Mr Lyan to launch ‘drinks-led’ restaurant
One of London’s leading bartenders, Ryan Chetiyawardana, known as ‘Mr Lyan’, is to launch a drinks-led restaurant in Hoxton this autumn.
Teaming up with Doug McMaster, head chef of zero-waste restaurant Silo in Brighton, the venture, called Cub, will be housed above Mr Lyan’s ‘Super Lyan’ bar.
Due to open in September, the 35-cover Cub will “blur the boundaries of food and drink by approaching them as a united entity”.
“Cub is an exciting collaboration that allows us to explore how our industries can come together to make a really unique experience,” McMaster said.
The pair will work with Noma food scientist Arielle Johnson to develop the dishes and drinks made with experimental ingredients grown on site.
Former scientist Chetiyawardana is keen to research the effects of environment on food growth and flavour.
“We want to keep pushing boundaries and keep things weird but in a way that feels accessible and honest as well as exciting and modern,” he said.
“Cub will be the continuation of these conversations but taking them in a new direction – looking at how we can rejoin the worlds of food and drink, and showcase the importance of innovation and sustainability to a wider public,” he added.
Chetiyawardana opened bottle cocktail specialist White Lyan in Hoxton in 2013. The bar closed in April to make way for Super Lyan and Cub.
Having won almost every drinks award going, Chetiyawardana also runs Dandelyan in the Mondrian hotel on London’s Southbank.
An in-depth focus on the blurring of the boundaries between food and cocktails will appear in the July issue of The Drinks Business magazine.