It’s grub time at Narberth Food Festival, where tastes of the latest superfood will be tickling the tastebuds.

Bug burger bites and curried cricket pakoras are set to be on the menu in the event’s Food Theatre, served up by Pembrokeshire chef Andy Holcroft of the Grub Kitchen restaurant in St Davids.

“Our aim is to turn edible insects from novelty to normalcy,” said Andy, who recently featured in the BBC documentary The Bug Grub Couple with his partner, Sarah Beynon, of Dr Beynon’s Bug Farm

Grub Kitchen is the UK’s first full-time edible insect restaurant, and creepy crawlies such as mealworms, black ants and grasshoppers really are the food of the future, forecast Andy.

“They are high in protein, 25 times more sustainable than meat and really are the new superfood,” he said.

Andy will be giving the opening demonstration at the two-day festival, which takes place on Narberth Town Moor in just over a fortnight’s time – on Saturday, September 23 and Sunday, September 24.

A new feature at the friendly festival this year will be a pop-up cookery school on both days, with first-come, first-served places bookable at the event.

Festival patron and top Welsh chef Angela Gray will be sharing the secrets of sausage-making at her Big Banger workshops.

And flavours from the East can be explored when former festival chairman Jackie Palit leads the Spice World session.

New on the menu for 2017 will a gin masterclass with Rob Higgins of Eccentric Gin.

Angela will be in the Food Theatre presenting a recipe collection from her new seasonal book series, while Jackie will be cooking some traditional Bengali recipes handed down by her late mother-in-law.

Also cooking up a storm will be Allister Barsby, executive chef at The Grove, Narberth; Stephen Terry of The Hardwick, Abergavenny; Tom Hunt from the Dragon Inn, Narberth; Italian creative chef and chef patissier, Orsola Muscia and Pembrokeshire produce champion Guy Morris.

The finest food from Pembrokeshire and Welsh producers will feature high on the offerings from over 50 festival stallholders, where new tastes being served up include Nigerian cuisine, dairy-free cheese alternatives and liquid nitrogen ice-cream.

Free family activities and an eclectic music programme all add to the mix of the festival, which is now in its 19th year.

For more information, visit www.narberthfoodfestival.com