Podcasts about lyan

In this episode, I chat to Mr Lyan himself, Ryan Chetiyawardana about expansion, pushing the boundaries and his love for travel with his new show Taste TripsFOLLOW US ON INSTAGRAM – Shawn Soolehttps://www.instagram.com/shawnsoole/Soole Hospitality Conceptshttps://www.instagram.com/soolehospitalityconcepts/FOLLOW US ON YOUTUBE - ⁠⁠https://www.youtube.com/@PostShiftPodcast

Los hechos que son noticia en Colombia y el mundo en El Radar del 24 de mayo de 2025.See omnystudio.com/listener for privacy information.

El personero compartió su experiencia tras la liberación del niño Lyan José Hortúa. Además, condenó el homicidio que ocurrió tras la alegría de la liberación, señalando la gravedad de la situación en Cali. See omnystudio.com/listener for privacy information.

Gerardo Mendoza, personero de Cali explicó en 6AM cómo se dio el crimen de Antonio Cuadros.

Ahora las autoridades de Cali están investigando posibles conexiones entre su secuestro y un reciente asesinato, lo que sugiere un ajuste de cuentas entre bandas narcotraficantes. See omnystudio.com/listener for privacy information.

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¡Ahora la radio no solo se escucha, también se ve! Reviva el programa completo del 23 de mayo de 2025 en Mañanas Blu con Néstor Morales.See omnystudio.com/listener for privacy information.

Iris Marín, defensora del Pueblo, estuvo en 6AM para hablar de la liberación de Lyan Hortúa.

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¡Ahora la radio no solo se escucha, también se ve! Reviva el programa completo del 22 de mayo de 2025 en Mañanas Blu con Néstor Morales.See omnystudio.com/listener for privacy information.

In deze aflevering van Smaakmakers praten Susan Aretz en Zegert van der Linde met foodfotograaf Lyan van Furth. Hij fotografeert bij sterrenrestaurants als Parkheuvel, de Treeswijkhoeve en Daalder, maar ook bij bistro's en lunchrooms door het hele land. Zijn doel: het verhaal van de chef vertellen met zijn foto's. In deze podcast vertelt hij hoe hij de mooiste foodfoto's maakt, over de samenwerking tussen chef en fotograaf en geeft hij tips aan aspirant foodfotografen.Volg Lyan, Zegert en SusanWebsite Lyan: https://lvffood.com/ Instagram Lyan: https://www.instagram.com/lvffood/Instagram Zegert: https://www.instagram.com/zegertvdlinde/ Instagram Susan: https://www.instagram.com/susanaretz/ Website Susan: https://www.susanaretz.nl/ Over SmaakmakersIn de podcast Smaakmakers praten podcastmaker Zegert van der Linde en kookboekenschrijfster Susan Aretz over eten, drinken en andere zaken die het leven leuk en lekker maken. Heb je vragen over de podcast, opmerkingen over een aflevering of interesse in een samenwerking? Stuur dan een mail naar smaakmakerspodcast@gmail.com.

El general Carlos Oviedo, comandante de la Policía de Cali, se pronunció en La W sobre el secuestro del niño Lyan Hortúa, de 11 años, en zona rural de Jamundí.

El Padre Diego Fernando Guzmán, director de Pastoral Social en la Arquidiócesis de Cali, habló sobre el caso del niño Lyan José, de 11 años, quien fue secuestrado en Jamundí.See omnystudio.com/listener for privacy information.

In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks. Ryan Chetiyawardana, whose goes by the moniker Mr Lyan, has bars that have reshaped cocktail culture in the UK and around the world, shares how his approach to bartending and recipe development within drinks makes space for savoury and umami flavours. And Cyan Wong, bartender and Schweppes brand ambassador, mixes a unique savoury cocktail for Anna and Lucy. Watch Ryan's new TV show, Mr Lyan's Taste Trips, where he travels the world exploring flavour through drinks on YouTube https://youtube.com/@mrlyanstastetrips?si=fyLXUMDnv8H2_8eS In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

This week, Damian sits down with one of the most innovative minds in the cocktail industry, Ryan Chetiyawardana (aka Mr. Lyan). Renowned for challenging conventions and pioneering some of the world's most groundbreaking cocktail bars, Ryan takes us on a deep dive into his journey from chef to bartender, the philosophy behind his award-winning bars, and his approach to sustainability, flavor, and creativity.From ripping up the rulebook with White Lyan (the first cocktail bar to remove ice, citrus, and perishables) to his new Irish whiskey project, Fierfield, Ryan shares his insights on how bartenders can break boundaries and make drinks that truly connect with people.What We Cover in This Episode

Vocational skills are vitally important but often neglected in favour of other career options. The WorldSkills Competition was created to break down the negative sentiment towards those who choose a career in the trades, and the most recent competition was held in Lyan, France, where 1400 competitors tested their skills against counterparts from across the globe. Philip Saayman represented South Africa in the Refrigeration and Air Conditioning category, and was awarded the medal for “Best in Nation”. He spoke to Lester Kiewit about the experience. See omnystudio.com/listener for privacy information.

