The Green Goat Cafe

18/12/2024

BAM!
GOATY Crispy Chilli & Peanut Oil. Made with my own Kashmiri chillies and organic roasted red skin peanuts. No nasty additives 100% au naturel, Vegan and Gluten Free.

Perfect for adding that umami boost to your dishes available Hermit Crab Coffee hermitcrabcoffee, Medina Aberystwyth and direct from to place your order email [email protected] to arrange pick up or postage.
Serving suggestion: I have used Goaty C&P Oil to spice up my Poached Egg & Avo on Sourdough this morning , nom!🫰

15/12/2024

A night of festive feasting at Idris stores.
I cooked up a tasty seasonal main for the guys with Pete on logistics and service with a smile; the Goats were on form! Thanks to for hosting in their cosy space and for inviting us to take over their kitchen. My chefs roll is now officially in hibernation until 2025! Have a Merry Christmas, folks!
C & P x

27/11/2024

So this is the finished product!
The result of a years worth of nurturing, growing, production and design. Goaty hot sauce and chilli oil are made with 100% homegrown Habanero & Kashmiri chillies grown by my good-self here in the Dyfi Valley. These exotic condiments would make a great stocking filler for all those spice lovers & also come with the added bonus of supporting a small local business through the winter months. Perfect!

19/11/2024

And with that, we see the end of our Goaty growing journey on . It has been emotional, but we got there in the end! The course has been a great opportunity to introduce E into the world of growing, Pathways also offered the hands-on learning I needed to road test the feasibility of growing our own produce. So watch this space there are some exciting things to come from the fruits of our labour, very soon!

17/11/2024

Bao Haus Saturday 30th November.
Meet the menu..
Bulgogi Short Rib Bao. Slow cooked locally sourced beef short rib with our in-house bulgogi bbq sauce made with Nashi & Herefordshire pears & toasted sesame.

15/11/2024

Bao House Take Away Saturday 30th November.
Meet the menu..
Sticky Pork & Peanut Bao.
Slow cooked locally sourced pork in our secret sticky marinade with pan roasted crushed peanut and green onions.

14/11/2024

What a fine pear!
I am in the process of canning my homemade Bulgogi for our pop up Saturday 30th Nov. As some of you might know here at Goaty HQ I strive to recreate flavours from afar using locally sourced, homegrown & UK grown produce.
🍐🍐
Here we have a meeting of Japanese Nashi pears and Black Worcester cooking pears; a cultivar that originated in Europe and was possibly brought to the British Isles by the Romans ( these were grown on the Herefordshire border).

The Nashi lends it's fresh and floral notes to the sauce, where the Worcester brings on more sweet and tangy flavours. Making for a delicious depth of flavour, this sauce will be paired with our Bulgogi beef bao 🤌

13/11/2024

05/11/2024

What an egg-cellent (yep, I did it) turn out for the workshop this morning! 13 folk all tucked up nicely in the Clwb Bowlio kitchen, getting hands-on with a Filipino feast.

It is such a good feeling whenever the enthusiasm ramps up and everyone gets stuck in with the cooking, sharing tips and our kitchen quirks.

A big thank you to for facilitating these foodie get togethers and to The Machynlleth Bowling Club for being a brilliant host space. Till next time!

29/10/2024

Join the Goats for our last pop up takeaway of 2024 on Saturday 30th November . Our menu is below this post where you will find 4 pages full of Pan Asian foodie delights!

29/10/2024

Free Cookery Workshop with Claire on
Tuesday November 5th 11.00am-1.30pm
@ Machynlleth Bowling Club.
👇👇👇👇👇
Follow the link below for more info on what's cooking and how to book your spot through
Mach Maethlon.
https://www.facebook.com/events/832119545738473?acontext=%7B%22event_action_history%22%3A[]%7D

24/10/2024

Lemongrass & Coriander Pork Belly:
This dish was part of a Goaty Vietnamese feasting menu, created for a private dining experience. The menu proudly boasted many organic & local ingredients, including an array of my own exotic herbs.

23/10/2024

Absolutely buzzing with the polytunnel harvest this morning! Uprooting and hanging the plants has proved to be successful. So successful in fact, I will be able to make my Christmas small batch hot sauce completely out of my own Habeneros!

22/10/2024

Tamarind and Crispy Masala Chickpea Salad off to some lucky late to lunch lovelies this afternoon.

Packed with our own herbs and autumn salad leaves.

18/10/2024

Check out my latest plate, Tortang Talong.
Served here with my green chilli salsa and homemade lemon drop pepper sauce, all made with our own chillies.

Join me in a cookery workshop on 5th November where I will share my take on this savoury Filipino dish.