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Watch the Nordic Food Lab Make Insects Delicious

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Here's a slightly less graphic look at what the chefs at the Nordic Food Lab are doing with insects (besides eating them for breakfast). In the video, The Guardian goes inside the lab with Head of Culinary Research & Development Ben Reade, and discovers the chefs experimenting with ingredients like wax moth larvae and wood ants. The video follows the team to London for the Who's The Pest festival, where the diners taste the lab's beautifully plated dishes like Cricket Broth & Grasshopper Garum, Wax Larvae Mousse, Beeswax Ice Cream, and Chimpstick with Ants. Go, watch:

Video: Cooking with insects: a minibeast maxifeast - video

· Cooking with insects: a minibeast maxifeast - video [The Guardian]
· All Nordic Food Lab Coverage on Eater [-E-]


Strandgade 93, 1401 København, Denmark

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