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Cub is a restaurant from cocktail bartender Ryan Chetiyawardana (Mr Lyan) and restauranteur Doug McMaster. It uses sustainably-sourced ingredients in its ten-course taster menu and recycled materials in its decor – table tops are made from recycled yoghurt pots and walls from breathable clay, that filters the air.

What we love

The brainchild of two food sustainability experts – Mr Lyan opened the first cocktail bar in the world to use no perishables, fruit or ice; whilst McMaster's other ventures project menus on to the walls as opposed to printing them on paper.

How Cub contributes to the circular economy...


Cub makes it easy to rethink by providing new opportunities to change how you consume.

Find out more about the 5Rs.

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