What would a Sunday in 2063 actually consist of? It's a tough question to answer but if this menu by Hendrick's is anything to go by then insects are sure to feature heavily.
As part of a new traveling exhibition they've created, Sunday Lunch in 2063, a series of lectures presented by mixologists, and sustainable food and drink experts who look at the process of incorporating insect proteins into foods.
The idea that in the future insects will become a standard part of our diets is a very real thing and something that many experts claim we will have to do as the population continues to grow.
Sunday Lunch in 2063 will take their menu of meals worms and locusts on tour, so if you're curious to know how meal worms with forbidden rice and oyster mushrooms taste, now's your chance.
The show is available at Brighton Fringe on May 24-27 and Edinburgh Fringe on August 8-11 before finishing at London Cocktail Week in October.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.