Podcast appearances and mentions of ryan chetiyawardana

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

Twenty years ago today Jason Kosmas, Dushan Zaríc, Igor Hadzismajlovic, Henry LaFargue and Bill Gilroy opened Employees Only NYC and we're thrilled that Jason and Dushan are joining us to talk all things EO today. But before we get to hear their thoughts on everything from the art of free pouring to how they build and retain their teams, we check out some new products and a recently opened bar.In the new drinks corner we have a collection of three clever and extremely delicious ready-to-drink cocktails inspired by perfume accords from Tayer Studios + Cream Projects. The heady scents of Sri Lanka are captured in five exquisite cocktail seasonings called Three Families, named after Ryan Chetiyawardana, Rockland Distilleries and Dilmah Tea, the three Sri Lankan businesses behind the brand.Maison Assouline in London has published a new book in honour of the 10th year of its bijou bar, Swans. With words by Millie Milliken and 20 recipes by Gabor Onufer, it's one for the bar's many fans.RSA House is another London institute with art at its core and its latest addition Muse at RSA House is the perfect spot for cocktails with traceability and sustainability at their core.Then it's over to New York where we catch up with Jason and Dushan ahead of their celebrations.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:French Connection50ml cognac VS or VSOP25ml amaretto liqueurMethod:Stir both ingredients over ice in a rocks glass and serve.In this episode:Employees Only NYCMuse at RSA HouseSwans Bar BookTayer Studios + Cream ProjectsThree Families Cocktail SeasoningsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Learn More: https://www.thepinnacleguide.com ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Episode Description: Welcome to The Cocktail Academy Podcast! In this episode, Damian welcomes the legendary mixologist Lynnette Marrero. From her diamond status with airlines to her influential role in shaping the modern cocktail scene, Lynnette shares her incredible journey through the world of bartending. Tune in as we explore her experiences, inspirations, and her pioneering efforts to elevate women in the cocktail industry.Episode Highlights:Meet Lynnette Marrero: Discover Lynnette's fascinating background and how she transitioned from the theatre world to becoming a globally recognized bartender and mixologist.Industry Insights: Lynnette shares her thoughts on the evolving perception of bartending and the opportunities within the hospitality industry.Cocktail Family Tree: Learn about the influential figures like Dale DeGroff, Julie Reiner, and Sasha Petraske who have shaped Lynnette's career and the broader cocktail community.Journey Through Bars: From her early days at Punch and Judy to iconic bars like the Flatiron Lounge, hear stories of Lynnette's progression and the vibrant bar culture in New York.Speed Rack Revolution: Dive into the inception and impact of Speed Rack, a competition Lynnette co-founded to highlight and support women in bartending globally.Brand Ambassador Life: Lynnette discusses her experiences working with renowned brands like Zacapa Rum and St. Germain, and her views on the role of a brand ambassador.New Ventures: Explore Lynnette's current projects, including her work with Aplós, a functional spirits company, and her collaboration with Jennifer Lopez on the ready-to-drink cocktail line, Delola.Masterclass Experience: Get behind-the-scenes insights into Lynnette's collaboration with Ryan Chetiyawardana on their masterclass, emphasizing classic cocktail techniques and innovative approaches.Keywords: Cocktail Academy Podcast, Lynnette Marrero, mixology, bartending, Speed Rack, women in bartending, cocktail competitions, brand ambassador, Jennifer Lopez, Delola, Aplós, modern mixology, cocktail recipes, hospitality industry, New York bars, Flatiron Lounge, Dale DeGroff, Julie Reiner, Sasha Petraske, functional spirits, masterclass, Ryan Chetiyawardana.Connect with Us:Follow Lynnette Marrero on Instagram or her website to stay updated with her latest projects.Follow Us on Instagram, Tiktok or FacebookEnjoyed this episode? Don't forget to rate, review, and subscribe to The Cocktail Academy Podcast on Apple Podcasts. Share your favorite moments from this episode on social media using #CocktailAcademyPodcast! Hosted on Acast. See acast.com/privacy for more information.

#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

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.

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

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!

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.

