Chetiyawardana is joined in this new venture by chef Doug McMaster, from Brighton restaurant Silo, which has an emphasis on zero-waste. Given that the old White Lyan developed a reputation internationally as one of the pioneers of the zero-waste movement in the bartending sphere — the bar famously had no ice and no fresh citrus — the partnership makes plenty of sense.
“Cub will offer a new and unique luxury experience for guests presenting the pair’s own modern interpretation of a restaurant,” they said in a statement to trade press.
Cub will blur the lines between food and drink, the statement said, in a way that goes beyond traditional food and drink pairing and with a focus on experimentation — including the growing of some experimental ingredients onsite with the assistance of Dr Arielle Johnson, the former food scientist at world-renowned restaurant, Noma, in Copenhagen.
“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,” Chetiyawardana says. “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.”