Korruption spielte in Vergangenheit eine große Rolle in der Politik Deutschlands. In der Corona-Pandemie wurden hitzige Debatten über Maskendeals geführt. Lyan wagt einen Blick in die Skandale und fragt sich, wie das verlorene Vertrauen in die Politiker*innen zurückgewonnen werden kann.

This week, Stub reviews new music by Kate Hudson, New Kids On The Block, Slash, Billie Eilish, and Cage The Elephant. He also shares his thoughts on the Apple TV show "Sugar" starring Colin Farrell and chats a bit about the Hey Palu bar takeover of Lyan-ess on Sunday evening. If you find yourself liking, singing along to, or playing along with One Bourbon, One Chard, or One Beer, please Please PLEASE rate and review us on iTunes, Spotify, Stitcher, Soundcloud, or wherever you found our podcast. It helps other lushes like you find our podcast and to build our community. If you rate and review us and we ever meet you, we'll buy you one bourbon, one chard, or one beer (our choice). Cheers, mates!

#58. Dive into an exhilarating episode of The meez Podcast recorded live at The Chef Conference in Philadelphia. This special installment features a dynamic panel discussion hosted by our founder and CEO, Josh Sharkey, with four culinary luminaries, each bringing a unique blend of creativity, science, and innovation to the table.Join us as we engage with Rosio Sanchez, the esteemed former pastry chef at Noma and now thriving as the chef and founder of Sanchez and Hija de Sanchez in Copenhagen. Alongside her, experience the insightful musings of Arielle Johnson, PhD, a flavor scientist and co-founder of the Fermentation Lab, who has advised some of the world's top chefs and authored the book "Flavorama."The conversation also includes Ryan Chetiyawardana, aka Mr. Lyan, a cocktail virtuoso recognized globally for his award-winning bars and innovative drink creations. Completing the panel is Thomas Frebel, former head of R&D for Noma, who has continued to push culinary boundaries as the chef of the Michelin-starred Inua in Japan and now as the creative director at Noma.This episode delves deep into the intricacies of menu development, the blend of scientific and creative approaches in culinary arts, and the continuous pursuit of innovation. From discussing when a dish feels complete to exploring R&D processes and the essence of collaboration, this panel covers it all. Where to find Ryan Chetiyawardana:InstagramLinkedInTwitterWhere to find Rosio Sanchez: InstagramLinkedInTwitterWhere to find Arielle Johnson: InstagramLinkedInTwitterWhere to find Thomas Frebel:InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:27): Introductions(06:05): When do you know that a dish is done?(18:53): How do you combat analysis paralysis?(33:22): Arielle's book and why it's important to understand why. (42:41): How do you balance that absence of pragmatism when you're coming up with new ideas?(59:22): Q&A from the audience

#54. Welcome to this captivating episode of The meez Podcast, where we explore the heart of culinary innovation and education with our distinguished guest, Mike Traud,  founder of The Chef Conference (formerly known as the Philly Chef Conference) in the gastronomic hub of Philadelphia. With a legacy spanning over a decade and 10 groundbreaking conferences, Mike has significantly contributed to the culinary landscape through this annual event, which started during his tenure as the Director of Hospitality Management at Drexel University.In today's conversation, we uncover the essence of The Chef Conference, exploring its evolution, significance, and what makes it a beacon for culinary professionals worldwide. Mike, with his rich background in hospitality law, culinary arts, and education, and his notable stint with Marc Vetri, brings a wealth of knowledge and insight into creating an event that not only celebrates but also advances the culinary industry.Our dialogue extends into the meticulous planning and sheer effort required to bring such a conference to life, highlighting Mike's dedication and passion for fostering community and innovation among chefs and culinary enthusiasts alike. The Chef Conference has become a coveted gathering, attracting an impressive roster of culinary talents and thought leaders, indicative of its prestige and impact on the culinary world.Adding a personal touch to our discussion, our CEO and founder, Josh Sharkey, shares his excitement and anticipation for moderating a panel on menu development, featuring celebrated chefs Ariel Johnson, Mr. Lyan, Rosio Sanchez, and Thomas Frebel. This opportunity not only allows for an engaging exploration of culinary creativity but also marks Josh's inaugural experience in panel moderation—a journey inspired by the conference's ethos of organic, passionate participation from all involved.Moreover, we delve into the vital conversation about the intersection of education and industry, a theme close to Mike's heart, given his extensive background in academia. This discussion sheds light on the ongoing debate regarding the relevance of culinary education and how initiatives like The Chef Conference are pivotal in bridging the gap, ensuring a symbiotic relationship between learning and practical application.As we gear up for this year's Chef Conference, taking place from April 12-15, we invite you to immerse yourself in the plethora of panels and special events lined up. Where to find Mike Traud: InstagramThe Chef Conference InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:53) Mike's background in law and how he transitioned to food(11:50) Where to eat in Philly(14:21) How The Chef Conference was created(16:23) The gap between education and industry(19:49) Mike's goal for the conference(22:41) Menu Development 101 panel(24:09) How Mike chooses which panels to have during the conference(30:10) What Mike loves most about the conference(37:35) Biggest challenges faced every year(44:52) The benefits of an intimate conference(52:54) Goals for future conferences**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)

