Ryan Chetiyawardana – The cocktail pioneer devises an elaborate pairing menu, explains the deceptively simple idea behind his bars, confesses a major food aversion and recalls his favourite ever meal
Ryan Chetiyawardana’s London Address Book – The bar owner on a classic restaurant and its various offshoots, a kebab joint that plays heavy metal and (probably) his favourite food shop in London
Inside Ryan Chetiyawardana’s Kitchen – The pioneering bar owner on an amazing green tea with toasted rice, some crazy-looking champagne glasses and two cocktail books that inspire him
Fruit & Flowers – “This dessert is inspired by old-style Laphroaig whiskey. Particularly in the 60s, it was identified by this massive tropical fruit note, with florals and a bit of a honey texture.
Pig Cheeks, Fennel & Broad Beans With A Sherry Cocktail – “Pig cheeks, some braised fennel, broad beans, kefir with the garden herbs. The fermentation stuff is something we had quite a lot of fun playing around with – it’s quite
Cheese & Tomato With Bubbles – “The blanc de blanc has enough acidity to match with the tomatoes, and it cuts through the fattiness of the pancetta and the cheese. But it’s also got enough sweetness