Gourmet Grubb


Gourmet Grubb is a Cape Town, South Africa based insect food start-up that produces ice cream created with an insect-based milk alternative. EntoMilk is created by blending the larvae of the black soldier fly and Gourmet Grubb has a number of ice cream flavors.

History

The company was co-founded by Leah Bessa, Jean Louwrens and Llewelyn de Beer in 2017.
In 2018, Bessa spoke at Forbes Africa during their 30 under 30 meet up to discuss how their insect ice cream is changing the food industry.
In 2019, Gourmet Grubb opened a pop-up bug restaurant called The Insect Experience with chef Mario Barnard, South Africa's first all-insect restaurant.

Awards

They received an award by LUX Life Magazine as the Most Pioneering Dairy Alternatives Company in 2019 and the Culinary Innovation Award for their EntroMilk Ice Cream.