Hört ihr eigentlich gerne True crime? Unsere Frührauschreporterin Lyan ist seit den letzten Monaten ein großer Fan von True Crime podcasts geworden. Ein anderes Hobby von ihr ist kochen und wie ein ganz normaler Abend in ihrer Küche so aussieht, zeigt sie uns hier:

Wann wart ihr das letzte mal am Flughafen und wie habt ihr euch dabei gefühlt? Wahrscheinlich war es ziemlich laut, stickig und generell einfach stressig. Frührauschreporterin Lyan nimmt uns mit zu ihrem etwas anderen Security Check.

Cocktail bartender Ryan Chetiyawardana, a k a Mr Lyan, is the owner of the cocktail bars Super Lyan, Dandelyan, Cub, Lyaness, Silver Lyan and Seed Library. He grew up in a family where food and drink were the heart of the household. To develop his passion for food, he began his career training as a chef, but missed the personal interaction with customers. We will hear Ryan Chetiyarwardana tell about opening his first bar, White Lyan, in London in 2013 as the first cocktail bar in the world to use no perishables, like fruit and even no ice, and how this led him to the center stage of the cocktail world. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

We're taking a trip down memory lane in this episode, looking back at some of our favourite bottles and bars that we've been fortunate enough to experience in the past year.But first, we add two new products to our list: Belle De Brillet, a delicious pear and cognac liqueur and Stonewashed Cosmo, one of a limited-edition, ready-to-pour range from Mr Lyan x Whitebox cocktails.What we're tasting:Tayer Studios x Maya NjieAmber + Sandalwood(Tayer Aquavit, Ardbeg 10yo, Americano Cocchi, Muyu Vetiver Gris, Sandalwood, Perique Tobacco + Cedarwood)Available from tayer-elementary.comFor more from The Cocktail Lovers, visit thecocktaillovers.comProducts included in this episode:Ardray Blended Scotch WhiskyBotivoCapreolus DistilleryThe Lost Explorer MezcalThe London Vermouth CoPod Pea VodkaRenais Gin Savoia AmericanoSeventy One GinBars included in this episode:Barro NegroBoadasThe Cambridge Public HouseDouble Chicken PleaseFloreria Atlantico BarcelonaFocoHandshakeHimkokIgiea Terraza BarKwantSastreria MartinezViajante87What we're looking forward to:AjabuThe SchmucksSip & GuzzleTokyo ConfidentialTwice ShyPortobello Star Hosted on Acast. See acast.com/privacy for more information.

"The Beer Girl in Yangon" is a personal family tale, by Sein Lyan Tun, a kind of autobiography of his sister and himself. The film project has raised interest in many programs and landed at TFL Feature Lab 2023, to continue his journey. The post “The Beer Girl in Yangon”, interview with the director Sein Lyan Tun appeared first on Fred Film Radio.

"The Beer Girl in Yangon" is a personal family tale, by Sein Lyan Tun, a kind of autobiography of his sister and himself. The film project has raised interest in many programs and landed at TFL Feature Lab 2023, to continue his journey. The post “The Beer Girl in Yangon”, interview with the director Sein Lyan Tun appeared first on Fred Film Radio.

"The Beer Girl in Yangon" is a personal family tale, by Sein Lyan Tun, a kind of autobiography of his sister and himself. The film project has raised interest in many programs and landed at TFL Feature Lab 2023, to continue his journey. The post “The Beer Girl in Yangon”, interview with the director Sein Lyan Tun appeared first on Fred Film Radio.

