It’s not everyday you get an invite to feast on insects and “recycled” cocktails to understand the possibilities of sustainable food and drink in the future – so we couldn’t turn down the chance to experience Sunday Lunch in 2063 – a unique collaboration with Hendrick’s Gin, Rebel Dining Society’s Shay Ola and mixologist Ryan Chetiyawardana. The idea is explore what we could potentially be eating in 50 years time since there’s over 2000 species of edible insects and 80% of the planet already eating them as part of their main diet. So if their predictions are right, all this will be spearheaded by the luxury food and drinks industry who’ll ensure anything creepy and crawly (albeit nutritious), will be on the premium end of the scale and more importantly, beautiful to look at.
So being leaders in dining and mixology, Ola and Chetiyawardana’s project doesn’t disappoint – the former, served an Asian-inspired selection of insect dumplings (including meal worms and locusts), while the latter whipped up four courses of cocktails, starting with a strawberry “beer” called Closed Loop (named after a creative way to ferment beer while feeding and growing radishes) and wrapping up with a warm “medicinal” gin with ginseng, ginger and secret spices.
Chetiyawardana said: “The project wasn’t about getting people to have less enjoyable experiences than those they perceive as luxury today – instead, it was about doing things behind the scenes (almost without them being visible in the final project – but the difference ecological impact is dramatic.”
Ola, added: “ I’ve always felt that in the future insects will enter our food in a very subtle way as industry responds to the issues of resource scarcity and over population.”
Sunday Lunch in 2063 heads to the Brighton Fringe on May 24-27 and Edinburgh Fringe on August 8-11 before wrapping up at London Cocktail Week this October.
Check out more images in our gallery here: http://www.theculturalexpose.co.uk/galleries/edible-insects-at-the-farm-shop-dalston/