The future of fine dining?

With an increasing global focus on eating sustainably and environmentally consciously, more diners are turning to alternative, and, in some cases, unusual, protein sources. This allows them to indulge and feel guilt-free about doing so.

This is leading to more fine-dining chefs presenting creative dishes that showcase non-processed alternatives, from completely plant-based to more ‘meaty’ protein options, such as insects. To read more about the potential future of fine dining click here

Image below ravioli featuring edible insects from Insects in the Backyard in Bangkok, cover image vegan ‘cheese’ plate from plant-based celebrity chef Matthew Kenney.

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