Cub

07/08/2020

Sad News 😿. Sadly Cub will not re-open post lockdown. I know there's so much more important hardship in the world to address, but this is tragic to us – mainly due to what Cub stood for; Cub was the baby of the group, and like all the others in the family, it was designed to challenge. But what Cub represented seemed precious and important. Hence the name! It was the first full food offering for us as a 'bar' group (sorta bar, kinda restaurant!) and we wanted to challenge that divide – not only by having bonafide superstars like help us out – but by demonstrating the ridiculousness, and dangerousness of the divide. We managed a string of wonderful awards – plus hitting no 12 in the best restaurants in London (which is itself the most fascinating food city in the world) and being the first venue to grace the cover of Condé Nast – but what was more amazing was what the team created. Not just to challenge the balance of sustainability and luxury, but to make a stupidly, all-out fun venue. The number of comments that came back that it was someone's best night out ever is something we'll hold dear forever. But I'm mainly gutted as we didn't get to do a last goodbye, and we won't get to see what the team will produce – it felt like they were just getting into gear under Matt's stewardship. But Cub will live on where it can, we really believe in the values and systems it represented, and now more than ever, that seems to be a blueprint of how we want to change things. Empowerment, ownership of re-shaping value & luxury, human & ecological sustainability, and showing how food, drink, music and community are such wonderfully warm tools to bring real happiness to people.
Not really had a chance to process everything and worse, I'm not sure there is time just now. But to those who have supported – and really there have been so many of you (and peeps with vouchers, we're sorting solutions for you) – thank you, and thank you to Imbibe for helping us discuss things. Click the link to read more. Much Lyan Love x

23/04/2020

Something for the weekend? Check out Head Chef Matt's Ricotta Dumpling recipe in Huff Post

Waste not, want not. Don’t throw out old ingredients – reinvent them instead.

22/04/2020

Celebrating some of our all-time faves on

1. Shrooms on Shrooms - hommage to the king oyster mushroom, fermented in duxelles, in a broth, roasted and raw, an example of the veg taking centre stage 📸 .lightbody_photography
2. Cray fish dish - an invasive species that reproduce at crazy levels + Seaweed (which grows freely all around the UK and brings with it incredible goodness 📸
3. Cuttlefish are also considered a pest as they reproduce really quickly, due to higher water temperatures. Normally a big problem for fishermen, as they feed on small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish
4. This dish champions the whole broccoli 🥦🥦🥦⠀- using every part of the veg; the core is steamed, broccoli tips are used to make a caviar, (on the side there) - served raw on a bed of confit garlic and floret purée
5. From the Alongside our back parsnips, we've also been making more traditional, black garlic - we keep a store as a go-to flavour source: a common feature of fermented foods is that they're pretty punchy, and a little goes a long way. (Catch our IGTV how-to series with to make your own ferments at home)

17/04/2020

Happy weekend all - hope you're all safe and well. Sharing here 5 favourite make-at-home cocktails from our own Mr Lyan

For the most inventive cocktails in the capital, you don’t need to look further than Ryan Chetiyawardana, the multi-award winning bartender. Known by the moniker Mr Lyan (a handy childhood mispronunciation of his name), Chetiyawardana is responsible for some of the best bars in the world. His firs...

24/03/2020

This week via our newsletter we're giving away an all-access pass to MasterClass, where you can find a mixology lesson with our very own Mr Lyan. Sign up to the Cub newsletter to be in with a chance of winning: https://mailchi.mp/661dcc9c1ffc/lyancub

17/03/2020

Dear friends, due to the latest developments with Covid-19, Cub will unfortunately be closing our doors from now, until further notice.

For everyone that has tables booked over the next few weeks, we will be in touch directly to reschedule. If you were planning your evening as a birthday or celebratory gift, we can also offer gift vouchers via
our website (or email us [email protected]) to use when we’re back and running - we’re also throwing in a bonus drink as a wee thank you for your continued and amazing support

Stay in touch dear pals, look after yourselves and we’ll look forward to seeing you all soon

Sending you all lots of Lyan Love,

Team Cub

13/03/2020

Dear Cub fam and friends, we just wanted to let you know that Cub is remaining open as usual until further notice.

The health and safety of our guests and employees continues to be our number one priority and we are taking all the necessary precautions.

Sending you all the Lyan Love – we are proud to remain close with our community, and to offer a home away from home, especially when you need to get out. Stay safe, and we hope to see you all soon for good things to eat and drink x

12/03/2020

These beauties have fast become a favourite around Cub HQ: icicle radishes from our friends Flourish Produce lacto-fermented with lemongrass husks (which still has bags of flavour). We've also tried variations with lemon verbena, which grows with abundance in the UK. The verdict? Also delicious!

05/03/2020

Big news! Our very own Ryan Chetiyawardana is now live on MasterClass teaching a class on the art of cocktail making along with good friend and acclaimed mixologist Lynnette Marrero.

03/03/2020

An honour to be included in this CN Traveller round up! In great company with some other top London restaurants...

14/02/2020

In-between The Sweets , This little one-off treat will be served tonight only, Just after dessert and before the final (sweet) drink Created as a martini using The Botanist Gin, the drink is balanced with sweet notes of Banyuls, a dessert wine made at the south of France, and the bitter hints of a rosé vermouth infused with rosemary

12/02/2020

Championing one of the most undervalued (yet delicious) fishes out there - Gurnard. Served here BBQ style with Sweet & Sour tepache sauce⁠. On the menu for just one more week!