Experimental kitchen launches in London
A London based experimental kitchen is challenging conventions of food with an insect oriented culinary adventure that introduces diners to the delights of Mexican critters. Sordid yet scrumptious, the Mexico by Kitchen Theory experience is crawling with new tastes and textures that bring the excitement of entomophagy to the UK capital.
Inspired by a newfound interest in entomophagy combined with a love of Mexican fare, Kitchen Theory founder chef and gastronaut Jozef Youssef began toying with the idea of raising awareness of edible insects. As well as seeing insects as a high end restaurant trend, Youssef was infatuated with the idea of entomophagy as a sustainable and eco-friendly solution to global malnutrition and hunger. When just days later the U.N. Food and Agriculture Organisation released a high profile new report arguing that diets should include more insects, Youssef was categorically convinced.
Titled, Edible Insects; Future Prospects for Food and Feed Security, the report stressed that as nutritious organisms with high protein, fat and mineral content, insects are particularly important as a food supplement for undernourished children. Authors also argued that critters are extremely efficient in converting feed into edible meat, with the capacity to slash cattle feed requirements by 12x without impacting protein content.
Together with Oxford Universitys Crossmodal Research Laboratory Professor Charles Spence, as well as the Mexican Embassy and Mexican Ambassador H.E. Diego Gomez Pickering, Youssef got to work developing a scuttling new menu featuring a handful of the UNs 1900 insect species that have been officially identified as human food.
The result is a brand new México by Kitchen Theory experience curated to dispel the myths that Mexican food is all about meat, chillies and guacamole. In fact, Mexico is one of the most mega-diverse countries on the planet, home to 1012% of the worlds biodiversity. México by Kitchen Theory is a celebration of this culinary colour and aims to help Londoners fathom the thrill of the countrys flavours.
While Kitchen Theory does bring a luxurious approach to the art of eating insects Youssef is quick to stress that its not all about the novelty. Insects are packed full or nutrients, protein, fat and mineral content and are considered a hugely valuable source of nutrition for malnourishment. Insects are also incredibly efficient at converting feed into edible meat, with crickets requiring 12 times less feed than cattle to produce the same amount of protein. Thus insect rearing slashes greenhouse gas and ammonia emissions, as well as the demand for land and water.
The themed experiences have already received rave reviews from critics, with the New Yorker describing the past Synaesthesia by Kitchen Theory as “More than a gastronomic gimmick, these meals illuminate a key truth about the mind: the senses do not work in isolation but in concert.”
Kitchen Theory is located at Maida hill Place W9 3ET. The Mexico dinners series will run every weekend until the end of December.