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Ryan Chetiyawardana (aka Mr. Lyan) is not only an award-winning bartender, but his newest concept, Seed Library was just named the 66th Best Bar in North America by @50bestbars! Mr. Lyan definitely knows where to find the very best food and cocktails in NYC, we hope you go explore some of his very thoughtful choices.

In his latest Broadsheet London column, Ryan Chetiyawardana shares how we can give our oft-neglected herb stems a second lease of life in a sprightly fizz cocktail that pairs excellently with the warmer weather — perfect timing for this bank holiday weekend.

Read more at the link in bio. And for more drinks columns, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 @amyheycockphoto

In his latest Broadsheet London column, Ryan Chetiyawardana shares how we can give our oft-neglected herb stems a second lease of life in a sprightly fizz cocktail that pairs excellently with the warmer weather — perfect timing for this bank holiday weekend.

Read more at the link in bio. And for more drinks columns, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 @amyheycockphoto

Got a batch of hot cross buns going stale? In the latest instalment of his Broadsheet London column, Ryan Chetiyawardana shares how to turn them into a milk-based cocktail that’s surprisingly refreshing and aromatic with spices and bourbon.

Read more at the link in bio. And for more drinks columns, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 @amyheycockphoto

Got a batch of hot cross buns going stale? In the latest instalment of his Broadsheet London column, Ryan Chetiyawardana shares how to turn them into a milk-based cocktail that’s surprisingly refreshing and aromatic with spices and bourbon.

Read more at the link in bio. And for more drinks columns, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 @amyheycockphoto

Studio Lates: Salt & Vinegar – The Flavour Powerhouses 🧂

Join us on Tuesday 21st April for a panel discussion celebrating two often overlooked kitchen staples: salt and vinegar.

Hosted by @mrlyan , the evening brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.

The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients.

Expect plenty of inspiration to level up your bar and kitchen game, don’t miss this one!

Tickets out now- link in bio! 🎟️

Studio Lates: Salt & Vinegar – The Flavour Powerhouses 🧂

Join us on Tuesday 21st April for a panel discussion celebrating two often overlooked kitchen staples: salt and vinegar.

Hosted by @mrlyan , the evening brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.

The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients.

Expect plenty of inspiration to level up your bar and kitchen game, don’t miss this one!

Tickets out now- link in bio! 🎟️

Studio Lates: Salt & Vinegar – The Flavour Powerhouses 🧂

Join us on Tuesday 21st April for a panel discussion celebrating two often overlooked kitchen staples: salt and vinegar.

Hosted by @mrlyan , the evening brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.

The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients.

Expect plenty of inspiration to level up your bar and kitchen game, don’t miss this one!

Tickets out now- link in bio! 🎟️

Studio Lates: Salt & Vinegar – The Flavour Powerhouses 🧂

Join us on Tuesday 21st April for a panel discussion celebrating two often overlooked kitchen staples: salt and vinegar.

Hosted by @mrlyan , the evening brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.

The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients.

Expect plenty of inspiration to level up your bar and kitchen game, don’t miss this one!

Tickets out now- link in bio! 🎟️

Studio Lates: Salt & Vinegar – The Flavour Powerhouses 🧂

Join us on Tuesday 21st April for a panel discussion celebrating two often overlooked kitchen staples: salt and vinegar.

Hosted by @mrlyan , the evening brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.

The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients.

Expect plenty of inspiration to level up your bar and kitchen game, don’t miss this one!

Tickets out now- link in bio! 🎟️

Studio Lates: Salt & Vinegar – The Flavour Powerhouses 🧂

Join us on Tuesday 21st April for a panel discussion celebrating two often overlooked kitchen staples: salt and vinegar.

Hosted by @mrlyan , the evening brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.

The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients.

Expect plenty of inspiration to level up your bar and kitchen game, don’t miss this one!

Tickets out now- link in bio! 🎟️

Introducing your 2026 World Class GB Finals Judge - Ryan “Mr Lyan” Chetiyawardana

When it comes to rewriting the rules of modern bartending, few have done it quite like Ryan.

From White Lyan to Dandelyan (once crowned World’s Best Bar), to Lyaness and beyond, Ryan has built venues that don’t just serve drinks - they shift the culture. His approach to flavour, sustainability and creativity has consistently challenged what a cocktail bar can be, influencing a generation of bartenders around the world.

Author, creative director, global operator and one of the most recognisable names in the industry, Ryan continues to push hospitality forward - blending drinks, design, storytelling and travel into a truly modern bar movement.

We’re proud to have him joining the World Class GB Finals judging panel, bringing his bold perspective and boundary-breaking mindset to this year’s competition.

