Cheers to Cub: a new concept restaurant with cocktails at its core
Launched by Ryan Chetiyawardana, otherwise known as cocktail aficionado Mr Lyan, and Doug McMaster of sustainable Brighton restaurant Silo, new London restaurant Cub puts drinks centre stage on the dinner table. The restaurateurs have collaborated with the likes of Dr Arielle Johnson, former resident scientist at Noma (and now at MIT, Boston), and alcohol behemoths Krug, Belvedere and LVMH to champion food and drink as equals in meal.
Stepping away from the traditional food and drink pairing at the dinner table, Cub lays out its delicacies in ‘courses’, which can include just a standalone dish or drink. There are no divisions between where the drinks end and food begin, as the ingredient-led menu will focus on sustainable supply and waste reduction, as the team creates their own ecosystem to research how the environment can impact on food growth and flavour.
The interiors, designed by Juliet Walmsley, give diners a theatre-like experience around intimate booths much like a chef’s table. Opposite is the bar and kitchen pass, which extends to the entire length of the space, complemented by repurposed interiors such as the paper mulch and cork pendant lights. The warm, mustard-yellow furnishings are married with hues of dark, earthy green in a nod to their equally vibrant ingredients.