Cub: Sustainable champions behind Silo and Dandelyan team up for unique dining experience

Two of the UK’s shining stars on the sustainable food and drink front have come together to create a genre-defying bar-restaurant, Cub, in London’s Shoreditch.

Doug McMaster, the chef behind Britain’s first zero waste restaurant, Silo, and mixologist Ryan Chetiyawardana, the man behind Bankside bar, Dandelyan, recently voted the “Best Bar in the World” have come together to create Cub.

Cub will blur the lines between food and drink 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.

A tasting menu will feature three plates and four drinks, along with off-menu added extras. This won’t follow the traditional format of drinks paired with food, but will be served course by course – some food and some drink.

The full menu —  which also includes buttered Mr Lyan gin, precipitation of lapsang tannins, ambergris, cider’n’compost-smoked carrot, buffalo curds and whey — will cost £45.

Given the complexity involved in the actual preparation of the dishes and the herbalism methodology that Ryan Chetiyawardana has brought to the bar industry, the full menu price is fairly reasonable. It is intentional, as Ryan Chetiyawardana says it’s as much about opening more people up to sustainability.

He said: “It is important to be accessible in order to open the experience and the message up to as many people as possible. Otherwise, we will simply be preaching to choir.

“We want to challenge the way people view food and drink, and the value they attach to it — especially at the luxury end of the market.”

Cub will be housed in the former space of White Lyan, Ryan Chetiyawardana’s first bar which opened on Hoxton Street back in 2013. It will also be used as an ecosystem of its own, with experimental ingredients being grown on site as part of a program to research the effects of environment on food growth and flavour.

Cub, which is expected to open in Hoxton in September, will also purchase only wholly sustainable ingredients and use a closed-loop method to minimise waste.

Rosalind Medea is Life & Soul Magazine’s Chief. She is a writer who specialises in sustainable lifestyle and living, wellbeing, and entertainments. Rosalind also works as a psychic, counsellor, intuitive reader and spiritual life coach helping people to become who they truly are and manifest their heart & soul’s desires into their lives: www.rosalindmedea.com

 

 

 

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