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London-based sustainable restaurant, Silo's serving up invasive species on its menu.
It's introducing a unique dinner series based on destructive non-native invasive species to the UK's ecosystem, such as the grey squirrel and Japanese knotweed.
The motive is to spread awareness and preserve the local ecosystem from the detrimental impacts of these species on the local flora and fauna.
Silo's head chef Douglas McMaster expounds.
Silo's dinner series plates up the signal crayfish as one of its culinary ingredients, an American species introduced to UK aquaculture as a food source.
Known for its ability to escape, the creature's wreaked havoc on the native white-clawed crayfish.
This gives credence to entomologist Professor Karim Vahed's claims of the devastating impacts non-native species can have on local biodiversity.
As these are not the kind of ingredients to be found in the local supermarket the Silo team have had to resort to foraging in the wild, which in turn aids in bringing back some balance to the local ecosystem.
The major disadvantage is that this dramatically increases meal prep times.
However, for Professor Vahed the consumption of invasive species could be a double-edged sword.
The entomologist fears this will exacerbate the problem if people develop a taste for them, thereby increasing demand.
Nevertheless, McMaster begs to differ.
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