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. Opening its doors early September, Cub will offer a new and unique luxury
drinks-led dining experience for guests. Working alongside partners Krug Champagne, Belvedere and LVMH,
the venue will blur the boundaries of food and drink by approaching them as a united entity, presenting the pair’s
own modern interpretation of a restaurant.
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, bringing people together through an exciting, high-end offering whilst reducing waste.
Blurring the Boundaries of Food and Drink
Removing the usual division between bar and kitchen, a shallow bar will act as one long pass, where a bartender,
chef, and hybrid bartender-chef will prepare the food and drinks side by side. Working in this way will provide a
more complex range of ingredients than a stand-alone bar or kitchen would typically use.
The menu will go beyond a usual food and drink pairing and be laid out in ‘courses’ – some of which will present
food and drink alongside each other, whilst other courses may just be a stand-alone dish or drink. Rather than
looking at food and drink as separate entities, the team will approach them as seamless offerings with no
boundaries between where drinks end and food begins; instead everything will be designed to reflect the different
stages of a meal, and provide a complete experience by deciding whether the serve should appropriately be on
a plate or in a glass. Cub will champion the idea that well considered food and drink can help elevate a gathering,
and will provide a space and offering that puts this upfront, but with layers and depth to the menu for those who
want to understand more.
All aspects will continue to champion the ‘heaps mad shit’ for which Cub’s predecessor White Lyan – and the
parent Mr Lyan brand – became known, their subtle presentation belying the work that has gone into them.
Dishes will range from snacks to appetiser size and beyond, with everything made from scratch on site.
The Next Step in Sustainability
Cub’s work behind the scenes will strike up a new, modern conversation around sustainability, an increasingly
ubiquitous topic that White Lyan was fundamental in bringing into the minds of the industry. Working with Dr
Arielle Johnson, the team will be looking at food systems, farming practice and how food and drink experiences
can be explored in a way that doesn’t destroy the planet. The team will make the venue 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.
In addition to this, the menu at Cub will be ingredient led and informed by sustainable supply and waste reduction,
with an aspirational approach to challenging the wasteful status quo and affecting change in food and drink
systems. It will go beyond the ideas of locality and seasonality, as well as beyond ‘closed-loop’ practice, to
challenge the way the industry and guests regard and treat food systems.
The Experience
Interiors have been designed by Juliet Walmsley of the Mr Lyan team, and upon entering the 35-cover venue,
guests will be greeted by the bar and kitchen pass running the length of the room. Opposite this, raised intimate
booths will provide diners with a view of the space, creating a theatre-like experience akin to a chef’s table.
Repurposed products will be stylishly incorporated into the décor, with a bar-top and tables made from recycled
yoghurt pots, and pendant lights made from paper mulch and cork. Hues of dark, earthy green, with accents of
mustard yellow from the seating will provide a touch of colour and create a warm space to accentuate the elegant,
fun escapism that the Cub experience will provide.
Service will combine the attentiveness of restaurant service, with the relaxed warmth the Mr Lyan team have
become known for. The menu will change weekly with new ingredients and methods constantly being brought in
house and developed. For the full experience, guests will be able to enjoy a tasting menu featuring three plates,
four drinks, plus off-menu tastes and snacks for £45, there will also be the option to dine a la carte.
Example Courses:
- Krug, Water Jelly, Spiked Herbs -
- Japanese Knotweed, Raw Sheep’s Milk, Ramson -
- Tomato Brined in Sea Water, with Seaweed and sea herbs + Smoked Rye Amazake, Belvedere
Vodka, Rhubarb -
- Buttered Mr Lyan Gin, precipitation of Lapsang Tannins, Ambergris, Cider -
- Compost Smoked Carrot, Buffalo Curds and Whey -
- Tea, Tea Stems and Compressed Plum -
- Sea Buckthorn, Douglas Fir and Brown Butter -
- Pirate Chocolate Fondant -
- Burnt Peach, Capsaicin, Cognac, Coffee -
The Inspiration
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 creatively explore how that can develop.”
Cub will open its doors on Thursday 7th September, people should visit www.lyancub.com to sign up for more
information and details of soft launch offerings, and follow @lyan.cub on Instagram for further updates.
