Ryan Chetiyawardana (aka Mr Lyan) and his team have partnered with friend and collaborator Doug McMaster, of Brighton’s pioneering zero-waste restaurant Silo, to launch Cub at the former White Lyan site in September. Sitting above the recently launched basement bar Super Lyan, Cub will offer a new and unique luxury experience for guests presenting the pair’s own modern interpretation of a restaurant. Marking an inaugural moment for both parties, it will be the Mr Lyan team’s first full foray into the world of dining, and Doug McMaster’s first venture in the capital.
Going beyond just food pairing, the venue will blur the boundaries of food and drink by approaching them as a united entity. This marks a return to how both parties define the dining experience; creating and presenting serves in an inclusive manner with a combined vision. Working with partners Krug Champagne, Belvedere and LVMH, with input from Dr Arielle Johnson – former resident scientist at Noma and current flavour scientist and Director’s Fellow at the MIT Media Lab – Cub will remain at the heart of the Mr Lyan team’s development and experimentation.
Whilst sustainable practice will be the norm, the Mr Lyan team and Doug will also work to strike up a modern, fresh conversation around sustainability – an increasingly ubiquitous topic that White Lyan was fundamental in bringing into the minds of the bar world. Through work with Dr Arielle Johnson, the venue will become its own ecosystem with experimental ingredients grown on site as part of a program to research the effects of environment on food growth and flavour.
On the launch of Cub, Ryan comments, “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”.
On partnering with the Mr Lyan team, Doug McMaster, who continues to lead the helm at Silo whilst developing Cub’s food offering, comments, “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.”
Opening its doors in early September and with further details to be announced, Cub will bring people together through an exciting high-end offering, reducing waste and channeling the warmth and playfulness the Mr Lyan team have become known for.