We’re over the moon to pick up The Sustainable Restaurant Association’s Innovation award for championing the sustainability of Enotomophagy, or insect eating, at today’s SRA Awards.
It’s great news for us and the planet as more of us join the 80% of the world’s population who already consider eating insects as a normal part of their diet and help to reduce the pressure on more traditional meat supplies.
If you’re thinking the idea of eating a grasshopper sounds a bit gross, honestly we can’t blame you, generally insects aren’t something that are a normal part of our diets in The UK. But take a moment to ponder why we think of them so differently to prawns, shrimps or lobster which are all arthropods and seriously tasty.
If you haven’t tried them already, we’re currently serving a few dishes using the hugely popular Mexican ingredient, chapulines, or grasshoppers, so come down and tuck into our Chapulines Fundido from our Street food specials menu, or our Chorizo and Chapulines Memela exclusively available on our Covent Garden Oaxacan Regional Specials Menu.
Chapulines are particularly popular in the Oaxaca region, from where we took our name, and earlier this month, Tommi and Oaxacan super-chef, Alejandro Ruiz got busy in the kitchen cooking up a chorizo and chapulines memela for the more adventurous of you to try recreating at home. Here’s how…
The good news is, it’s a big #ChapulinYES from the SRA.