"The Beer Girl in Yangon" is a personal family tale, by Sein Lyan Tun, a kind of autobiography of his sister and himself. The film project has raised interest in many programs and landed at TFL Feature Lab 2023, to continue his journey. The post “The Beer Girl in Yangon”, interview with the director Sein Lyan Tun appeared first on Fred Film Radio.

Ryan Chetiyawardana (Mr. Lyan) and his team are celebrating 10 years of bringing intrepid and bold bar concepts to the world. Starting with White Lyan, Ryan has redefined elements of hospitality and encourages patrons to think differently about flavors. What inspires him? What changes after a decade of creating? We chat below the Sea Containers hotel where the flagship Lyaness sits upstairs. Picasso, technology, and service just scrape the surface of this long-awaited (by me) chat.

You asked for it, and you got it - all of you kind people who filled out my survey asked for more interviews with more legends. Our guest is the world's most-awarded bartender & bar owner. If Mr Lyan isn't a legend, I don't know who is.If you call yourself a cocktail connoisseur, then you will have come upon the name Mr Lyan in your travels. Ryan Chetiyawardana, aka Mr Lyan opened White Lyan in London in 2013. It was a moment that will go down in cocktail history as the first cocktail bar in the world to use no perishables, no fruit, and even no ice, an innovative approach to sustainability, with much lower waste and a use of pre-made cocktails and never before seen ingredients. This focus on a ground-breaking approach remains in the evolution of White Lyan, Super Lyan, Dandelyan, Cub, Lyaness, Silver Lyan, and Seed Library.Ryan's with me to discuss his new book, Mr Lyan's Cocktails at Home: Good Things to Drink with Friends, but we go into so much more - How his relationship to flavor evolved, how his studying Fine Arts at Central Saint Martins as well as Biology at Edinburgh University spurred him on to get behind the bar, and why the need to write a book at all.You have no idea how excited I am to finally have Ryan on the show!Before we begin, you can always watch this episode on Youtube, plus all the other Lush Life episodes as well as a whole lot more; just head to youtube.com/@lushlifemanualThe cocktail of the week is Ryan's Barlay Champagne!INGREDIENTS 4 shots (100ml/4oz) water6 shots (150ml/6oz) lemon barley water cordial8 shots (200ml/8oz) fino sherry or dry vermouth12 shots (300ml/12oz) London dry gin10 dashes TabascoRosemary sprigs, to garnishMETHODAdd the water, cordial, sherry or vermouth, and gin to a jug, then add the Tabasco Stir and then decant into a clean wine bottle and chill wellTo serve, add a shot and a half (40ml/1.5oz) of the chilled mixture to a flute, then top with bubbles. Add a sprig of rosemary and serveThe Magic is that “you can make lemon barley cordial at home (it's a very old-fashioned British cordial of pearl barley and lemon), but this recipe works great with any store-bought cordial that brings sweetness and acidity. Elderflower, blackcurrant, or even more regional ones such as redcurrant or gooseberry also work-although there's a richness to the barley addition that works wonderfully. Tabasco adds a background heat, but try adding other accent spices such as gochujang or sriracha - just sieve it after mixing to remove any particulates, as they will interfere with the fizz. Plus, you just want a hint of fruity warmth. else you'll throw the balance of the drink.”You'll find this recipe, more Champagne cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you'll find some of the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/cocktails-at-home-with-ryan-chetiyawardana-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlifeLush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by

In partnership with Club Oenologique - the world through the lens of wine and spirits. This week, highlights of Series 11. Henry Jeffreys, Julia Harding MW, Ryan Chetiyawardana, aka Mr Lyan, Sandy Hyslop, Sarah Heller MW and Anne Bousquet and Labid Ameri of Domaine Bousquet are among David's highlights from the most recent series.   Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Club Oenologique - the world through the lens of wine and spirits. He opened his first bar, White Lyan in London's East End, just a decade ago, yet Ryan Chetiyawardana is now the world's most awarded bartender. To celebrate London Cocktail Week, his celebrated Lyan bars have been recreated together - and he also has a new cocktail book to inspire us to mix at home. Medal winners featured (all spirits, gold outstanding medal winners): Loch Lomond Whiskies 10 YO Single Malt Scotch Whisky Destilerias Arehucas 12 YO Selección Familiar Rum Avion Reposado Tequila from Pernod Ricard House of Tequila Aldi Haysmith's Rhubarb & Ginger Gin (also a trophy winner too!) Miguel Torres 20 Hors d'Age Brandy (also a trophy winner too!) Learn more about your ad choices. Visit megaphone.fm/adchoices

