The Michelin-starred Seoul restaurant at the centre of a high-profile court case has sparked debate about the complexities of international food safety laws, with potential implications for British diners and exporters. The owner of two-Michelin-starred establishment in Seoul's affluent Gangnam district is facing a one-year prison sentence and a 20 million won (£10,108) fine after South Korean prosecutors alleged that ants were served as an unapproved dessert topping.
The Ministry of Food and Drug Safety initiated its investigation following reports on social media platforms and blog posts about the ant-infused dish. The restaurant reportedly offered customers who desired the specific flavour a sorbet topped with dried ants, which are not among the ten insect species approved for consumption under South Korean law. Businesses wishing to incorporate an unapproved insect into their menu must obtain temporary approval from the authorities; the restaurant is accused of failing to follow this process.
Prosecutors claim that the restaurant had been importing dried ants from the US and Thailand since 2021, serving them on dishes for approximately four years. During this period, the ant-topped dessert was sold an estimated 12,200 times, generating total revenue of around 120 million won (£60,647). Prosecutors estimate that approximately 49,000 ants were used.
The restaurant's defence has contested these figures in court, arguing that only about 60% of customers opted for the ant topping when offered. They also highlighted that ants feature in a small number of dishes on their extensive 15-course menu and pointed out that ants are utilised as an ingredient in restaurants in other countries, including Denmark, the UK, and Australia.
The chef had reportedly incorporated ants to add acidity to dishes while working in the US and Europe, but was apparently unaware that such a practice was illegal in South Korea. The case has drawn attention to the specific and often stringent food safety regulations governing novel ingredients in different global markets, with potential implications for British businesses exporting or importing exotic ingredients.
Sentencing is scheduled for 2 September 2026, raising questions about how British chefs and restaurants might be affected by this high-profile case. As trade between the UK and South Korea continues to grow, understanding these regulations could become increasingly important for both exporters and consumers.