International entrepreneur, stretcher of boundaries and empire-builder Ryan Chetiyawardana joins Tristan to chat about his path to creating the world's best bars while cultivating a personal brand of exceptional pedigree - one not to be missed!Tristan chats with Ryan about:His early careerThe importance of staying true to your valuesBuilding a reputation and focusing on what matters.Sign Up to become a Diageo Bar Academy Member: https://bit.ly/3SFn5X5Test Your Bar Knowledge With E-Learning: https://bit.ly/3gD7NEUFollow Diageo Bar Academy on Facebook: https://bit.ly/3SHLhbaFollow Diageo Bar Academy on Instagram: https://bit.ly/3gMzUBRYou must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo. Hosted on Acast. See acast.com/privacy for more information.

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.

This week we are joined by acclaimed bartender, author and innovator, Ryan Chetiyawardana, and he shares with us his creative process and philosophy behind his cocktail empire. Over the years his bars (White Lyan, Dandelyan, Super Lyan, Cub, and Lyaness) have won endless accolades including World's Best Bar at The World's 50 Best Bars awards and Best Bar in the World at the prestigious and Spirited Awards by Tales Of The Cocktail 2022 among many others. So tune in and learn about the keys to crafting the perfect cocktail and guest experience. Diageo Bar Academy:https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17 _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

Today I'm talking to Ryan Chetiyawardana. You may have heard of him. The London-based bartender and creative is behind the Mr Lyan group of venues, which began in 2013 with White Lyan in Hoxton — he closed that in 2017 to launch two venues in its place: Cub, and Super Lyan. In 2014 he launched Dandelyan in London — before killing that venue in 2019 to relaunch as Lyaness, one of my favourite bars in the world. He moved Super Lyan to Amsterdam in 2019, and launched Silver Lyan in the US in Washington DC in 2020 just before the pandemic arrived.He's known for his creativity and an approach to bars and drinks that asks, why do we do it this way? And many of the trends we see around the world in bars today have taken at least some inspiration from his experiments with White Lyan and Dandelyan some years ago.

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)

How Austrian top chefs launched an initiative to bring more recognition to the country's food culture. Also in the programme: Ryan Chetiyawardana on how cocktail culture has changed in the last decade, plus John Javier's new restaurant launch in London.

How Austrian top chefs launched an initiative to bring more recognition to the country's food culture. Also in the programme: Ryan Chetiyawardana on how cocktail culture has changed in the last decade, plus John Javier's new restaurant launch in London. See omnystudio.com/listener for privacy information.

A visit to one of the most special Austrian farm-wineries, Olia Hercules on food as a tool to unite people and a top cocktail recipe by Ryan Chetiyawardana. See omnystudio.com/listener for privacy information.

A visit to one of the most special Austrian farm-wineries, Olia Hercules on food as a tool to unite people and a top cocktail recipe by Ryan Chetiyawardana.

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

This Christmas would like us to rescue your Moscow mule? Or help with your spicy bloody Mary? This week we are taking a look at drinks, zero proof and alcoholic. And we are blessed to have some of the best mixologists and creators in the world this week on this episode. We are joined by Natasha Mesa, Ryan Chetiyawardana and Jennifer Croll.

This Christmas would like us to rescue your Moscow mule? Or help with your spicy bloody Mary? This week we are taking a look at drinks, zero proof and alcoholic. And we are blessed to have some of the best mixologists and creators in the world this week on this episode. We are joined by Natasha Mesa, Ryan Chetiyawardana and Jennifer Croll.

Tristan looks at some of the best bits from “geeky” drinkspiration related episodes including conversations with James Hoffmann and Timon Kaufmann on “Coffee and Cocktails”, Ryan Chetiyawardana and Grace Ramirez as they discuss “New Flavours and Emerging Trends”, as well as and the sensations of low and no alcohol with Claire Warner and Barrie Wilson.GUESTS INCLUDE:James Hoffman - one of the world's leading coffee expertsTimon Kaufmann, the Brewing Bartender Ryan Chetiyawardana, world-renowned bartender and owner, consultant and author.Grace Ramirez, chef and author Claire Warner, co-founder of ÆcornBarrie Wilson, co-founder of Scotch + LimonCharles Spence, Experimental Psychologist Noel & Max Venning, leading bartenders and owners See acast.com/privacy for privacy and opt-out information.