Nicky Lyan is a professional calisthenics athlete, judge and coach and champion. We talk about how he got his start after a broken ankle, how the sport may or may not have originated in American prisons after a federal law prohibited weights, how he approaches challenges and how he coaches others, and where he thinks the sport is going and how to find your place in the world. Oh and also how doing a muscle up is literally the coolest thing anyone can do. https://nickylyan.com/

Ryan Chetiyawardana, also known as Mr. Lyan, returns to the Bar Hacks podcast! Ten years ago, Ryan opened the first bar in what would become the Mr. Lyan empire, White Lyan. This innovative venue set the tone for Ryan and the team's approach to creating bars. On this episode of the Bar Hacks podcast, Ryan shares details of the ten-year celebrations; what it means to him to have reached the ten-year operator milestone; lessons learned over the course of more than ten years running bars; what people can expect from the re-release of his book Good Things to Drink with Mr Lyan and Friends, now with brand-new content and a new title, Mr Lyan's Cocktails at Home: Good Things to Drink with Friends; and more! Cheers! Be sure to visit the links below to keep up to date on the Mr. Lyan celebrations, pick up his new book, and connect with Bar Hacks and KRG Hospitality. Mr. Lyan website: https://mrlyan.com/ Mr. Lyan Instagram: https://instagram.com/mrlyan/ Seed Library website: https://www.seedlibraryshoreditch.com/ Silver Lyan website: http://silverlyan.com/ Super Lyan website: http://superlyan.com/ Lyaness website: http://lyaness.com/ Mr Lyan's Cocktails at Home: Good Things to Drink with Friends: https://www.amazon.com/Mr-Lyans-Cocktails-Home-Friends/dp/0711287635/ Bar Hacks Instagram: https://www.instagram.com/barhacks/ KRG Hospitality website: https://krghospitality.com/

The first episode of season six sees us focusing on all things new (or newish).Our pick of the new crop of products takes in Pod Pea Vodka from Manchester, and Ardray, a new whisky, blending the artistry of Japan with the traditions of Scotland.It's over to the historic American Bar to check out the first menu by its newest head bartender, Chelsie Bailey, and our book choice is relatively new – it's Doctors & Distillers The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktail by Camper English. We also highlight another book in this episode with our very special guest, Ryan Chetiyawardana who tells us about the soon-to-be released At Home With Mr Lyan & Friends, a new version of one of our favourite cocktail books: Good Thinks To Drink with Mr Lyan & Friends – our pick for cocktail lovers everywhere.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:New York Sour60ml rye whiskey or bourbon30ml freshly-squeezed lemon juice15ml simple syrup (1 part sugar, 1 part water)1 dash Angostura aromatic bitters1 egg white (optional)15ml red wine Method:Dry shake (without ice) all ingredients, except red wine, really hard. Add ice and shake again. Strain into a Rocks over fresh ice. Carefully pour the red wine over the back of bar spoon to create float on the drink. American Bar at The SavoyAt Home With Mr Lyan & Friends published later this month. See mrlyan.com for more detailsArdray Blended Scotch WhiskyDoctors & Distillers The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktail by Camper EnglishPod Pea VodkaFor more of Ryan and his bars, see Mr Lyan For more from Camper English, see AlcademicsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Ryan Chetiyawardana, also known as Mr. Lyan, is one of the bar world's true visionaries. He opened his first bar, White Lyan, in 2013 and the venue immediately achieved its intended purpose. Beyond being an award-winning bar and one of London's best places to grab a drink, White Lyan started a much-needed conversation about sustainability in the industry. Dandelyan, Lyaness, Super Lyan, Cub, and Silver Lyan would follow shortly after, making an even bigger splash not only in London but also Amsterdam and Washington, DC. All Mr. Lyan venues, while showcasing incredible innovation, accomplish something just as important: each bar is a place people to want to spend their time and money, and where professionals want to work. During this fantastic conversation, Ryan shares insights into the menu programming processes at each venue; discusses seasonality; provides a look into hiring and engaging each team; the reissue of his book and his foray into the RTD cocktail space; and much more. Cheers! Learn more about Ryan and each venue by visiting MrLyan.com. Connect with the Bar Hacks podcast on ⁠Instagram⁠ and X⁠, and with host David Klemt on ⁠Instagram⁠. Cheers!

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In this episode you'll learn how Ryan Chetiyawardana, with the help of his sisters, built a global cocktail empire in less than a decade and what actually pays the bills.Better known to the world as Mr. Lyan, Ryan is an engaging and passionate speaker about all things cocktails but he's just as informative about the work that goes into building up and expanding  a business that includes publishing, casual bars, formal venues, speaking engagements and prepared cocktails.Plus Foxy talks about the IASIP podcast and paying for the privilege of listening to  Rob McElhanney's hangover...No Desert Island Drink this week because we couldn't find a guest we were happy with. Maybe you should be that guest? Drop us a line on Twitter or LinkedIn!Support the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.

