Documentary following insect expert Dr Sarah Beynon and award-winning chef Andy Holcroft as they try to bring insect-based food products to the mainstream market. The couple have renovated Sarah's family's beef farm just outside St David's, Pembrokeshire, and turned it into the Bug Farm, a visitor attraction with an insect museum, a zoo, a gallery a research centre and a restaurant, as well as continuing with the traditional beef cattle. While Sarah looks after the education and research side, Andy runs the restaurant, which has a dual menu - normal food next to bug versions. One of his signature dishes is the bug burger, a mix of five different bugs with a locust garnish. The couple are passionate about insect-based food as a more sustainable source of protein than meat - as insects need far less land and water, can feed on waste stream rather than edible arable crops and hardly contribute to climate change.