World renowned mixologist Ryan aka Mr Lyan journeys through opening White Lyan, the world's first cocktail bar to use no perishables, founding Dandelyan, awarded the 'World's Best Cocktail Bar', right through to teaching mixology on masterclass.com!

Today we are talking to Ryan Chetiyawardana, Award-Winning Bartender, Bar Owner, and Sustainability Advocate. We'll chat about stumbling into hospitality, Sustainability in a bar and Linking Kitchen work with bar work. Will also get a sense of what's in the future for Mr. Lyan. See acast.com/privacy for privacy and opt-out information.

Ryan Chetiyawardana a.k.a Mr Lyan and Grace Ramirez a.k.a Chef Grace bring their combined personal and practical experience of flavour to this episode of Bar Chat. From taking a sustainable and seasonal approach to flavour to how it can translate from bar to kitchen, this episode delves into the practicalities of flavour and the impact it can have in your venue. You must be over legal purchase age to listen. Any opinions or views expressed in this podcast are the guest’s own and do not represent those of Diageo. See omnystudio.com/listener for privacy information.

What's the difference between a good night and a wicked night? Incredible food and amazing cocktails. On this episode of The Future City Podcast, we speak with Ryan Chetiyawardana about how to design magical culinary experiences, where the future of restaurants is heading and why being weird is the key to being cool.

I am so excited to present my interview today with Ryan Chetiyawardana, aka, Mr Lyan.   Ryan is an Internationally renowned bartender, businessman, and author, and he and his establishments have won heaps of awards- from International Bartender of the year to World’s Best Bar, to Best Bar Team, to World’s Best Bar Menu, and so much more.  Currently his venues include Lyaness, Cub and Super Lyan (re-located from London to Amsterdam), and he's launching another venue, Silver Lyan, In Washington D.C this winter.    In the podcast today we discuss Ryan’s early days in food & beverage Challenging the status quo Rethinking sustainability Opening and closing successful bars Creativity & growth, and so much more A quick note to our listeners- the audio is a little shaky for the first minute, but please stay with us, because Ryan is brilliant, gracious, and you'll kick yourself if you don’t.    Find Mr Lyan www.mrlyan.com    Follow Ryan on Instagram @mrlyan   Follow Ryan’s businesses on Instagram @lyan.cub @lyanessbar @super.lyan @mrlyanstudio    

Hello Hello. Episode two this week sees Ben and Sonya chat to Ryan Chetiyawardana, otherwise known as Mr Lyan. Ryan is an award-winning bartender and his bar Dandelyan was crowned the best bar in the world. When it comes to fixing a drink, he's one of the most exciting mixologists in the world right now and is shaking up the industry, as well as championing sustainability. Ryan is also the author of two cocktail books helping us all make impressive drinks at home. Find out how Ryan became the world's best barman, what drinks he makes for his mates and where he hangs out when he's off-duty. See acast.com/privacy for privacy and opt-out information.

On this week's Episode No. 277, Brian chats with Chad Arnholt and Claire Sprouse of ​Tin Roof Drink Community about green practices for sustainability in the cocktail industry in honor of Earth Day, April 22nd.In 2016, Chad and Claire's efforts were recognized at Tales of the Cocktail with the first Sustainable Spirit Sward and hosted the first Sustainability Summit at Tales in 2017. For past outtakes on sustainability in the cocktail industry on the Bartender Journey Podcast,, listen to Bartender Journey Episode No. 166  featuring a sample from a Sustainability Seminar from Tales 2015 with Mr. Lyan  (Ryan Chetiyawardana), who opened the first cocktail bar in 2013 to use nor perishables (i.e. no fruit, no ice), White Lyan in London andBartender Journey Episode No. 219, You are Throwing Away Money!.

