Ryan Chetiyawardana the man behind Danedlyan at the Mondrian Hotel in London, the world’s best bar according to Taste the Cocktail, is to open a restaurant it’s been announced.
Eater London reports that Chetiyawardana will be teaming up with chef Doug McMaster of Brighton’s SILO restaurant and Dr Arielle Johnson, former resident scientist at Noma and current Head of Research for the MAD Symposium.
Cub will sit above Chetiyawardana’s basement cocktail bar Super Lyan in East London and will continue SILO's anti-food waste quest (it prides itself as a zero waste restaurant), with Johnson growing ingredients on site, as she did at Noma. Furniture in the 35 cover restaurant will be made from recycled materials.
Courses will be either food or drink, or sometimes both: dishes such as Japanese knotweed, raw sheep’s milk, ramson; Burnt peach, capsaicin, cognac, coffee; and Sea buckthorn, Douglas Fir, and burnt butter are muted.