Mr Lyan is the ground-breaking, taste-making bar owner & mixologist who has redefined London's cocktail scene & won more awards than you've had martinis. Real name Ryan Chetiyawardana, he knows everything about the best booze & where to drink it – so we jumped at the chance to talk bars, hangovers & at-home drinking with him… Hosted on Acast. See acast.com/privacy for more information.

Ep 230 Summer Series 9/10 -The true meaning of sustainability in bars with one of the best in the industry with Ryan Chetiyawardana Aka Mr Lyan Cocktail bartender Ryan Chetiyawardana goes by Mr Lyan, which is arguably easier to say.He opened his first bar, White Lyan, in London in 2013 as the first cocktail bar in the world to use no perishables; no fruit and even no ice. It's an exploration of sustainability, with much lower waste and the use of pre-made cocktails and innovative ingredients was a ground-breaking venue. Ryan currently operates Lyaness-London, Super Lyan-Amsterdam, Silver Lyan-Washington DC, Seed Library, Mr Lyan Studio, as well as being a Masterclass instructor.In this podcast we discuss:-How he started out in the bar industry.-What it takes to be an awarded bartender.-Why Ryan cares about sustainability so deeply.-How he trains his team to care about sustainability.-How biology has helped him in the industry and in product development.-How he treats the bar like a kitchen and blurs the boundaries between them.Find out more about our sponsor for the Summer Series OpenTable on the link below:https://restaurant.opentable.com.au/Please find our guest information here:Website: https://www.mrlyan.com/Instagram: https://www.instagram.com/mrlyan/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/Mentioned in this episode:OpenTable Australia Aussies love discovering new restaurants, and OpenTable is Australia's most visited dining reservation platform, with more than a million hungry diners looking for inspiration each month. [Did you know*] On average, guests booking on OpenTable spend 49% more than walkins. OpenTable's world-class table management technology ensures your seats are optimised front-of-house to seat more diners, saving you time to focus on what you do best. And it doesn't stop at the end of the meal. OpenTable's relationship management tools keeps you connected with your guests, helping you turn first-time diners into regulars. Visit restaurant.opentable.com.au to connect with your local OpenTable restaurant expert to learn more. OpenTable, empowering restaurants to do what they do best - better.OpenTable Australia OpenTable Australia Aussies love discovering new restaurants, and OpenTable is Australia's most visited dining reservation platform, with more than a million hungry diners looking for inspiration each month. [Did you know*] On average, guests booking on OpenTable spend 49% more than walkins. OpenTable's world-class table management technology ensures your seats are optimised front-of-house to seat more diners, saving you time to focus on what you do best. And it doesn't stop at the end of the meal. OpenTable's relationship management tools keeps you connected with your guests, helping you turn first-time diners into regulars. Visit restaurant.opentable.com.au to connect with your local OpenTable restaurant expert to learn more.

In this conversation with drinks entrepreneur and educator Ryan Chetiyawardana, some of the topics we discuss include: The origin story of the name “Mr. Lyan” and how Ryan's family relationships with movers and shakers in the design and fashion world influenced the wide scope and inclusive lens of his bar projects. Ryan's framework for creativity and drink creation, which incorporates input at all levels of the bar team and thrives on the diversity of experience and passion of bar managers, bartenders, and even barbacks.  How the question of privilege in the cocktail world has led Ryan to explore everything from eliminating ice from his bar program, to using the “less desirable” cuts of citrus, to exploring the role of sea level rise in a recent bar menu. We also explore how he thinks about cocktail education, including his recent cocktail Masterclass with Lynette Marrero and the one key teaching about balance that might just cause you to rethink the way you approach drink design. Along the way, we gloss over a few other boring little details, like how to use moon rocks as gin botanicals, the decimal point that launched a thousand spinach enterprises, where to grab a drink with David Bowie in London, and much, much more.  This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

