Grub Kitchen

We are extremely lucky to be the home of Grub Kitchen: the UK’s first full-time edible insect café/restaurant. However, it’s not just insects on the menu and the main ethos of Grub Kitchen is serving freshly-cooked, full-flavoured, local and sustainable food. There is a focus on plant-based dishes and children’s meals are always available.

Unless otherwise stated on our opening times, Grub Kitchen is open when The Bug Farm is open. Lunch is served from 12:00 noon – 2:30 pm (until 3:30 pm during Welsh school holidays) and teas, coffees and cakes are available all day.

Founded by award-winning chef Andy Holcroft in 2015, Grub Kitchen has been met with rave reviews since opening, with visitors coming from all over the UK and further afield to try the fare. Delicious edible insect dishes include VEXo Bolognese, Grub’s signature gourmet bug burger and, of course, the famous Cricket Cookies.

Grub Kitchen welcomes diners who are not wanting to visit The Bug Farm too. However, all diners must still sign in at The Bug Farm Ticket Office on arrival. Priority is given to Bug Farm customers and, if the site is full and you haven’t booked into The Bug Farm online in advance of your visit, you may be turned away (this generally only happens on rainy days in school holidays). As table space is limited, there may also be a wait for a table on busy days. Grub Kitchen does not take bookings and operates on a first-come-first-served basis.

We have some outdoor picnic benches if you want to eat outside or plan to bring your own picnic with you. Due to demand for table space, there is nowhere indoors to eat picnics.

To reduce the use of single-use cups, Grub Kitchen operates a #ContactlessCoffee service, so please bring your reusable mug or cup/bottle for cold drinks with you.

For all enquires related to eating at Grub Kitchen, please contact The Bug Farm.

Grub Kitchen sample menu

A locally sourced, field to fork experience, with or without edible insects

Plant-based

Local vegetable shepherd’s pie with wild mushrooms, puy lentils, aubergine and spinach topped with herby crushed local potatoes.

Vegan meatball spaghetti arabiata with wild garlic oil, sun-blushed tomatoes, marinaded olives and garlic bread.

Oomph! meat-free burger with coleslaw, vegan ‘cheese’ slice, onion rings, chilli jam and garlic mayonnaise served with rustic fries and a Perennial Nursery garden salad.

Insect-based

VEXo Bolognese made with Bug Farm Foods award-winning plant and insect mince (VEXo) and served with pasta and a Perennial Nursery side salad.

Spiced cumin & mealworm hummus served with flatbread and salad.

Mixed insect pakoras made with sweet potato, spinach, curried chickpea and mixed insects pakoras with coriander, mango chutney and a coconut & mint yogurt drizzle. Served with salad.

Animal-based

Spanish-style tortilla served with a spicy mojo salsa, guacamole and a Perennial Nursery garden salad

Crab pancakes – local seaweed-speckled pancakes with a St Bride’s Bay crab and red pepper filling, topped with a parmesan cheese sauce, served with a Perennial Nursery garden salad and garlic bread.