t Is it Time to Love the Grub? Let's All Eat Gourmet Edible Insects! - Ethical Hedonist

Is it Time to Love the Grub? Let’s All Eat Gourmet Edible Insects!

April 27, 2014 in Eat Local & Organic


Tempura of gourmet locusts with chill, coconut and dipping sauce

Tempura of gourmet of grasshopper with chill, coconut and dipping sauce


TO BUY GRUB INSECTS GO TO  www.eatgrub.co.uk and enter EHO1 for  10% off your order.

 Is it Time to Love the Grub? Let’s All Eat Gourmet Edible Insects!

One of the most interesting culinary trends to come out of the vibrant, foodie pop up scene in the pubs and clubs of Hoxton is grazing on gourmet, sustainably farmed insects. Does anyone fancy feasting on tempura of locust with lemon grass, chilli and coconut?  Before you recoil in horror, isn’t it time to forget the pointless trials of reality tv and give insects a makeover? Grub, a micro food startup, started by Shami and his friend Neil, are on a mission to get us to fall in love with grubs, meal worms and locusts as an exciting, fast, easy to prepare superfood. As Shami explains, “ In Asia, grubs are revered as a special gourmet delicacy which creates a sense of wonder and joy.”

Shami and Neil, the founders of Eat Grub

Shami and Neil, the founders of Grub

Here’s the reason why.  “ Insects contain more iron pound for pound than prime steak,” explains Shami proudly. “They have a near perfect complex of vitamins and nutrients, which make them ideal as a high quality source of protein.”

Could eating grubs solve our growing planet’s need for high quality protein with minimal use of resources? Insects are easy to produce, don’t take up much space and don’t emit large amounts of smelly methane gases. All it takes is for a few influential super star chefs to love grubs and the supermarkets will swiftly follow suit.

Guests at a recent Eat Grub gourmet pop up

Guests at a recent Grub gourmet pop up

It is already happening.

Michelin Starred Chef Peter Gordon Puts Insects on the Menu

Michelin starred chef, Peter Gordon, is a fan of cooking with insects after living in countries where grubs eaten as a tasty snack food. Last summer he was offering diners at his exclusive London restaurants  mealworm and mushroom soup followed by candied locust and mango sorbet and told the BBC that eating insects would soon be as popular as sushi.

Now to the most important bit  – what do they taste like? The answer is surprisingly good. The Ethical Hedonist sampled the locusts in a coconut, chilli and lemongrass cake.  I would describe the taste and texture as pleasingly nutty with top notes of almonds with a hint of shrimp. Think of them as a land prawn and prepare them for cooking in exactly the same way by removing the head and wings. Even better, this is the perfect food on the go. There is no mess, fuss or unpleasant aromas!

Insects are Sustainably Farmed and Offer an Ideal Source of Protein, Minerals and Complex Fats

Grub insects are sustainably farmed in Holland and come conveniently vacuum packed in trendy packaging that wouldn’t frighten your granny. They have a decent shelf life and don’t require refrigeration. What are you waiting for? Throw a party and feast on delicious grubs.

Reasons to Eat Insects

Insects are a high quality source of protein, and offer valuable sources of iron, calcium and complex fats.

They can be produced sustainably with minimal impact to our environment

They taste delicious!

Neil, was diagnosed with Crohn’s Disease at the age of 19, and eating insects is ideal for the enriched diet he needs to stay well.

Eat Grum Gourmet insects in convenient vacuum packs

Grub Gourmet insects in convenient vacuum packs


TO BUY GRUB INSECTS GO TO  www.eatgrub.co.uk and enter EHO1 for  10% off your order.


RECIPE Coconut and Crickets


Coconut and Cricket Rice Cakes with Deep-Fried Chilli and Garlic Dipping Sauce

(Serves 2)


(For the rice cake)

-100g / glutinous rice, washed and soaked in water overnight (sticky rice)

-1 lemongrass stick, sliced into 4 chunks

-30g / desiccated coconut, toasted in the oven

-40g / red curry paste

-40g / EatGrub crickets, roughly chopped

-150ml / fish sauce

-1 egg, 1 egg yolk

(For the chilli and garlic dip)

-8 garlic cloves, peeled

-1 pinch of salt

-500ml / vegetable oil (for deep-frying)

-4-6 /dried long red chillies (de-seeded if you don’t like heat)

-3 slices ginger

You will need

-1 wok (for deep-frying)

-pestle and mortar / or food processor

-Mixing bowl

-knife / chopping board

-Draining tray, kitchen roll (for draining oil from deep-fries)

-Rice steamer


  1. Firstly drain the glutinous rice from the water it is soaked in and mix with the crickets and lemongrass, then steam for 40-45 minutes in a rice steamer until cooked (it is cooked when rice turns translucent and is soft to eat). When cooked remove from the steamer and place in a mixing bowl to cool a little, make sure it is still warm.
  2. When warm add the egg, egg yolk, toasted coconut, red curry paste and the fish sauce, be sure to remove and discard of the lemongrass chunks. Once all ingredients are combined squeeze them into roughly the same sized balls and flatten with the palms of your hand, leave aside to cool.
  3. Next make the deep-fried chilli and garlic oil. Begin by heating the oil in a wok to 160 degrees. Pound the garlic and the salt together in a pestle and mortar then deep-fry until golden and fragrant, remove and drain on kitchen roll. Repeat this process separately with the chillies, then the ginger, allow to cool. Once cool pound the crispy garlic, chillies and ginger together in a pestle and mortar / or food processor then add a little of the deep-frying oil to bind it all together, if needed add a little more salt.

The cakes are best served hot straight away with the dipping sauce and a salad. Once made they can be refrigerated, or frozen but ensure to heat them thoroughly before consuming.






about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?

One response to “Is it Time to Love the Grub? Let’s All Eat Gourmet Edible Insects!”

  1. Robert Nathan Allen says:

    AArgh, hurry up and be able to ship locusts to me in Austin Texas; I want to eat them all! (and feed them to people)

    Great read, loved the recipe. Keep it up y'all!

Leave a Reply

Your email address will not be published. Required fields are marked *