Even the most ardent carnivore must admit that now, in 2017 our desire for big fat burgers and crispy chicken is not sustainable. We don’t have the farmland, the water, or the grain to feed all these animals. Now meat consumption is increasing rapidly in Asia and India we really have a problem. A protein innovation is required and fast. So, inspired by South East Asia (and I’m sure many other countries too) how about insects?
Meet Sarah and Andy. She’s an entomologist and he’s a chef. They met and fell in love while working in a restaurant and never expected their career paths to cross. Together they run a farm in St Davids, Pembrokeshire and, alongside the beef herd, their main concern is their busy farm cafe. It’s a real one-off. Welcome to Grub Kitchen. Fancy a pan-fried locust or a bug burger? This is the place for you. The locusts look like how you’d expect but the bug burger looks quite normal and insect decorations have to be added to make it look special. One customer calls it a “suspiciously tasty veggie burger”, but there’s no hint of suspicion here. This couple are evangelical about their bugs and the new way of eating we should all be embracing to give poor old planet Earth a break.