The Nudge says: Set in a light, bright space above Hoxton's Super Lyan (and also aiming for a zero-waste philosophy) here's what they're doing there…The idea is to “blur the boundaries between food and drink”. To do this, there's one long bar stretching the length of the space, which will act as a pass simultaneously.
Olive Magazine says: Cub is like no restaurant in London, or the UK, actually. From the brains of drinks maestro Ryan Chetiyawardana, and zero-waste chef and restaurateur Doug McMaster (of Brighton's Silo), the “drinks-led dining experience” opened in Hoxton this autumn. read more
Wallpaper says: Stepping away from the traditional food and drink pairing at the dinner table, Cub lays out its delicacies in 'courses', which can include just a standalone dish or drink…Opposite is the bar and kitchen pass, which extends to the entire length of the space, complemented by repurposed interiors such as the paper mulch and cork pendant lights. read more
Culture Whisper says: Cub's mantra is to produce delicious, creative food, and not destruct the planet as they go and show luxury and low waste can co-exist. The team grow their own ingredients and go way beyond being merely local and in season. read more