Podcasts about white lyan

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

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. 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/

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!

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)

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!

Invasive sushi, bread beer, cardboard cocktails—oh my. We’re traveling from Connecticut to the UK, into the ocean and out of the trashcan to find more foods that are available for the taking, but often overlooked by our rigid food systems and tastes. Visit https://page.ideo.com/food-podcast-4 for full show notes.   

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!.

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.

How many times does this happen to you? You are walking down the street dressed in a sari, a man stops you, asks who you are, tells you your bar is his favorite in America and wants to open one in India? Well, it happened to Anne Frey owner of 1 Tippling Place and she is here to tell us more. 1 Tippling Place is exactly the way Anne Frey wants it to be. She planned it that way. She longed for a local of her own and now there are going to be two: one in Philadelphia and one in Mumbai. After a trip to the UK, she fell in love with its cocktail culture and thought it would do well in Philadelphia. With help from Robin Honhold, now of White Lyan, and Dave Tang, a protégé of Sasha Petraske of Milk and Honey, she created a bar worthy of its neighborhood, the über-chic Rittenhouse Square. [caption id="attachment_7754" align="alignright" width="400"] Photo source: 1 Tippling Place[/caption] Everything is freshly made – syrups, juices, bitters - and ice is hand-cut!  This constant attention to detail has been recognized by Food & Wine (24 Best Cocktail Bars in US), Roca Patron (People's Choice 100 Best Bars in America), Maxim, Chilled and Dujour magazines. (All you Vodka drinkers, don’t worry she has kept it on the menu, unlike a few snobbier places out there.) Now Anne is off to Mumbai again, after a extremely successful pop-up bar, to recreate a 1 Tippling Place in one of the busiest cities in the world. We can’t wait to hear all about it when she returns. Watch Chris Zingler of 1 Tippling Place make his Apple Bottom Gin   Where you can hear me drinking next: The Greeks have been drinking Mastiha since Hippocrates was the Surgeon General. Why is it only now that we non-Greeks are enjoying its benefits. Next time on Best Sips, George Economides not only an Oxford Grad in Advanced Quantum Mechanics and a Full Blue in Dancesport but also Co-Founder and General Manager of Mastiha World, introduces us to the spirit has been around since the 5th century BC. Are you a regular listener of the Best Sips Worldwide podcast? You can get this and all future audio files automatically downloaded to your mobile device easy. If you're on iOS, you can listen with iTunes. Android users can get it on Google Play. Or click the player to listen to just this episode. (But trust me, you'll want to subscribe!)

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

Iain is the "Norm" of the industry. We all want to hang out with him and we all want to know his name. He's managed to deliver amazing flavors and brilliant concoctions across the bar in White Lyan and Dandelyan in London while never showing signs of stopping. At an age just shy of 30, Iain is innovating in every way possible. His zero waste and high flavor efforts at White Lyan in London make it an international destination and his genius spawned from necessity is giving way to some of the finest cocktails in the world. Iain's career has garnered a seat at the international table of hospitality and his simple yet cerebral approach to flavor is far ahead of the pack. We chat Australia, catering, bourbon, and how apologies are so very endearing in the name of love.