Mezcal-cured worms and cricket chilli oil: Why restaurants are ditching beef for bugs
The Independent - 2024-04-14T05:00:00.000Z

From secret seasonings in an omakase bar to a pop-up-turned-permanent eatery serving crickets on dessert, chefs are putting insects back on the menu. Reformed fussy eater Hannah Twiggs digs in Read this story