Moth mousse whipped with hazelnut milk, cricket broth with a side of grasshopper garum sauce and a liquorice-glazed ant stick reveal their unexpectedly delicious side in this still-life series by photographer Joss McKinley. Served up by cutting-edge culinary research institute Nordic Food Lab, the experimental menu is part of the Wellcome Collection's Who’s the Pest? season, a collaboration with a mobile arts “Pestival” in celebration of all things six-legged. Paving the way for a new ethical - and aesthetic - code for food, the Copenhagen-based kitchen-cum-laboratory is the brainchild of Noma super-chef René Redzepi, and sits in a houseboat across the harbor from his two Michelin-starred sensation. Born out of Redzepi’s quest to tap into more local and underused ingredients, it is a forum in which chefs meet scientists, chemists and academics on a shared mission to explore the 1,400 untapped wholesome crawling creatures that are edible to man. “Roasted grasshoppers are a great place to start,” says Ben Reade, head of research and development, of introducing the food's full-bodied natural flavors to more squeamish Western palates. "They're simple to make and are an excellent beer snack served with mayonnaise." It may not be long before we see them filtering into the kitchens of world-renowned restaurants, either, with Noma making waves by serving a bed of ants at their pop-up at London's Claridge’s last year. “I think in 2023," adds Reade, “we’ll be asking ourselves why we didn’t eat more insects in 2013.”