Do not share with anyone under legal purchase age. Please drink responsibly.
#WorldClassGB #WorldClass2026 #MakeItWorldClass

Introducing your 2026 World Class GB Finals Judge - Ryan “Mr Lyan” Chetiyawardana

When it comes to rewriting the rules of modern bartending, few have done it quite like Ryan.

From White Lyan to Dandelyan (once crowned World’s Best Bar), to Lyaness and beyond, Ryan has built venues that don’t just serve drinks - they shift the culture. His approach to flavour, sustainability and creativity has consistently challenged what a cocktail bar can be, influencing a generation of bartenders around the world.

Author, creative director, global operator and one of the most recognisable names in the industry, Ryan continues to push hospitality forward - blending drinks, design, storytelling and travel into a truly modern bar movement.

We’re proud to have him joining the World Class GB Finals judging panel, bringing his bold perspective and boundary-breaking mindset to this year’s competition.

Do not share with anyone under legal purchase age. Please drink responsibly.
#WorldClassGB #WorldClass2026 #MakeItWorldClass

Introducing your 2026 World Class GB Finals Judge - Ryan “Mr Lyan” Chetiyawardana

When it comes to rewriting the rules of modern bartending, few have done it quite like Ryan.

From White Lyan to Dandelyan (once crowned World’s Best Bar), to Lyaness and beyond, Ryan has built venues that don’t just serve drinks - they shift the culture. His approach to flavour, sustainability and creativity has consistently challenged what a cocktail bar can be, influencing a generation of bartenders around the world.

Author, creative director, global operator and one of the most recognisable names in the industry, Ryan continues to push hospitality forward - blending drinks, design, storytelling and travel into a truly modern bar movement.

We’re proud to have him joining the World Class GB Finals judging panel, bringing his bold perspective and boundary-breaking mindset to this year’s competition.

Do not share with anyone under legal purchase age. Please drink responsibly.
#WorldClassGB #WorldClass2026 #MakeItWorldClass

Introducing your 2026 World Class GB Finals Judge - Ryan “Mr Lyan” Chetiyawardana

When it comes to rewriting the rules of modern bartending, few have done it quite like Ryan.

From White Lyan to Dandelyan (once crowned World’s Best Bar), to Lyaness and beyond, Ryan has built venues that don’t just serve drinks - they shift the culture. His approach to flavour, sustainability and creativity has consistently challenged what a cocktail bar can be, influencing a generation of bartenders around the world.

Author, creative director, global operator and one of the most recognisable names in the industry, Ryan continues to push hospitality forward - blending drinks, design, storytelling and travel into a truly modern bar movement.

We’re proud to have him joining the World Class GB Finals judging panel, bringing his bold perspective and boundary-breaking mindset to this year’s competition.

Do not share with anyone under legal purchase age. Please drink responsibly.
#WorldClassGB #WorldClass2026 #MakeItWorldClass

The Pantry is the new monthly column by Ryan Chetiyawardana – aka Mr Lyan – in which the award-winning bartender and owner of London bars Lyaness and Seed Library will show how to use unexpected ingredients in easy at-home cocktails. Think: that sad bottle of booze lingering in the back of your bar cart with no obvious use, seasonal ingredients that are nearing their use-by date and even hot cross buns.

For his first column, Chetiyawardana is turning pea shells into a bright and spring-friendly highball.

Read more at the link in bio. And to keep up to date with future columns, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 @amyheycockphoto

The Pantry is the new monthly column by Ryan Chetiyawardana – aka Mr Lyan – in which the award-winning bartender and owner of London bars Lyaness and Seed Library will show how to use unexpected ingredients in easy at-home cocktails. Think: that sad bottle of booze lingering in the back of your bar cart with no obvious use, seasonal ingredients that are nearing their use-by date and even hot cross buns.

For his first column, Chetiyawardana is turning pea shells into a bright and spring-friendly highball.

Read more at the link in bio. And to keep up to date with future columns, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 @amyheycockphoto

The Pantry is the new monthly column by Ryan Chetiyawardana – aka Mr Lyan – in which the award-winning bartender and owner of London bars Lyaness and Seed Library will show how to use unexpected ingredients in easy at-home cocktails. Think: that sad bottle of booze lingering in the back of your bar cart with no obvious use, seasonal ingredients that are nearing their use-by date and even hot cross buns.

For his first column, Chetiyawardana is turning pea shells into a bright and spring-friendly highball.

Read more at the link in bio. And to keep up to date with future columns, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 @amyheycockphoto

BiBi x Lyaness!

It’s no secret that BiBi is one of our favourite restaurants in London (and actually, the world), and we’re so stoked to be collaborating with them on a very special menu, available March 9th - 13th.

