The ‘insect bar’, set up for London Food Tech Week (14-21 Oct), will pop-up at Carousel London restaurant in Marylebone.

Two chefs will head up the kitchen - Christina Thé and Seb Holmes - and dishes will canapé’s made from mealworms, a Thai street food dish called miang, using buffalo worm puree in place of the usual crab and topped with a soy-roasted cricket.

Cocktails will include gin and vodka based drinks using cricket-soaked alcohol.

Neil Whippy, co-founder of insect food and drink maker Eat Grub, told the Evening Standard: “The idea is to give attendees a fantastic experience, not just educate them about the nutritional benefits.

“We want to show how insects can be used in Western cuisines and change people’s perceptions. It is just Western societies that don’t eat insects — in most areas of the world they are considered an absolute delicacy.”