Restaurant Serves Up ‘Delicious’ Squirrels, Crayfish, and Weeds to Combat Damage From Invasive Species

A restaurant has begun serving a series of unorthodox dishes, including gray squirrel and Japanese knotweed, in the name of conservation.

East London's Silo hosts "invasive species supper clubs," where chef Douglas McMaster attempts to transform "forces of destruction" into "delicious" meals, French news agency AFP reported.

The restaurant, which originally opened in Australia in 2011, aims to be entirely zero-waste: Its furniture is made from up-cycled wood, its plates are formed from plastic bags, and its light shades are crafted from seaweed.

One invasive-species-themed supper in June revolved around the notorious Japanese knotweed, considered one of the most damaging pests in Europe and North America. The six-course tasting menu reportedly featured knotweed syrup, ice cream, and beer.

But encouraging people to eat invasive species can make the problem worse, Karim Vahed, an entomologist at the University of Derby, told AFP.

When certain plants and animals become fashionable to eat, Vahed explained, people are incentivized to facilitate their spread into new ecosystems.

Signal crayfish, for instance, were brought to Europe in the 1970s as a new food source, but they ended up driving out the population of native white-clawed crayfish.

Removing the largest Signal crayfish for consumption isn't effective, Vahed said, because this only helps young Signals grow and reproduce at faster rates.

McMaster, the head chef, said he's aware of that predicament and recognizes his strategy should only be used temporarily.

The goal is not to "popularize these invasive species so there's so much of a demand that we allow them to become more invasive," he said. Instead, he wants to "bring back balance within the ecosystem, and then we stop eating them."