Ryan Chetiyawardana announces Cub closure

Cub founders Ryan Chetiyawardana and Doug McMaster have confirmed they will not reopen the celebrated London venue following lockdown measures in the UK. Based in Hoxton, London, Cub opened in September 2017 at the site of Chetiyawardana’s first bar, White Lyan. Cub was designed to be a ‘luxury sustainable drinks-led dining experience’. The site was focused on sustainability and endeavoured to minimise waste, and show that luxury experiences need not be wasteful. Chetiyawardana, aka Mr…

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Most exciting bar openings of 2019

From Europe to the Americas and as far afield as Asia, a swathe of bar openings have made a memorable impact on the industry over the last 12 months. SB rounds up its favourite new haunts to grace the on-trade. Last year saw a number of exciting new bars open their doors across the world in cities such as London, New York and Singapore. Among the venues that made our list were an agave spirits-focused…

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High-end bars on pairing cocktails with food

Forget matching food with wine – the latest trend to hit top-end restaurants is exploring the marriage of gastronomy and cocktails. *This feature was originally published in the June 2019 issue of The Spirits Business The whole package of food and drink is ridiculously intertwined,” says chef Adam Handling. The two have always had a close relationship, with combinations such as red wine and steak or beer and burgers partnering perfectly. Cocktails have seldom shared…

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Lyaness ‘exact replica’ to pop up in New York

A replica of Ryan Chetiyawardana’s London bar Lyaness will open in New York as part of an “immersive” dining experience that brings together chefs and bartenders. Mastercard has unveiled Priceless – An International Culinary Collective, which will see three “culinary destinations” open pop-ups in New York. Alongside Chetiyawardana’s Lyaness will be Tanzanian restaurant The Rock and Japanese restaurant Teruzushi. The Lyaness created for the pop-up is said to be an “exact replica of the original…

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The art of fermentation in cocktails

Fungus and cultures may not sound appetising, but fermentation experiments are bringing ‘funky flavours’ to cocktails, SB discovers. *This feature was originally published in the February 2019 issue of The Spirits Business Fermentation has always played a huge role in drinks; it’s the process that turns grape juice into wine and creates the alcohol in beer. But now, bartenders are bringing a host of other fermented ingredients behind the stick. From koji and kefir to…

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