How do you celebrate being awarded ‘World’s Best Bar’? Start another bar. Which is exactly what the hugely influential Mr Lyan, star mixologist and founder of Dandelyan (AKA World’s Best Bar) has done; Cub launches this month and we can only expect big things.
Teaming up with Doug McMaster from Brighton’s zero-waste restaurant Silo, MIT food scientist Dr Arielle Johnson and Champagne house (and luggage manufacturer) LVMH, Cub will offer a luxury drinks-led dining experience. In a sort of bar-restaurant industry fusion the venue intends to ‘blur the boundaries between food and drink’ (so soup?) with hybrid bartender-chefs who prepare food and drinks side-by-side. Examples of courses include Krug with water jelly and spiked herbs or Japanese knotweed, raw sheep’s milk and ramson.
The underlying themes of the experience will be sustainability and science, growing ingredients on site in Hoxton and reducing food waste while running a programme to research the effects of environment on food growth and flavour. We’re a fusion of intrigued and very excited.
Cub: opens 7th September 2017, 153 Hoxton Street, London, N1 6PJ, www.lyancub.com
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