Published on Metro.co.uk on 12th January 2018
About two drinks into a meal that’s looking more boozy than your average dinner, my friend turned to me and asked whether restaurants sometimes served too much alcohol.
It was a couple of months ago and the meal we were sitting down to involved several courses with alcoholic interludes.
This wasn’t all that unusual in the restaurant world.
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Published on Metro.co.uk on 2nd November 2017
If you’ve been keenly following the London bar scene, or indeed, the bar scene anywhere in the world, the chances are, you’ll have heard of Ryan Chetiyawardana.
Known as Mr Lyan, Chetiyawardana burst onto the scene in 2013 with his first bar, the super sustainable White Lyan.
The concept meant there were no perishables under his roof – no fruit, and crucially, no ice. Branded spirits were also off the menu and replaced with tinctures and liqueurs made in-house.
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