countless emails of support, I can honestly say we did not receive any negative comments.  Nearly every signal personal that got in contact and ordered started their email express their sense of responsibility to eat Kid meat from Dairy Billies because they enjoy the dairy products that bring about the birth of the Billies in the first place.  For Jamie and I this highlighted not only the successful way the programme conveyed why we were rearing the billy kids for meat but also how we rear them – without compromise, fully transparent and free range.

The Cherry on the top was this review of the farm published on Jamie Oliver’s Website if you would like an idea of what we are doing and why don’t take our word for it please read this.

 

Great Taste Awards

We are very proud to now have three Kid Meat cuts awarded with a Gold Star from the Great Taste Awards.

Our Cutlets and Whole Leg were both recognised in the 2014 entry. We re-entered in 2016 and we were thrilled when our Boned and Rolled Shoulder received a Gold star, the judges commented that ‘the flavour of the meat is great’ and ‘a very good flavour, juicy and succulent, this meat is sweet and with real length’.  We applied to the Awards because although we know Kid Meat is delicious it deserves recognition as high quality beautiful meat and we wanted to prove it by putting it to the test and The Great Taste Awards do exactly that!

Great Taste, the world’s most coveted blind-tasted food awards, which celebrates the very best in food and drink.  Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. As well as a badge of honour, the unmistakeable black and gold Great Taste label is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind-tasting by hundreds of judges.  There were 10,000 Great Taste entries in 2016 and of those products, 141 have been awarded a 3-star, 878 received a 2-star and 2,520 were awarded a 1-star accolade. The panel of judges included; TV chef and author, Valentine Warner, MasterChef judge and restaurant critic, Charles Campion, fifth generation baker, Tom Herbert from Hobbs House Bakery, and Great British Bake Off winner, Frances Quinn; food buyers from Harrods, Selfridges, Fortnum & Mason, Harvey Nichols and Waitrose and chefs including, James Golding, chef director of THE PIG Hotels, and Kevin Gratton, chef director of HIX Restaurants.