About Us

Here's a bit about Andy & Sarah, and the story of Bug Farm Foods

“We are chef Andy Holcroft and entomologist (insect scientist) Dr Sarah Beynon as seen on BBC’s ‘The Bug Grub Couple’. Bug Farm Foods is the culmination of a shared passion for innovation, science, the environment and delicious food. We have come together to develop a new generation of delicious, insect-based foods that are good for you and good for the planet.”


Andy Holcroft

Founding Director & Chef, Grub Kitchen & Bug Farm Foods 


Dr Sarah Beynon

Founding Director – Dr Beynon’s Bug Farm Ltd & Bug Farm Foods Ltd, Senior Research Associate – University of Oxford Department of Zoology
Fellow, Trustee & Vice President – Royal Entomological Society 

The story so far…

Sarah and Andy are both experts in their fields: Sarah is an academic entomologist, ecologist and farmer. She is an authority in entomophagy, with a doctorate from the University Oxford (with which she won the international Wallace Award for the best doctorate on insects written in the English language). Sarah was named as an ‘emerging legend’ in the 2017 Wales – Year of Legends, is a Senior Research Associate at the University of Oxford and a Fellow of the Royal Entomological Society.  


Andy is an award-winning chef of 25 years with a passion for infusing food with intense flavour. He won the 2011 Good Food Guide Best Family Restaurant’, the 2011 ‘True Taste Gold Award’ and the 2016 ‘Best Use of Pembrokeshire Produce Award’. He specialises in sustainable food and exploring foods of the future.


Five years ago, Sarah and Andy bought back Sarah’s old family farm, Lower Harglodd, just a mile outside St Davids, the UK’s smallest city in wild and wonderful West Wales. On the farm, they set up Dr Beynon’s Bug Farm (or ‘The Bug Farm’), a research centre, working farm and visitor attraction showcasing their passion for sustainable agriculture and delicious food. Sarah’s research inspired Andy to invent recipes using insects which evolved into dishes in Andy’s restaurant ‘Grub Kitchen’, the first full-time entomophagy restaurant in the UK, based on The Bug Farm. The Bug Farm has morphed into an award-winning attraction and academic centre of excellence, winning the Best Start-Up Business of the Year in 2016 and the Sustainable/CSR/Green Business of the Year in Wales in 2017.


This journey has led them to develop Bug Farm Foods. Together, Sarah and Andy bring you an exciting and delicious range of insect based foods and ingredients for you to experiment with and use to create your own insect-based meals. For inspiration, check out Andy’s recipes page with lots of hints and tips on how to cook with insects.


If you’d like to experience the food in Grub Kitchen, visit grubkitchen.co.uk while if you would like to visit The Bug Farm or just learn a bit more about insects and how they can help us become more sustainable, visit thebugfarm.co.uk.

Insect wall at the Bug Farm Museum
Bug Hunt in full swing
Bug Burger at Grub Kitchen
Andy filming for a TV show on entomophagy
Sarah & Andy visiting a mealworm farm
Some of the amazing sculptures on display at The Bug Farm, made by Martina Morgan