CUB

We use considered ingredients and apply sustainable methods to create delicious stuff that does good too. Contact Restaurant: 153 Hoxton Street, London N1 6PJ, +44(0)2036933202

CUB Restaurant

Cub is a partnership, collaboration, restaurant and precious project from lots of folk: Mr Lyan (of White Lyan, Dandelyan, Super Lyan), Doug McMaster (of pioneering zero waste Silo, Brighton), Krug Champagne, Belvedere and LVMH, Dr Arielle Johnson (formerly Restaurant Noma, now MIT, Boston), and many others.

We use considered ingredients and apply sustainable methods to create delicious stuff that does good too.

Cub follows a simple premise of bringing people together through great food and drink.

In our home on Hoxton Street in East London, we'll set you up with delicious stuff that makes your mind and belly happy.

It’s a small space, so we suggest booking in, or put your name down on the waiting list downstairs at our cocktail bar, Super Lyan if you’re just nearby.

http://www.lyancub.com

Marina O'Loughlin Is Gently Perplexed by Zero-Waste Restaurant CUB

Critics can play a part in this process, in which restaurants today almost feel like self-fulfilling prophecies: they are hyped pre-opening, which means people rush to cover them, which means they gain more visibility, which means more people rush to cover them — layer in the viral power of social media, and there’s little wonder so many picks start to look so similar.

Grace Dent ticks the very same boxes in her Standard column this week: Brasserie Zédel the lucky beneficiary of her praise, Serge et le Phoque the unlucky recipient of an eyeroll of Liz Lemon proportions at its “luxurious, yet ridiculous” setting, actively inhospitable booking process, and snotty “sneer” of welcome.

After an initial fairly positive review from Fay Maschler, this is a pretty stinging rebuke for the Serge et le Phoque team and for the sort of European Phoqueboys who frequent The Mandrake in the first place.

If this week’s Times review by Tony Turnbull feels a little familiar, it’s because David Sexton essentially wrote it two months ago: this is a paint-by-the-numbers retread that hits many of the same beats, not to mention the second time we've had the critical equivalent of Panda Cola on the case rather than a icy glass of full-fat Coke Yes, Rowley Leigh is a great chef; yes, Kensington Place was a great restaurant; yes, that parmesan custard with anchovy toast is a great dish.

Perhaps it’s wrong to hold critics to this sort of standard — there’s probably not a huge number of people in the middle of the David Sexton reader / Tony Turnbull reader Venn diagram; the vagaries of filing deadlines etc mean that quite often it’s possible to review somewhere unaware that a fellow critic has already sent in their copy on the same place.

Cub | A Restaurant From A Cocktail Guru In Shoreditch

Cub comes to us from Ryan Chetiyawardana, the booze genius behind White Lyan and Dandelyan (both of which won so many awards we can’t list them here), and Doug McMaster of Brighton’s pioneering zero-waste restaurant Silo.

Set in a light, bright space above Hoxton’s Super Lyan (and also aiming for a zero-waste philosophy) here’s what they’re doing there… THE CONCEPT The idea is to “blur the boundaries between food and drink”.

Behind it, chefs, bartenders, and indeed “chef-bartenders” all work in unison to create the menus, whose courses will present food drink alongside each other, whilst other courses may just be a stand-alone dish or drink.

You can get them a là carte, or if you spring for the tasting menu (it’s £45, so not insanely expensive), you’ll get nine courses of either food or drink.

Cub | 153-155 Hoxton Street, N1 6PJ Like being in the loop about London’s newest bar and restaurant openings?

Cub, London N1: Restaurant Review - olive magazine

From the brains of drinks maestro Ryan Chetiyawardana (his bar, Dandelyan, was named the World’s Best Cocktail Bar at the 2017 Spirited Awards in New Orleans earlier this year, and number 2 in the world at 50 Best Bar Awards 2017), and zero-waste chef and restaurateur Doug McMaster (of Brighton’s Silo), the “drinks-led dining experience” opened in Hoxton this autumn.

Nearest tube: Hoxton overground station Taking over the upstairs of Ryan’s former (revolutionary) White Lyan bar – which was famed for its no-waste, no-ice policy – Cub is made up of cosy mustard booths (be prepared to share), tables made of recycled yogurt pots, and paper mulch and cork pendant lights.

The old bar is now shared with the kitchen team from which a bargain £45 set menu of five food courses and five drink courses are made.

The bar at Cub is very much part of the restaurant, with a narrow marble counter overlooking the prep area where Ryan and his team mix cocktails, pour drinks and assemble intricate dishes.

As mentioned above, it’s best to enjoy the whole food and drink experience at Cub as Ryan and his team have expertly tailored the menu to take care of every last dining detail.

New Openings: Cub

Star bartender Mr Lyan and "zero waste" chef Doug McMaster team up at Cub in Hoxton What’s new?

Bar and restaurant elide at Cub, "a modern interpretation of a restaurant" on the old White Lyan site on Hoxton Street.

Behind the scenes: The leftfield alliance of visionary bartender Ryan Chetiyawardana (aka Mr Lyan) and chef and champion composter Doug McMaster of the UK’s first zero waste restaurant Silo in Brighton.

Flavour scientist Dr Arielle Johnson, formerly of Noma, now at the MIT Media Lab, is Cub’s go-to boffin.

Scratch the surface and you’ll discover a many-layered restaurant project into which you can go as deep as you dare.

We Review Cub, Mr Lyan's New Restaurant

Cub is the highly anticipated restaurant from Ryan Chetiyawardana (aka Mr Lyan), his team and Doug McMaster of Brighton’s pioneering zero-waste restaurant Silo.

Taking over the space which use to belong to White Lyan (Mr Lyan’s first London bar and also the first bar ever to not use perishables), you’ll find Cub sitting above his basement bar, Super Lyan on Hoxton Street: 153 Hoxton Street, London, N1 6PJ, www.lyancub.com On the Menu: The team have had input from Dr. Arielle Johnson, former resident scientist at Noma and current flavour scientist and Director’s Fellow at the MIT Media Lab, because at the heart of the Cub menu will be experimentation.

As our waitress said a lot of restaurants use many ingredients in one dish, but Cub prefer to use one ingredient many ways.

What We Drank: From the drinks that were served, there were two that really grabbed our attention, the first a little coupette of Krug Champagne with water jelly and spiked herbs and a bright pink glass of Mr Lyan Scotch with banana, fermented carrot and sumac.

Final Word: People might be drawn to Cub because of Mr Lyan and whilst they might want the food, drink and ethos of the place to be the selling point, if his name gets people through the door and learning about sustainability then that’s a good thing.

Cub | Restaurants in Hoxton, London

Mr Lyan’s new baby.

The team have got real skills, too: chef and co-founder Doug McMaster launched Silo in Brighton (the UK’s first zero-waste restaurant) and there’s even been input from Dr Arielle Johnson, previously resident scientist at Copenhagen super-restaurant Noma.

Other highlights, like the deconstructed tomato salad, are vegan.

You get around five or six, including a dinky glass of Krug (yup, sustainable) with a herb-infused cube of water jelly at its base; a cocktail of plum, gin and carrots (they ripen the carrots with bananas – of course they do); and a grand finale of peach, coffee and cognac, stirred with a mint-chocolate matchstick.

All, of course, designed by one of the team (who was that night working downstairs).