Cub closes its doors permanently

Occupying the former White Lyan site in London's Hoxton, Cub launched back in September 2017.

The concept sought to 'blur the boundaries between food and drink', providing guests with a drinks-led dining experience the featured sustainable, high-end dining.

Its focus on sustainability looked at minimising waste, as well as challenging larger food systems and supply chains.

The venue also worked closely with a number of leading experts within the food and hospitality world, including Dr Arielle Johnson, a former flavour scientist at Noma; and fermentation expert Dr Johnny Drain, who set up a lab and ran masterclasses in the space downstairs.

"Cub was named as the baby of the group – it was precious and important – and it is incredibly sad to see it go," says Chetiyawardana.

"What the team created was something we were truly in awe of – something that reflected our desire to provide a super fun space for our guests, that also showed that our generation could have a positive impact on the world through food and drink.

"Although it won't reopen as a permanent space, we certainly will continue its legacy as that still stands strong, and something we hope to bring back in the future.”

The Lyan team plan to continue the Cub brand, with the possibility of pop-ups and events in the future. Lyan Studio, the Mr Lyan creative agency, will continue to be based there.