When you add a focus on sustainability, plus the fact two legends in their fields are behind the food and drinks, then boom, it’s our new favourite. 

Welcome to Cub, aka LyanCub. It’s from mixology mastermind Ryan Cheti (SuperLyan, Dandelyan, Lyaness) and pioneering chef Doug McMaster, owner of zero-waste restaurant Silo. First things first - order the tasting menu. Just do it. It leaves you merry and full but not rolling out the door – perfect for continuing the night. You’ll be guided through each dish and cocktail with the greatest of care by the super-knowledgable staff. If we were giving out prizes for passion, these guys would ace it. 

The killer cocktails and platefuls of goodness only just manage to upstage the decor. We want to redecorate our entire kitchen with mustard yellow booths, please. The kitchen is tiny and the bar takes centre stage, making it even more impressive to witness what’s being served up. Bright, modern and clever, Cub is experiential dining without the price tag. And with a regularly changing menu, you’d be forgiven to returning once a month…