We have the pleasure to announce the dinner series "Cub" with Ryan Chetiyawardana, Douglas McMaster, Robin Honhold and Belvedere on 8-9 April 2018 from the restaurant Cub in London. Cub follows a simple premise of bringing people together through great food and drink.
Cub is the highly anticipated new concept to launch at the former White Lyan site by Ryan Chetiyawardana (aka Mr Lyan) and his team, who have partnered with friend and long term collaborator Doug McMaster of Brighton’s pioneering zero-waste restaurant Silo. Cub offers a new and unique luxury drinks-led dining experience for guests. Working alongside partners Krug Champagne, Belvedere and LVMH, the venue blurs the boundaries of food and drink by approaching them as a united entity, presenting the pair’s own modern interpretation of a restaurant.
On these two evenings, dishes and drinks are prepared in tandem, each designed to bring out the best in the other. It will be a ping pong game, a dialogue, where a main ingredient will be chosen and drinks and food will be developed around it.
Ryan Chetiyawardana (A.K.A Mr Lyan) has been involved in several of the UK's best bars for over a decade. He helped take the last four of these onto national titles and all featured in the Top 40‘ World's Best Bars’ list for Drinks International. He has been named UK bartender of the year twice and has won several national competitions. He now helps design and judge several notable national and international competitions whilst acting as a mentor to competitors.
Ryan has been a contributing columnist to Imbibe, Class Magazine, Gourmand and Gin&It Magazine and is the cocktail and drinks writer for The Huffington Post and Whisky Magazine. He has designed cocktail programs for Unfiltered, The Whisky Yearbook and also for the likes of Death by Burrito, Virgin Airways, The Whisky Show, Elliot's, Selfridges and Brewdog. Ryan’s menus have been nominated for ‘World’s Best Cocktail Menu’ and have been featured in many talks around the world.
Ryan is also known as an innovator having given talks in the US, Norway, Sweden, Germany, Azerbaijan, Sri Lanka and Russia on pioneering drinks practice. He was also named 'Hot Stuff' at the Imbibe Awards 2012, and was named co ‘Innovator of the Year' at the 2014 awards. He was named in Wallpaper’s ‘Next Generation’ list in January and has been shortlisted for Zagat’s ‘30 under 30’. Ryan was the 'Spirits Ambassador' for Imbibe Live 2014.
However, Ryan also liaises regularly with the home enthusiast having given talks based on home cocktails at many events and seminars around the world. He has directed pieces geared towards the home bartender and the novice through platforms such as social media, Huffington Post and in-house magazines for Harrods and Virgin Airways and many other media publications around the world. Ryan is a member of the Guild of Food Writers. He has recently opened three 'Mr Lyan' bars - ‘Henry’ at the Hudson hotel in New York, and ‘White Lyan’ - the first cocktail bar in the world to feature no perishables - in London which was awarded 'Best New Bar in the World' at the prestigious 2014 Spirited Awards. 'Dandelyan' launched on Southbank, London within the Mondrian Hotel in October 2014.
Born near Sheffield in 1987, Douglas fell into cooking after dropping out of school and like a lot of cooks began in the pot wash. Young, yet determined, Douglas managed to gain employment in some of the best Michelin starred kitchens in the UK. He has worked alongside such cooking giants as Fergus Henderson (St John), Colin McGurran (Winteringham Fields) and James Lowe (Lyles).
Douglas became a young chef superstar winning ‘Yorkshire Young Chef of the Year 2008’ and in 2009 won the ‘BBC Young Chef of the Year Award’. In 2012, Douglas won the title of ‘Britain’s most irreverent chef’ at the first Y.B.F awards, cooking a tasting menu comprised of food that would have otherwise been “Wasted”.
Douglas met the legendary artist Joost Bakker whilst travelling in Australia in 2011 and quickly became executive chef and business partner of ‘SILO by Joost’; the world’s first waste free cafe in Melbourne. Here he won the ‘Restaurant of the Year’ Award after just 6 months of trading, as well as ‘Best Dish of the Year’ and ‘Most Sustainable Restaurant’.
In October 2014, Silo Brighton was born – the UK’s first zero waste restaurant. Silo demonstrates conscious cooking and of course making nutritious, creative and delicious food at true cost. Douglas is out to prove that a sustainable business model is financially viable and that small ecological farms are able to feed the world.
Robin Honhold has a decade of experience working in the Hospitality industry across numerous roles and sectors. Originally from Edinburgh, Scotland, he gained a BSc in Mathematics and has worked in bars in the UK, Australia and the USA. His insight across numerous markets has been utilised in new bar openings, two of them in Edinburgh, and managing world leading bars, including Bramble in Edinburgh and White Lyan in London.
Robin moved from Edinburgh to London to join White Lyan as Venue Manager in early 2014. In that time he has been a key contributor to White Lyan’s success in gaining "Best New international Cocktail Bar" at the Spirited Awards and sustaining it in the "World’s 50 Best Bars" list. He has also played a key role in enabling the development & evolution of the business. Whilst in this role he has been studying for a Masters degree in Brewing & Distilling, only one of many avenues of inspiration that sees him respected and lauded for his skill in the areas of bartending and product development.
As of January 2016, Robin became the Operations Manager for Mr. Lyan Ltd to help lead and direct the business alongside owners Ryan Chetiyawaradana & Iain Griffiths as it grows and develops.
For this event, drinks pairing is considered part of everybody's menu, and the price for drinks and food will be £85. Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. To book "Cub" dinners on 8-9 April hit the button below. To avoid disappointment, book early and let us know your dietary requirements.