The duo’s new restaurant, Cub, will offer sustainable high-end dining when it opens in the former White Lyan site in Hoxton in September.
It has the support of Dr Arielle Johnson, former resident scientist at Noma in Copenhagen, and will see experimental ingredients grown on-site to research the effects of environment on food growth and flavour.
Though the menu is still in development, the restaurant will reportedly ‘blur the boundaries of food and drink’.
It is the first foray in to dining for Mr Lyan – real name Ryan Chetiyawardana – whose Dandelyan bar at the Mondrian hotel was ranked third in the World’s 50 Best Bars list 2016.
“We want to keep pushing boundaries (and keep things weird!), but in a way that feels accessible and honest as well as exciting and modern,” says Chetiyawardana.
McMaster will continue to head up the kitchen at Silo while developing Cub’s food offering.
The project is the second collaboration between the chef and Chetiyawardana, who are launching a cocktail bar at Silo this month.
“There’s always been a synergy between our businesses, and this allows us to explore how that can develop,” says McMaster.