London’s first fully bug-based restaurant, Yum Bug, has made a buzzing entrance into the culinary scene in Finsbury Park. Founded by friends Leo Taylor and Aaron Thomas, the restaurant aims to promote the health and sustainability benefits of edible insects. Insect farming produces fewer greenhouse gas emissions and more protein than traditional livestock farming, making it an attractive option for environmentally conscious diners.
Yum Bug offers an intimate dining experience with a menu featuring dishes made from crickets, including whole roasted crickets, minced crickets in salads, and powdered crickets in desserts. The restaurant’s host, Donal MacAuley, guides diners through the menu and helps them overcome any hesitations about trying insect-based dishes.
The menu at Yum Bug includes a variety of cricket-based dishes, such as Southern fried BBQ tacos made with cricket brisket chunks and crispy cheese and ale ‘crickettes’. The dishes are described as having a crunchy texture and nutty flavor, making them a unique and tasty option for adventurous eaters.
Despite the initial ‘ick’ factor of eating insects, diners at Yum Bug are quickly won over by the delicious and creative dishes on offer. The restaurant’s lemongrass posset dessert, topped with caramelized crickets and coconut shortbread, is a standout dish that exemplifies the innovative and flavorful menu at Yum Bug.
Overall, Yum Bug offers a unique dining experience that challenges traditional notions of food while promoting sustainability and environmental responsibility. The restaurant is open from Wednesday to Saturday, giving diners the opportunity to explore the world of insect-based cuisine in the heart of London.
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