Cub shook up the restaurant scene when it launched in Hoxton last autumn – it proved that good food and drink could be luxurious, exciting and sustainable. Now the trailblazing duo behind the venue – multi-award-winning bartender Ryan Chetiyawardana (Dandelyan/White Lyan) and chef Douglas McMaster (Silo, Brighton) – are taking their concept on the road with two special summer supper-club events.
The alfresco feasts will take place over the next four weeks – on July 30 and August 27 – each one at a secret location in London. Both dinners will take place in a neighbourhood or community garden with a strong ethos of giving back to the community, and use “hyperlocal” produce to make each menu unique.
Guests will be given the postcode for the event upon booking – but the exact location will only be revealed the day before. The menu, too, will remain a secret up until the last minute, although guests can expect Cub’s signature “drinks-led dining experience”, where a succession of different cocktails – both alcoholic and non – interweave with each course.
Courses from past Cub menus have included matches such as peat-smoked vodka and rhubarb and a salad of white tomatoes and alexanders flowers; sea-buckthorn granita with chilled plum, almond flowers and tea; and delicate herbal jellies served with a glass of Krug. The duo’s style is clean, pure and thoughtful – one capable of recognising flavour and colour in ingredients that often get discarded by more traditional fine dining restaurants – and tickets are priced £60 per person for all food and drink.
“That long-held belief that luxury is wasteful has to change,” says Ryan Chetiyawardana, whose project, Dandelyan at the Mondrian, won World’s Best Cocktail Menu only last weekend. “With Cub we want to create something that’s exciting and delicious. But we also want to reinvigorate people’s sense of value in food.” Cub recently walked away with Best New London Restaurant in the Condé Nast Traveller Hot List 2018 – and if the good weather holds, this will be a rare chance to see these two stars of the food and drink scene in their element.