Cocktail bartender Ryan Chetiyawardana, a.k.a Mr Lyan, 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 was an exploration in sustainability, with much lower waste and a use of pre-made cocktails and innovative ingredients. This focus on a ground-breaking approach remains in the evolution of White Lyan in Super Lyan, Dandelyan and now the cocktail restaurant, Cub.