Our third chef in the Picton centre is Andy Holcroft who will be demonstrating at 2pm.
Andy has worked as a chef for over twenty years in many different establishments from fine dining restaurants to gourmet World food. He has classical training but has explored cooking from a huge range of different cuisines and tastes. Insects are his way of ‘making a difference’! He believes that, not only are they a unique ingredient in Western cooking, but that they also carry hugely positive environmental implications. Grub Kitchen’s dishes use edible insects in a huge variety of different ways. As well as local, sustainable ‘non-insect’ foods, Grub’s menu show cases a unique and innovative style.