Gourmet Goat teams up with E5 Bakehouse and Roasthouse to launch new organic flatbreads
Borough Market’s streetfood unit Gourmet Goat has teamed up with artisan bakery and coffee shop E5 Bakehouse, to introduce a new organic sourdough flatbread.
The company, which only uses sustainable and ethical British ingredients to create their East Mediterranean dishes, will use the new flatbreads as a wrap with a choice of fillings from their menu, ranging from kid goat kofta plus tzatziki and fresh chilli salsa, to slow roast rose veal or grilled mature halloumi.
Baked in the wood fire oven at E5’s new Roasthouse in Poplar Union, the flatbreads are part of a programme which helps to support refugee women. The Just Bread programme, which is funded by The Refugee Council, was created to aid the therapeutic needs of refugee women, whilst enabling them to learn new baking skills and ultimately pave the way to regular employment in this country.
The launch of the new flatbread coincides with Gourmet Goat co-founders, husband and wife Nadia and Nick Stokes, winning the ‘Waste No Food’ prize at the Sustainable Restaurant Association’s Food Made Good Awards 2017 on the 5th October.
The annual industry-leading accolades celebrate the hospitality businesses whose extraordinary accomplishments demonstrate that all food can be made delicious, ethical and sustainable.
Commenting on their collaboration with E5 Roasthouse, Nadia Stokes, Co-Founder of Gourmet Goat, said: “We were keen to retain the essence of our previous soft Greek flatbreads but with the local quality and high standard to match our core ingredients.
“We are delighted to be working with E5 Roasthouse and feel that they are the best fit for us, for many reasons - their enthusiasm and the degree to which they go to in order to achieve an amazing product, the lengths they went to meet our requirements, and very importantly because of their commitment to social enterprise.”
Nick Stokes, Co-Founder of Gourmet Goat, added: “Supporting refugees is a subject very close to our heart, and so we were honoured to be given an opportunity to support this amazing initiative.”
The husband and wife duo bring their dishes to life by using ingredients such as traditional pulses and maritime mutton and by employing techniques that can improve sustainability, such as serving mature halloumi and pickles made from leftover market vegetables.
Their dishes are inspired by authentic village classics that have been passed down each family over generations.
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