Hot talk about the town is that The World’s 50 Best Restaurants listing is out and as South Africans, we could not be prouder!
Cape Town’s finest, Leah Bessa, was named one of the 50 Next, which is a global group comprised of young adults who have been recognised by The World’s 50 Best as next-generation leaders in gastronomy.
Leah’s work sparked some serious gastronomical interest from international culinary bodies after being nominated and due to its innovatively ground-breaking (and mind-blowing) nature, she managed to secure herself a place on the 50 Next list as a Science Innovator for 2021.
“It’s an incredible opportunity for any individual to be included, as it throws them into the global limelight and will most certainly open many doors,” says Leah van Deventer, academy chair (South Africa) for the World’s 50 Best Bars, “In the case of Leah, it could act as a launchpad for her business, enabling her to take it international. Leah will also serve as a wonderful role-model for other young female foodies here in Mzanzi.”
A well-deserved accolade, her work at Gourmet Grubb saw the production of gourmet ice cream from Entomilk – a sustainable lactose-free high-protein dairy alternative made solely from insects.
“I’m so honoured to be featured along-side some incredible minds in food,” says Leah Bessa. “Seeing what we are working on collectively makes me really excited about the future and the positive impact we’ll make.”
Excuse us while we bug-out excitedly on this amazing news! A huge congratulations go out to Leah Bessa and her team. One small step for bug-life but one huge step young South African women alike!