Chef Patron Chet Sharma and his wonderful team have created a selection of three snacks, served alongside three drinks crafted by our team using BiBi ingredients - think fermented green peppercorns, lakadong tumeric, cassia leaf, and more.

There are just 50 tickets each night, available from 5pm onwards, and while we’ll be spilling food and cocktail info soon, we’d recommend booking while there’s still space - link in bio for reservations!

BiBi x Lyaness!

It’s no secret that BiBi is one of our favourite restaurants in London (and actually, the world), and we’re so stoked to be collaborating with them on a very special menu, available March 9th - 13th.

Chef Patron Chet Sharma and his wonderful team have created a selection of three snacks, served alongside three drinks crafted by our team using BiBi ingredients - think fermented green peppercorns, lakadong tumeric, cassia leaf, and more.

There are just 50 tickets each night, available from 5pm onwards, and while we’ll be spilling food and cocktail info soon, we’d recommend booking while there’s still space - link in bio for reservations!

BiBi x Lyaness!

It’s no secret that BiBi is one of our favourite restaurants in London (and actually, the world), and we’re so stoked to be collaborating with them on a very special menu, available March 9th - 13th.

Chef Patron Chet Sharma and his wonderful team have created a selection of three snacks, served alongside three drinks crafted by our team using BiBi ingredients - think fermented green peppercorns, lakadong tumeric, cassia leaf, and more.

There are just 50 tickets each night, available from 5pm onwards, and while we’ll be spilling food and cocktail info soon, we’d recommend booking while there’s still space - link in bio for reservations!

MAKE ORWELL FICTION AGAIN — charity tasting with the brilliant Dave Broom. Please buy a ticket to our raffle to secure one of the few spaces available where we’ll be tasting 14 rare liquids from ghost distilleries, Cognac paradis, and more — all distilled or bottled in 1984, alongside a fine wine reception.

1984 was a mad year for the world of spirits/flavour, and so many of those weird circumstances feel echoed today (the poignance of the date aside) so Dave and I will be chatting fun and nonsense, and tasting through some killer bottles, and ALL proceeds will be going to CALM in memory of our dear friend Bari.

We’ve done a few of these charity projects where we can, and I can promise this will be a very fun evening tasting some remarkably rare products worth thousands, and being able to do some good.

Each £30 ticket enters you in to win one of the final 8 remaining places, but there’s a “buy it now” option in the link too. Please help us support an amazing cause. More details in the eventbrite page.

The event will be at Mr Lyan Studio in Hoxton on 30th January, starting at 6.30pm — please click the link in my stories to enter! 21s only, and this is event is only available on this date!

@mrlyanstudio @davewasabi @calmzone

MAKE ORWELL FICTION AGAIN — charity tasting with the brilliant Dave Broom. Please buy a ticket to our raffle to secure one of the few spaces available where we’ll be tasting 14 rare liquids from ghost distilleries, Cognac paradis, and more — all distilled or bottled in 1984, alongside a fine wine reception.

1984 was a mad year for the world of spirits/flavour, and so many of those weird circumstances feel echoed today (the poignance of the date aside) so Dave and I will be chatting fun and nonsense, and tasting through some killer bottles, and ALL proceeds will be going to CALM in memory of our dear friend Bari.

We’ve done a few of these charity projects where we can, and I can promise this will be a very fun evening tasting some remarkably rare products worth thousands, and being able to do some good.

Each £30 ticket enters you in to win one of the final 8 remaining places, but there’s a “buy it now” option in the link too. Please help us support an amazing cause. More details in the eventbrite page.

The event will be at Mr Lyan Studio in Hoxton on 30th January, starting at 6.30pm — please click the link in my stories to enter! 21s only, and this is event is only available on this date!

@mrlyanstudio @davewasabi @calmzone

MAKE ORWELL FICTION AGAIN — charity tasting with the brilliant Dave Broom. Please buy a ticket to our raffle to secure one of the few spaces available where we’ll be tasting 14 rare liquids from ghost distilleries, Cognac paradis, and more — all distilled or bottled in 1984, alongside a fine wine reception.

1984 was a mad year for the world of spirits/flavour, and so many of those weird circumstances feel echoed today (the poignance of the date aside) so Dave and I will be chatting fun and nonsense, and tasting through some killer bottles, and ALL proceeds will be going to CALM in memory of our dear friend Bari.

We’ve done a few of these charity projects where we can, and I can promise this will be a very fun evening tasting some remarkably rare products worth thousands, and being able to do some good.

