Mr Lyan opens fermentation lab to prepare for 2019 eco-friendly trends
The mixologist behind some of London’s best-known high-end cocktail bars has installed a fermentation lab at one of his sites, keeping up with the growing sustainability trend in the on-trade.
Ryan Chetiyawardana, who goes by the nickname ‘Mr Lyan’, has worked with Dr Johnny Drain, the editor of Mold, a bi-annual magazine charting the crossover between science and food, to build a fermentation lab at his Hoxton bar and restaurant Cub which will give chefs access to unique ingredients produced in-house.
“Fermentation gives us the ability to create new outrageous flavours and preserve stuff so we can produce high-value, delicious things that can go on the menu at Cub,” said a statement on the project.
“With Cub’s focus on plant-based dishes, the kitchen would love access to more deep, meaty, smokey flavours.
“Fermentation can help with this, by finding uses for some of their by-products like bones, offal, or blood, we can find sustainable ways to put more fish and meat on the menu.”
It coincides with the latest issue of Mold, which focuses on the various ways chefs and bartenders are innovating to cut down on food waste at their sites.
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Dr Johnny Drain worked with Ryan Chetiyawardana to develop a fermentation lab at Hoxton site Cub. (Photo: Mr Lyan)
Doug McMaster, chef-owner at Brighton’s zero-waste restaurant Silo, teamed up with Chetiyawardana to launch his first London project, Cub, in summer 2017.
Among the other collaborators behind the sustainably-focused Cub are food alchemist Dr Arielle Johnson, and drinks partners Krug Champagne, Belvedere and LVMH.
The news comes two months after Dandelyan, Ryan Chetiyawardana’s acclaimed botany-inspired bar housed within the Mondrian Hotel, announced it was to close in March 2019 after four years in business, during which it routinely won globally-recognised awards.
Dandelyan won the world’s best cocktail menu twice at the Spirited Awards (2018 and 2016). It was also named the world’s best cocktail bar last year and is ranked as second best on the World’s 50 Best Bars 2017.