We’ve all had a first sip of a drink or a bite of a meal which transports us to a different location, another time or a familiar emotion. But how can we harness the power of taste to open up different experiences and improve our lives? Melissa Hemsley invites three food and drink experts into the studio to find out some answers. Vegan cook and author Rachel Ama, chartered psychologist and Great British Bake Off finalist Kimberley Wilson and ‘king of the cocktails’ Ryan Chetiyawardana - aka Mr Lyan - provide us with unique insights and unforgettable flavours for you to try out. See acast.com/privacy for privacy and opt-out information.

In recent weeks we’ve had the opportunity to sit down with some exciting guests for special events and interviews, and this week is no different. First, we’re finally giving some much-deserved attention to the world of shochu this week. Better yet, we were able to round up an amazing group of bartenders, mixologists and all-around beverage specialists that have been resetting the standards for quality and innovation in some of the world’s most recognized and lauded drinking and dining establishments across New York, London and Sydney. For those following the cocktail scene, everyone on the show this week likely needs little-to-no introduction.   We’re joined by Thomas Waugh, bartender and director of bar operations for Major Food Group in New York, overseeing establishments such as Dirty French, ZZ’s Clam Bar, The Pool Lounge, and others; as well as heading up the bar operations at Karasu, the izakaya-style Japanese restaurant and cocktail bar. We also welcome Mike Enright, owner and bartender at Sydney’s famous gin bar, The Barber Shop, often popping up on many Most Influential Bar and Bartender lists, both in Australia, as well is internationally. He’s even taken his mastery of gin to a new level with a line of gin-infused/inspired grooming products – a rather perfect pairing for a Barber Shop. Then we have Ryan Chetiyawardana, likely better known to everyone as Mr. Lyan. He’s the man responsible for White Lyan in London, the cocktail bar that shook up the industry when it opened in 2013, as well as Dandelyan, voted World’s Best Bar 2018, Cub, and Super Lyan. He might very well be one of the busiest men in the business. And last but certainly not least, we have Matthew Hunter, head bartender at the renowned Eleven Madison Park, ranked best restaurant in the world at 2017’s World’s 50 Best Restaurant awards.   A huge thanks to these gentlemen who were kind enough to join us for a quick chat, and a shochu tasting, following a whirlwind week-long journey throughout Kyushu, Japan’s southern island and motherland of shochu.   And, to top things off, for the second segment we travel to France to get our sake fix! Or shall a say, France comes to us! Right after successfully wrapping up another Salon Du Sake in Paris, Sake Samurai and organizer of France’s largest celebration of all-things-sake, Mr. Sylvain Huet, popped in to chat with us during his recent visit to Japan, where he was also organizing the first annual CMB-hosted Sake Selection awards in Mie Prefecture. We catch with Sylvain on what he’s been up to, the evolution of Salon du Sake, and what he’s excited about with regards to sake in Paris.   Sebastien and Justin guide you on this densely packed episode that traverses the globe, as well as bridges the worlds of sake and shochu. We hope you enjoy.   – 03:24 Interview with Matthew Hunter and Thomas Waugh – 15:04 Interview with Mike Enright and Ryan Chetiyawardana – 32:13 Interview with Sylvian Huet   @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube (hopefully) very soon. Send your questions, comments, praise, criticisms, show ideas, and kind words to questions@sakeonair.com A nice review is always welcome, as well. Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan, with Mr. Frank Walter making it all sound lovely. Thanks for listening. Kampai! Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

