Yum Bug, the UK’s leading cricket-meat company backed by James Watt (BrewDog) and Holly Branson (Virgin), revolutionised London’s culinary scene last year when their sold-out pop up made headlines.
This February, Yum Bug are back with the launch of their permanent flagship restaurant in the heart of Finsbury Park.
Last November, Yum Bug’s edible insect pop up created a media storm – featuring on Good Morning Britain, Secret London, Metro, and The Guardian amongst several others.
Tables at the Old Street-based small plates restaurant completely sold out, with thousands of bug-hungry Londoners signing up to the waitlist. The menu, influenced by modern European cuisine, was designed by a cohort of celebrity chefs including Clem Haxby (Culinary Director, Salad Project), Tim Molema (Owner,
The Dynamo – also Head of Food at Nando’s), and Sam Clark (Owner, Moro). All dishes showcased one special, sustainable superfood: crickets.
Now, the North-London based startup is reopening its doors – and this time for good.
Leo Taylor, Yum Bug Co-Founder and CEO said, “We’ve been overwhelmed by the response. With the calibre of chefs getting excited about insects and the thousands of people who have joined the waiting list to get a table shows this movement is really gaining steam.
“This year, we’ve got even more exciting menu partnerships lined up – to show people insects are in fact a delicious, sustainable, and hugely undervalued superfood.”
The new 30-seat Yum Bug Restaurant takes over from a relocated Coqfighter, and is nestled in the
heart of Finsbury Park on Fonthill Road neighbouring Rosa’s Thai, Honest Burgers, Coqfighter and Tonkotsu. Experienced Head Chef Oliver Dollard – who has launched restaurants in France, Qatar, Thailand, and previously won Le Fooding and a Bib Gourmand Michelin award – will be running the kitchen. The restaurant will be serving bug-based small-plates designed to showcase the versatility of insects in familiar, creative, and mouth-watering dishes.
The company has hit the ground running with the first week of tables selling out in under one hour, so book your table now to avoid missing your chance to taste the grub of the future.
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