Ep 207 - The true meaning of sustainability in bars with one of the best in the industry with Ryan Chetiyawardana Aka Mr Lyan for the World Class Cocktail Festival Cocktail bartender Ryan Chetiyawardana goes by Mr Lyan, which is arguably easier to say. He opened his first bar, White Lyan, in London in 2013 as the first cocktail bar in the world to use no perishables; no fruit and even no ice. It's an exploration of sustainability, with much lower waste and the use of pre-made cocktails and innovative ingredients was a ground-breaking venue. Ryan currently operates Lyaness-London, Super Lyan-Amsterdam, Silver Lyan-Washington DC, Seed Library, Mr Lyan Studio, as well as being a Masterclass instructor. He is also going to be in Australia for the Highly anticipated World Class Cocktail Festival returns 9-18 September in Sydney with colourful cocktail experiences and never-seen-before collaborations. The World Class Cocktail Festival will simultaneously host over 50 of the world's best bartenders, including a collaboration between Ryan and Peter Gilmore at Quay.   With all that said, it's a pleasure to have Ryan as a guest this week. In this podcast we discuss:  -How he started out in the bar industry. -What it takes to be an awarded bartender. -Why Ryan cares about sustainability so deeply. -How he trains his team to care about sustainability. -How biology has helped him in the industry and in product development. -How he treats the bar like a kitchen and blurs the boundaries between them. -During the World Class Cocktail Festival, Johnnie Walker Blue Supper Club is popping up at Quay for 3 days only (14-16th) and is collaborating with Peter Gilmore from Quay, what can people expect. Please find our guest information here: Website: https://www.mrlyan.com/ (https://www.mrlyan.com/) Instagram: https://www.instagram.com/mrlyan/ (https://www.instagram.com/mrlyan/) World Class Cocktail Festival Website: https://www.worldclasscocktailfestival.com/en-au/events/ (https://www.worldclasscocktailfestival.com/en-au/events/) Please find us here at POH: Website: https://principleofhospitality.com/ (https://principleofhospitality.com/) Instagram: https://www.instagram.com/principle_of_hospitality/ (https://www.instagram.com/principle_of_hospitality/) Thanks to our supporter for this season - https://www.payo.com.au/ (Payo ) Invite a mate and get $20 each when they use Payo - https://www.payo.com.au/share-earn/ (Mates Dates Link here)

Lynnette (Twitter, Instagram) got her start at the Flatiron Lounge. She has worked in many capacities across the industry and most recently ran the bar program at the Llama Inn and Llama San. Alongside bartender Ivy Mix, she co-founded Speed Rack, an all-female high-speed bartending competition designed to highlight up-and-coming women and raises money for breast cancer. She is the head of education for Bar Convent Brooklyn and is one of two bartenders featured on Masterclass, the other being Ryan Chetiyawardana (aka Mr. Lyan). In 2021, Lynnette was voted "the bartender's bartender" at The World's 50 Best Bars award show. Industry resources: Restaurant Workers' Community Foundation, Another Round Another Rally, Southern Smoke, USBGPisco varietals: Capurro, Macchu Pisco & La diablada, SUYOPisco cocktails: Pisco Sour, Pisco PunchPeople mentioned: Kelsey Ramage on art and design, Amanda Elder on digital menus, Dale Degroff, David Wondrich, Audrey Saunders, Julie Reiner, Gaz Regan. Terms you may not know: Grappa (an Italian grape-based wine), Shochu (a Japanese spirit that can be made from a host of items like sweet potato, barley, rice, and more), Bacanora (an agave distillate from the Mexican state of Sonora), Sotol (a distillate from a plant called the desert spoon. While the plant is not part of the agave family, it's flavor can be mistaken for a mezcal). Barrel aging cocktails This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