It was an eventful Monday this week. Our USBG NY chapter meeting was held in Brooklyn at The Counting Room. It was sponsored by Highland Park scotch.   They welcomed us with some delicious Highland Park Old Fashions and tasted us on the Highland Park 12, and their Magnus, Valkyrie expressions. It was a Viking theme for the afternoon. Jordon Zimmerman from the brand took great care of us and it was another amazing USBG meeting. It’s the Bartender Journey Podcast #232. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Alan Katz was also at the meeting. His NY Distilling Company is just a few blocks away from The Counting Room, and he invited me to visit, as I had not been to his place before. He may have gotten more than he bargained for because I dragged about 10 friends along with me! Of course he was a very gracious host and we had a nice time checking out the distillery and the great attached bar. Along for the ride was our great friend Craig Shiedlo who in turn had a friend in tow that he met at a cocktail competition. Enrico Gonzato who is a Bartender at Dandelyan in London. Dandelyan, of course has won many awards, including “World’s Best Cocktail Bar” at the Spirited Awards during Tales of the Cocktail in 2017. Dandelyan was founded by our friend Ryan Chetiyawardana, who we spoke with at the Dead Rabbit on episode 150. Book of the Week: Ryan Chetiyawardana’s Good Things To Drink, with Mr. Lyan & Friends. This is a beautiful book filled with tons of innovative recipes and gorgeous photography. Cocktail of the Week: Perfect Manhattan. It’s the beginning of November and that sounds like just the thing. The Perfect Manhattan splits the vermouth 50/50 sweet and dry. It makes it a little lighter and brighter. 2 oz Rye Whiskey. ½ Dry Vermouth ½ Sweet Vermouth Dash of Orange Bitters. Lemon Twist Unrelated Podcast Suggestion of the Week:Brought to you by Sudio Bluetooth Headphones, making great sounding and great looking headphones in Sweden. Go to sudiosweden.com and use the discount code “bart enderjourney” for 15% off your Sudio wireless headphones and to show your support for the Bartender Journey Podcast.The Unrelated Podcast Suggestion of the Week : Star Talk with Neil DeGrass Tyson. Dr. Tyson is an Astrophysicist. He has a wonderful approachable and entertaining way of getting really fascinating information across. He always has a professional comedian as a co host on the show, and you laugh while you learn. Give it a try! Its called Star Talk. Toast of the Week: May your blessings outnumber The shamrocks that grow, And may trouble avoid you Wherever you go

On this week s show, we re traveling to three continents for a fresh look at business innovation. We begin here in the U.S. with Cheryl Bachelder, President and CEO of Popeyes Louisiana Kitchen and author of Dare To Serve How to Drive Superior Results by Serving Others. Cheryl s vision of servant leadership helped to create an amazing turnaround in the company s success. Then we have a conversation with Ryan Chetiyawardana, more easily known as Mr. Lyan. In addition to a number of awards he s received over the past several years, Mr. Lyan was named the International Bartender of the Year in 2015 at Tales of the Cocktail. His London bar, the White Lyan, is the first in the world to use no perishables at all no fruit, no ice and consequently, no waste. Then, we speak with Mikey Enright, award winning proprietor of The Barber Shop in Sydney, Australia. With haircuts in the front and an expansive cocktail lounge in the back, Mikey s blurring the lines between barber and bartender It s all vocations and innovations on this week s Louisiana Eats

With so much to do during the holidays and so little time to do it, they often don t feel like "the most wonderful time of the year." But if you pocket a word of wisdom from our guests, perhaps you ll be able to go about the next couple weeks breathing easier. Jennifer Chandler is a mom like any other mom who wants to do right by her family while living in a fast paced world. She s dropping by the show to talk about getting nutritious meals on the table in record time. Time is always of the essence for a bartender. Each time before service Ryan Chetiyawardana batches his cocktails to keep the lines of customers at his bar moving. Time management and batching are just some of the lessons that Anthony Caporale teaches to up and coming bartenders, but we hope that you ll find his advice can save you time in the kitchen as well. And suppose you won t be hosting a holiday party this year, but attending one as a guest. Do the host a solid and bring them a bottle of wine with help from Bryan Burkey. IT S A WONDERFUL LIFE PUNCH by Brian Kientz Makes 3 Quarts 2 1 2 cups of brewed tea at room temperature I usually use Lipton 12 oz. can frozen lemonade, thawed 6 oz. can frozen orange juice, thawed 2 generous cups of your favorite spiced bourbon or rum I like to use Wild Turkey Spiced Bourbon or Old NOLA spiced rum 1 cup sugar 6 cups water In a large freezer proof bowl, mix the tea with the thawed lemonade and orange juice, bourbon, sugar and water. Stir to incorporate. Cover and place in freezer overnight to get your bourbon infused slushy goodness. Remove from freezer one hour before serving. Note If you double the recipe, a fifth or 750ml bottle can be used to produce 50 60 servings.