Happy Hour: Ryan Chetiyawardana and Douglas McMaster

Two men cutout into a gold circle on a pink background.

Ryan Chetiyawardana, the owner of Cub, Lyaness, Super Lyan and Silver Lyan chats with Douglas McMaster, the owner of Silo London, about their business models and their dedication to sustainability. Silo in Brighton was the world’s first zero-waste restaurant, while Chetiyawardana’s first bar, White Lyan, brought the topic of sustainable practice to the bar community. Learn easy ways to reduce waste inside your home, and explore different ingredients and flavours through the lens of sustainability.

Sunshine Collins
35ml Bombay Sapphire
15ml white tea-infused fino sherry*
5ml raw honey**
2 dashes cider vinegar
Chilled soda
Fresh mint/ garden herbs

1. Add two teaspoons of third-infusion white tea leaves to 300ml of fino sherry and infuse in the fridge overnight. Strain and keep refrigerated.*
2. Dissolve two parts honey with one part warm water.**
3. Add gin, fino, honey and cider vinegar to a small highball and stir. Add ice, stir again, then top with chilled soda. Garnish with garden herbs.

Pirate Margarita
40ml Patrón Reposado
15ml St-Germain
1/2 an apple
6 toasted coriander seeds

Add all the ingredients to a blender with two cubes of ice, then blend until all the ice has dissolved. Double-strain over cubed ice in a rocks glass, and serve with pirate chocolate cookies.

@mrlyan; @mcmasterchef; @silolondon