Mr Lyan partners chef on new ‘sustainable’ restaurant

Xavier D. Buendia / XDB Photography

Leading bartender Ryan Chetiyawardana is to open a new restaurant with chef Doug McMaster in the former site of his bar White Lyan.

The pair are developing Cub in Hoxton Street, east London, to be “a new and unique luxury experience for guests” presenting their own modern interpretation of a restaurant with an ethos of sustainability.

Due to open in September, it promises to go beyond just food pairing to “blur the boundaries of food and drink by approaching them as a united entity”. It fits in with how they both define the dining experience: “creating and presenting serves in an inclusive manner with a combined vision”.

They are working with partners Krug champagne, Belvedere vodka and the brands’ owner LVMH, with input from Dr Arielle Johnson, former resident scientist at Copenhagen restaurant Noma and current flavour scientist and director’s fellow at the MIT Media Lab.

Ryan’s business Mr Lyan also operates basement bar Super Lyan, which will continue below Cub, as well as Dandelyan at the Mondrian London hotel.

Doug is head chef at Silo in Brighton, which has an ethos of respect for the environment, respect for the way food is generated and respect for the nourishment given to our bodies. This means that Silo creates everything from its whole form, cutting out food miles and over-processing, while preserving nutrients and the integrity of the ingredients in the process.

Sustainable practice will be the norm at Cub, taking a “modern” new look at sustainability which was also fundamental to White Lyan. Through work with Arielle, the venue will become its own “ecosystem” with experimental ingredients grown on site as part of a programme to research the effects of environment on food growth and flavour.

Ryan said: “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.

“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.”

Doug, who continues at the helm of Silo, added: “Cub is a very exciting collaboration which allows us to explore how both our industries can come together to make a really unique experience. There’s always been a synergy between our businesses, and this allows us to explore how that can develop.”

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