The daffodils are out and as some of you may know from previous episodes that when the daffodils come out, I get behind the mic for a short chat. I need to thank all of you for being so patient with me. It's been kind of a crazy year. In between traveling and covid and other life stuff, I know Lush Life has been a bit sporadic!  I also want to thank all of you who have helped me by filling out the Lush Life 2022 survey. If you had no idea I even had a survey, I would really appreciate your checking it out and filling it out. You can find it at https://alushlifemanual.com/lush-life-survey-2022 (alushlifemanual.com/survey-2022)! So far, it's been really interesting to hear what y'all think and what more you want out of Lush Life, both on the podcast and on the blog. Thank you all who said it was good as it is, but we can always improve! Overall, so far, you've suggested more industry icon interviews, more international bar reviews and booze travel, more easy-to-follow drink recipes, more basics for home bars, and even more Susan. Someone even asked for free drinks - which, unfortunately, I cannot provide. I assure you I am on the case, and many of your requests will be answered in the next few weeks! I promise.  Industry legends tick, more international bar reviews tick. More basics for home bars and even more Susan coming your way! I've been busy writing up what I call the Lush Guides - what to drink and where to drink in a destination. For London, I'll be finishing up South Kensington, the City of London, and adding to my favorite hotel bars in London after visiting Mr. Lyan's new bar, The Seed Library, in the brand new hotel One Hundred Shoreditch. Many others are coming as quickly as I can write them!   Please don't forget to head to https://alushlifemanual.com/ (alushlifemanual.com) to find loads of easy to advanced cocktail recipes and everything you need to set up that home bar.  Remember to check out the survey if you haven't already filled it out, and you know you can always show your support by buying me a coffee at https://www.buymeacoffee.com/lushlife (buymeacoffee.com/lushlife ) Well, that's all from me. Now, did you think I would leave you without a cocktail of the week? Never! Since April 9 is Gin and Tonic day, I guess that is my cocktail of the week! Spring is upon us, and I thought I would go Pink and make it the Pink Gin and Tonic. There are so many pink gins, I leave it to you to choose, but I am going with Gordon's as my Dad's name was Gordon and his birthday is in April. INGREDIENTS  50 ml Gordon's Pink Gin 150 ml Fever-Tree Tonic Strawberries METHOD Fill your glass with ice Add the gin Top up with the tonic Stir gently Add strawberries You'll find this recipe, more recipes, and all the cocktails of the week at https://alushlifemanual.com/ (alushlifemanual.com), where you'll find most of the ingredients in our shop. ----- Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://www.buymeacoffee.com/lushlife (buymeacoffee.com/lushlife). Lush Life Merchandise is https://www.redbubble.com/people/alushlifemanual (here) - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!  Produced by https://podcastlaunch.pro (Simpler Media) Follow us on https://twitter.com/alushlifemanual (Twitter) and https://www.instagram.com/alushlifemanual/ (Instagram) Get great cocktail ideas on https://www.pinterest.co.uk/alushlifemanual/ (Pinterest) New episodes every Tuesday, usually!!

Just a few episodes back we decided to revisit some of the highlights from Sake Future Summit 2020. In preparing for and editing that episode there was so much that we wanted to include but couldn't in the interest of time, we devised a clever solution: we just did it again.As with the previous round, if you have the time to really pick through all of these on the official Sake On Air YouTube channel, the visual component adds a lot to these and there's a great deal more fascinating and insightful material that we just couldn't cram in. Also, seeing as how half of the programming for the Sake Future Summit was comprised of interviews, tours, presentations and discussions conducted with individuals from the Japanese side of the industry and carried out in Japanese and subtitled, a majority of the great programming is still stuck in a visual-only format. If you're sipping sake or shochu over the weekend, firing those sessions up alongside your beverage-of-choice isn't a bad way to spend an evening. You can find those all archived over on our YouTube channel. In this episode you'll hear from hear:- How the pros of the U.K. sake market are looking to bring it to the next level in a discussion with Barry McCaughley (Restaurateur; F&B Development Consultant), Miho Komatsu (Sake Specialist for Marussia Beverage; Marketing and International Sales for Akashi-tai Sake Brewery), Akiko Konishi (Manager of Intl. Dept. at Konishi Shuzo), and navigated by Oliver Hilton-Johnson (Tengu Sake).- About how some unique approaches to the Spanish market could change the game for sake, together with Pablo Alomar Salvioni (President of Salvioni & Alomar), Francois Chartier (Aroma Specialist; Master Blender for Tanaka 1789 X Chartier), and Rubén Pol Ramon (Head Sommelier at Restaurant Disfrutar, Barcelona).- The ways in which shochu is poised to be woven into the future of the world's best bars with Don Lee (Industry mentor; former partner Existing Conditions), Ryan Chetiyawardana (Founder of Mr. Lyan; Cocktail bartender), and Chikako Ichihara (CEO of Azix; Japan Sake and Shochu Makers Association US Liaison officer).- How French cuisine could pave the way for sake to be incorporated into the upper echelons of the epicurean experience, together with Xavier Thuizat (President of Kura Master; Chef Sommelier of Hotel Crillon) and Marco Pelletier (Vigneron at Domaine de Galouchey; Proprietor of Vantre, Paris).- About the fascinating ways that sake and shochu are being incorporated into some of the U.S.'s best restaurants in a dialogue between Nobuo Fukuda (Chef at Teeter House), Sachiko Miyagi (Sake Expert at Tippsy Sake), Mutsuko Soma (Chef at Kamonegi; Owner of Hannyatou), David Schlosser (Chef at Shibumi), and Christopher Gomez (Beverage Director at Shibumi). Thanks for tuning in this week. Please help new listeners discover the show by leaving us a review on Apple Podcasts or your favorite service bringing you your podcasts. Contact us at questions@sakeonair.staba.jp with any thoughts, feelings or kind words about the show, or go  ahead and follow us on  Instagram, Twitter, and Facebook. Don't forget to subscribe to us over on YouTube, as well.Thanks for choosing sake and shochu. Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.