A restaurant committed to serving one of the world’s most sustainable protein sources, insects, has opened in Wales.
The brainchild of chef Andy Holcroft, Grub Kitchen aims to turn consumers’ perceptions of eating insects from a “novelty to normalcy” by incorporating various types of creepy crawlies into popular dishes.
The menu features the likes of sweetcorn chowder with basil oil and grasshopper crumb; smoked chipotle cricket and black bean chili with polenta, tortillas and a sour cream bamboo worm dip; and caramelised apple crumble with a toasted bug and shortbread topping.
Speaking with Mashable, Holcroft said that the mission of the restaurant is to change consumers views on where protein comes from, and to look towards alternative protein sources.
“We are not saying not to eat meat, but eat meat less,” says Holcroft.
“We do not need meat with every meal, every day. This is putting a huge strain on our already oversubscribed agricultural industry.”
Earlier in the year, Hospitality caught up with Australia’s queen of insects, Skye Blackburn to chat about the best ways to incorporate bugs into menus. Click here to view the video.
Images: Grub Kitchen
