Ain’t no flies on him: Andy Holcroft
The British media descended in force once they learned the menu boasts starters such as bug blinis with wild garlic humus and toasted cumin mealworms and organic salad topped crunchy insect granola.
Part of Dr Beynon’s Bug Farm, The Grub Kitchen, is run by Andy Holcroft, formerly of St David’s restaurant Cwtch. The combination of a proper chef and really wierd menu proved to be irresistible
Committed entomophagyists (insect eaters) can follow up on the starters with a main course of bug burritos containing chilli-con crickets and sago worm guacamole, signature grub bug burgers in a cricket flour bun or sago, and bamboo worm pad Thai curry.
The pudding menu features cricket crepes with a bamboo worm fudge ice cream and ‘dung’ brownies.
For those not so keen on crunching a cricket there are more traditional dishes such as fillet steak and local line caught mackerel.
“Insects are a highly sustainable source of protein,” said Andy. “They are highly nutritious, low in cholesterol and high in Omega three.
“They are not squirmy or squidgy. They are crunchy and crispy, but in a good way, not like chewing on a credit card!
“I would say to anyone who is apprehensive about eating insects, there is a first time to try everything. Open your mind; don’t picture the negative press that has been around eating insects on things like I’m a Celebrity.”
He added that the concept of the restaurant highlights the fact that the world’s population is growing exponentially and other sources of protein need to be explored.
“How do we get protein in our diets? Agriculture is at capacity and the population is increasing,” said Andy.
“I’m not saying don’t eat meat, we have Welsh black cattle here at the farm, it’s about highlighting what alternatives there are out there.”
Even if they never sell a single portion of “toasted mealworms” – the whole country has now heard of Andy Holcroft.
For more information visit www.grubkitchen.co.uk.
