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London gets its first bug-based restaurant

Credit: Yum Bug
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London, UK
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Yum Bug is the capital city’s first restaurant serving up edible insects. Its founders hope to bolster the reputation of bugs as a environmentally-friendly, high-protein food for diners in the West.

For most people, the sight of a bug elicits the reaction of screaming, running away, or maybe – for the drama kings and queens – a little cry. Most of us certainly wouldn’t think of eating them.

In recent months, the founders of London’s new insect-based restaurant Yum Bug have been trying change that. Aaron Thomas and Leo Taylor launched their bug-based food business with a pop-up back in 2018, but have now opened up permanent eatery in Finsbury Park.

Yum Bug is an intimate dining spot, hosting around 20 people at a time. Its small-plate menu features tiny edible crickets, served up in various ways – sprinkled into roasted vegetable salads, tossed in a Bombay mix, stuffed inside taco shells, or powdered in caramel baklava.

Understanding the potential to be grossed out by the prospect of eating insect-based food, guests are given the opportunity to ask questions, allowed time to think over the information they receive, and finally, are asked to make a decision about what they’d like to order.

So far, reviews of the restaurant suggest the flavours and textures are pretty banging. But why should we be considering eating bugs, anyway?

The scoop on bugs

As most will know by now, the meat production industry is responsible for a significant amount of the global greenhouse emissions warming up out planet’s atmosphere.

Raising cattle, in particular, accounts for 60 percent of global greenhouse emissions from food annually. This is probably why you’ll find a lot of eco-conscious people not becoming entirely vegetarian or vegan, but choosing to eliminate red meat from their diet.

That said, few people in the West who are looking to reduce their carbon footprint will consider munching on insects.

This is despite the fact that edible insects like crickets produce 8-12 times less ammonia and 80 times less methane than cattle do, while converting plant matter into protein at far more efficient rate.

Insect farming is far less taxing on the planet than livestock farming, providing around 50 percent more protein than beef for a fraction of the emissions. They can be stacked vertically in containers while they’re raised, saving on space while yielding far more product.

Obviously, their eco-friendly qualities might not be enough to water the mouths of even those most sustainable human being on the planet. Bugs, for many, are simply bugs.

But for the more open-minded eaters out there, high-protein bug-based meals could start appearing more frequently on menus in a couple years time.

Senior Writer & Media Coordinator London, UK

I’m Jessica (She/Her). Originally from Bermuda, I moved to London to get a Master’s degree in Media & Communications and now write for Thred to spread the word about positive social change, specifically ocean health and marine conservation. You can also find me dipping my toes into other subjects like pop culture, health, wellness, style, and beauty.  Follow me on Twitter, LinkedIn and drop me some ideas/feedback via email.

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