Sodexo’s David Hussey joined Michelin-starred chef Pascal Aussignac for DS Automobiles Avant-Garde Experience at Taste of London showcasing insects as a food of the future.

David, who has worked for Sodexo, the world’s largest services company, for four years was previously Sodexo’s executive head chef at Eton College. David has worked in the industry for 23 years. He started his career in restaurants and fine dining establishments before moving into the independent schools sector.

Over the last year David has not only won Sodexo’s unit chef of the year award at its annual Star Awards but also the coveted title of Sodexo Chef of the Year 2017.  He joined Sodexo’s corporate services team as executive chef in May 2017.

The opportunity to appear at Taste of London arose through Sodexo’s food and innovation director, David Mulcahy who was approached by Michelin-starred chef Pascal Aussignac in his role with the Craft Guild of Chefs, to put forward chefs to work alongside Pascal on DS Automobiles Avant-Garde Experience at the annual event which is held in London’s Regents Park.

David and the three other chosen chefs spent a day before the event at Pascal’s kitchen at Club Gascon learning about the inspect-inspired dishes Pascal had created specifically for the event, there were:

  • Crunchy Grapes: fresh seedless grapes coated with some multi seeds and locust
  • Crispy Risotto: silky black classic risotto coveted with some pop wild rice and tenebrio
  • Crackling Lemon Posset: a lemon custard served with a transparent tuile of wood ants
  • Crusty Corn: a  fried lamb sweetbread in a batter of popcorn and chapuline

David said, Cooking alongside Pascal was one of the highlights of my career.  I found the experience thoroughly enjoyable. Insects are a food of the future and a sustainable protein source too.  It was interesting to see how Pascal was using the insects in a modern British, French style of cook and by doing so he is helping to legitimize their use in modern cookery.

"Taste of London offered the opportunity to showcase insects to the wider public and hopefully convince them that insects are acceptable and a tasty addition to their meals. The benefits they offer certainly make them something to consider as they are not only high in protein but also low in calories and on top of that they are sustainable. I will be sharing my experience with my fellow chefs at Sodexo and maybe in the not so distant future we will look to incorporate insects into some of our menus.” 

Back to the list
Contact us > Open sharing and other actions