Each £30 ticket enters you in to win one of the final 8 remaining places, but there’s a “buy it now” option in the link too. Please help us support an amazing cause. More details in the eventbrite page.

The event will be at Mr Lyan Studio in Hoxton on 30th January, starting at 6.30pm — please click the link in my stories to enter! 21s only, and this is event is only available on this date!

@mrlyanstudio @davewasabi @calmzone

MAKE ORWELL FICTION AGAIN — charity tasting with the brilliant Dave Broom. Please buy a ticket to our raffle to secure one of the few spaces available where we’ll be tasting 14 rare liquids from ghost distilleries, Cognac paradis, and more — all distilled or bottled in 1984, alongside a fine wine reception.

1984 was a mad year for the world of spirits/flavour, and so many of those weird circumstances feel echoed today (the poignance of the date aside) so Dave and I will be chatting fun and nonsense, and tasting through some killer bottles, and ALL proceeds will be going to CALM in memory of our dear friend Bari.

We’ve done a few of these charity projects where we can, and I can promise this will be a very fun evening tasting some remarkably rare products worth thousands, and being able to do some good.

Each £30 ticket enters you in to win one of the final 8 remaining places, but there’s a “buy it now” option in the link too. Please help us support an amazing cause. More details in the eventbrite page.

The event will be at Mr Lyan Studio in Hoxton on 30th January, starting at 6.30pm — please click the link in my stories to enter! 21s only, and this is event is only available on this date!

@mrlyanstudio @davewasabi @calmzone

MAKE ORWELL FICTION AGAIN — charity tasting with the brilliant Dave Broom. Please buy a ticket to our raffle to secure one of the few spaces available where we’ll be tasting 14 rare liquids from ghost distilleries, Cognac paradis, and more — all distilled or bottled in 1984, alongside a fine wine reception.

1984 was a mad year for the world of spirits/flavour, and so many of those weird circumstances feel echoed today (the poignance of the date aside) so Dave and I will be chatting fun and nonsense, and tasting through some killer bottles, and ALL proceeds will be going to CALM in memory of our dear friend Bari.

We’ve done a few of these charity projects where we can, and I can promise this will be a very fun evening tasting some remarkably rare products worth thousands, and being able to do some good.

Each £30 ticket enters you in to win one of the final 8 remaining places, but there’s a “buy it now” option in the link too. Please help us support an amazing cause. More details in the eventbrite page.

The event will be at Mr Lyan Studio in Hoxton on 30th January, starting at 6.30pm — please click the link in my stories to enter! 21s only, and this is event is only available on this date!

@mrlyanstudio @davewasabi @calmzone

🎄🍹Festive Bloody Mary, anyone?

Cocktail master Mr Lyan shows us how to make the classic drink with a twist

✍️Recipes by Ryan Chetiyawardana aka @mrlyan
📸Photography by @sunleestudio
🍹Drink styling by @marklowbar
🎄Prop styling by @alexanderbreeze

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

A strangely joyous yet bittersweet day celebrating some of my dearest, with some of my faves. Silo and Black Axe Mangal closing on the same day was a double whammy of sadness, but also a wonderful opportunity to toast, hug and celebrate all the magic and all the people these brilliant spaces touch. Both have been central to Lyan (and each hosted more than one staff party) — BAM was our first real restaurant collab, and really showcased our opinion that food and drink are the same and it should just be about working with brilliant people, and Lee & Kate (and fam, and team!) are that in spades. And Le Doug! Not only is he a best friend, a collaborator, business partner (🫶 Cub 🦁❤️, always), roommate and whisky buddy, he’s been a massive inspiration for us, and so many others. I always said Silo was the most important (and delicious!) restaurant in the world and that will still live on. So glad Alex and I got to send off both the Brighton and London iterations. For both, huge love to the magic of your spaces and all who sailed in ye. Can’t wait for the amazing things these brilliant people do next 🤘

🍸James Bond, but make it Christmas

Cocktail master Mr Lyan shows us how to make the perfect Rudolph Martini

✍️Recipes by Ryan Chetiyawardana aka Mr Lyan
📸Photography by @sunleestudio
🍹Drink styling by @marklowbar
🎄Prop styling by @alexanderbreeze

🍸 'December provides so many opportunities to bring friends and family together, and in my house that means cocktail time. ⁠
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‘Pine is a scent that I strongly associate with Christmas. What’s great about having a real Christmas tree is that it can play a part in your cocktails, too.’⁠
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@mrlyan⁠ @lyanessbar⁠ @seedlibraryshoreditch
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You can find the 12 Cocktails of Christmas recipes in our Christmas Food insert - exclusively in today's paper 📰⁠
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🔗 Click the link in our bio to see other Christmas recipes