Grub's up! Britain's first insect restaurant to open serving bug burgers worm and bamboo fudge worm ice cream

  • Britain's first insect restaurant is set to open in Pembrokeshire, Wales
  • Grub Kitchen will serve up range of creepy crawlies including bug burgers
  • Insects will be sold as protein to show they can help feed global population
  • Head chef said restaurant aims to 'normalise' eating bugs on a daily basis 

By JENNY STANTON FOR MAILONLINE

Published: | Updated:

Britain's first insect restaurant is set to open next week, serving up a range of creepy crawlies including bug burgers and bamboo fudge worm ice cream. 

Chef Adam Holcroft's Grub Kitchen will open in Haverfordwest in Pembrokeshire, Wales, and specialties will feature crickets, bugs and worms.

The head chef says it will be the first restaurant in the UK dedicated to serving insects as protein to show how bugs can help feed the booming global population.

Adam Holcroft is opening the first insect restaurant in Britain, Grub Kitchen, this summer which will serve worm fudge ice cream and bug burgers to peckish customers

Adam Holcroft is opening the first insect restaurant in Britain, Grub Kitchen, this summer which will serve worm fudge ice cream and bug burgers to peckish customers

Peckish? Some of the bugs used in recipes include sago worms, meal worms, crickets and grubs

Peckish? Some of the bugs used in recipes include sago worms, meal worms, crickets and grubs

Mr Holcroft said the restaurant aims to 'normalise' eating bugs on a daily basis and he and his team have found some interesting ways of incorporating insects into their cooking. 

He told The Guardian: 'The first dish I created was a mealworm and cricket kofte kebab. Kids love the edible insects - they don't have that fear factor.' 

He set up shop after a run of successful pop-up cafes serving grubs to intrigued diners across South Wales last year.

He said the new dishes and food creations come off the back of years of research into the principles of entomophagy - the practice of eating insects.

Entomophagy remains common in some parts of the world with at least two billion people worldwide eat insects, according to the Food and Agriculture Organisation at the UN.

Satay sago worm Pad Thai: A stir-fry dish with baby sweetcorn, capsicum, courgettes and crickets

Satay sago worm Pad Thai: A stir-fry dish with baby sweetcorn, capsicum, courgettes and crickets

Yellow jacket wasp larvae are popular in Japan, cicadas are treasured in Malawi, and weaver ants are devoured in Thailand.

Termites, a food favourite in many African nations, can be fried, smoked, steamed, sun-dried or ground into a powder. The list of edible insect species is currently at 1,900 and growing.

But he is keen not to put off squeamish customers - so if you don't fancy a bug-based dish you will be able to order something a bit more traditional.  

LAITHWAITE’S GUIDE TO PAIRING WINES WITH EDIBLE INSECTS

Asian Forest Scorpion - Scorpions have a strong, bitter flavor and are normally eaten with sweet chili sauce. Paris Street Rose is full of rich sweet fruit made from full bodied Transylvanian Pinot Noir, so it will have enough body to cut through the combination of flavours.

Mealworms - Match their nutty taste and light, crunchy texture with a crisp Clare Valley Viognier wine that has just the right combination of fruit and richness.

Zebra Tarantula - Tarantulas are normally eaten deep fried, so think similar to fish and chips. A lively full bodied Chardonnay will stand up to the complex fishy flavours of the tarantula.

Sago Worms - These worms have a distinct taste a bit similar to bacon so you need a big meaty red with loads of punch to match that savoury flavour. McLaren Vale Shiraz is fresh with loads of red fruit and spice

BBQ Locusts - Locusts taste a bit like an exotic bar snack and with the BBQ flavour you'll need a wine with a hint of sweetness. The Hacienda de Lluna Moscatel is a gorgeous lightly bubbly pink that works well as an aperitif.

Chocolate dipped locusts - These locusts are essentially a savory dish as they taste a bit like sunflower seeds, but also have the sweetness from the chocolate. A rich robust wine with loads of sweet fruit will stand up to these flavours. 

Giant Waterbugs - The meat inside the water bug's body tastes a bit similar to a sweet scallop, while the head has hints of anise, so you'll need to find a wine that can match well with seafood and stronger flavours. A dry sherry, and a Fino at that, is the only choice here. The crisp citrus and nutty flavours will complement their complex flavours.

Queen Weaver Ants - Their slightly sour and crunchy tastes like a lemon. They would go well with an aromatic white with pretty fruit and floral notes. A Gewürztraminer provides the perfect balance to crunchy textures.

Asian Forest Scorpion - Scorpions have a strong, bitter flavor and are normally eaten with sweet chili sauce. Paris Street Rose is full of rich sweet fruit made from full bodied Transylvanian Pinot Noir, so it will have enough body to cut through the combination of sweet and sour.

Crickets - The flavours are much harder to distinguish in crickets and so they are often prepared with garlic and salt. Nevertheless the nutty flavor that comes through means a perfect fit is a rich full-bodied white wine like Albariño.

Garlic Chapulines - Have an earthy and grassy flavour and a very crunchy texture, therefore we recommend a creamy dry Champagne that will match well with the earthy flavours (similar to matching with mushrooms) and crunch. 

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