BBC2's fantastic three-part documentary series Inside Claridge's — that spent a year behind the scenes following staff and guests at the famed London hotel — wrapped up last night to record ratings. A huge part of the final episode featured the ten-day pop-up of chef Rene Redzepi's restaurant Noma held this summer, tracking the setting up of the Ballroom, service orientation, and the test runs before the first service with Redzepi and head chef Matt Orlando.
It also focuses really, really hard on the Noma's dish made with live ants and even has an interview with the Danish ant forager Thomas Laursen who says that he "handpicked, no, mouth-sucked" ten of thousands ants "one by one" for the pop-up. He describes the flavor: "It's in between an orangey taste and a little bit of lemongrass, ginger. It's a very exotic taste, it's a taste that is quite hard to find anywhere else in our part of the world."
UPDATE: At the request of BBC2, the videos have been removed.