Ryan Chetiyawardana
These Eggs Would Give the Easter Bunny Nightmares
We asked our favourite chefs—including Sami Tamimi, Margot Henderson, Jeremy Lee, and Dominique Ansel—to describe their dream Easter egg. Their creations went way beyond chocolate.
These Cocktails Tread the Line Between Pleasure and Poison
Make an extraction one way and it could be a tonic; make it another and it could be toxic.
Meet the Bartender Making Wine Without Grapes or a Vineyard
Ryan Chetiyawardana of London’s White Lyan cocktail bar is making his own “wine” by fermenting herbs, tea, and fruit into an alcoholic drink that mimics the flavours of reds and whites—without grapes.
We Asked Industry Experts What the Restaurant of the Future Will Look Like
Will robots waiters be taking our orders? If tables will have built-in cameras, will we ever need to Instagram again?
The MUNCHIES Guide to Day Drinking
Summer weekends are a time for all-hours drinking. But don’t overdo it on the breakfast mimosas and end up in bed at 4 PM. Heed the advice of our to expert booze panel and day drink in style.
This Cocktail Tastes Like Hammersmith
One bartender is attempting to capture the flavors of London in a series of wild cocktails.
This Bartender Wants to Microwave Your Negroni
“More and more people are cooking exciting things and having a go with food. I want it to be the same for drinks,” says Ryan Chetiyawardana, London bartender and inventor of the Nuked Negroni.