Pestaurant is popping up at New Scientist Live

pestaurant-nslive-imagesCould eating insects (known as Entomophagy) be the future of food consumption? With Pestaurant popping up at the inaugural New Scientist Live event at ExCeL, London  – 22nd to 25th September 2016 you could come along and judge for yourself!

2 billion people worldwide already consume insects to supplement their daily diets, as they are high in protein, low in fat and contain nutrients such as B vitamins, zinc and iron. The United Nations actively promotes bug-eating in its efforts to fight world hunger and encourage sustainable living.

To kick off the event on 22nd September – but just for one day only! Pestaurant will be cooking up your favourite treat from our Great British Bug-Off competition. The preferred snack from the three shortlisted videos was voted for by YouTube views, with the winner being Holly Bell’s Black Forest Floor Brownie.

Holly Bell baked up a mean Black Forest Floor Brownie recipe, using mealworms for the batter and presentation alike. High in protein, a little mealworm goes a long way and the versatile insect can be eaten pan-fried, dry-roasted… the list goes on.

There will be other delights to test your taste buds at our Pestaurant during the New Scientist Live event. At the mini-bug buffet you can experience a wide range of insects, including BBQ Flavour Bamboo Worms, Chili Chapulines, Flying Termites, Roasted Queen Leaf Cutter Ants, Wild Black Ants and much more.

If you fancy following Holly’s recipe and making your own Black Forest Floor Brownie with added mealworm goodness– you can view the video on YouTube and see the recipe ingredients below:

View recipe videoBlack Forest Floor Brownie


  •  425g tin black pitted cherries in syrup (drained to 213g)
  • 2 tbsp kirsch
  • 125g salted butter
  • 400g dark chocolate
  • 1 tbsp vanilla extract
  • 175g dark soft brown sugar
  • 65g caster sugar
  • 100g ground almonds
  • 3 large eggs, at room temperature
  • 85g morello cherry conserve
  • 300ml double cream
  • 70g icing sugar
  • 50g fresh cherries, stalks on
  • 40g dried, unflavoured mealworms


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