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This March, Lyaness, the flagship bar from the world’s most decorated bartender Ryan Chetiyawardana, aka Mr Lyan, will unveil a brand-new menu featuring 15 unique cocktails.

Following the global explorations of the British Cookbook and more recently The Ancestral Cookbook menu, 3.0 Cookbook will offer guests a stripped back approach to mixology, blending storytelling and flavour creation for a multi-layered drinking experience. All with the aim to provide ‘signature Lyan fun, clarity and deliciousness’.

Having looked at very universal feelings and movements within society with previous menus, the 3.0 Cookbook pulls stories from across the world that centre on flavour. Instead of being about ingredients or recipes, the team have sought out human stories of people, place and moments in time and have developed drinks that demonstrate the wonder of knowing the context to some familiar, and some more unusual flavours. By stripping back to these points, the team are also taking guests behind the curtain of how and why signature ingredients are created, and why these are then layered up into the cocktails that are found on the menu.

The Lyaness team will create a pantry of ingredients that channel these stories, but also bring the complexity into the cocktails; eighteen one-of-a-kind ingredients that are at the core of the menu and enable guests to engage with the product in a personal way. These include Tattie Gold, made from a combination of confit potatoes in saffron butter which is emulsified with a rich honey syrup; Szechuan Sauce, a mix of sweet apricot, Szechuan and aromatic spices, reminiscent of a sweet and sour sauce; and Rice-Cream, made by steaming sushi rice to add a luxurious creaminess to cocktails with a touch of minerality.

The menu will feature a variety of serves including a Forbidden Cola that pays homage to sugar-fueled childhood breakfasts across the world, infusing Kellogg’s liquor with Rabbit Hole Bourbon, “magazake”, citrus zest and soda for an energy kick with a side of nostalgia that speaks to the salacious origins of humble breakfast cereals. The Kentakki Fried Cocktail is inspired by the Japanese tradition of gathering around a KFC bucket at Christmas, bringing together The Macallan 12 Double Cask, sansho, togarashi, kombu, spices and citrus for a drink that tows the line between Old Fashioned and Whisky Sour.

Savoury tipples will include an Unfiltered Martini, created by infusing Boatyard Vodka with a ‘really great potato’ mix from the pantry; a Golden Guide, made with Roku, heartwood bitters, Goose Fig and Cocchi di Torino; and the Cheat Code, made with Reyka, crystal almond, toast liqueur and orange bitters. The Faux Fruit Sour is a richer serve which combines Lakes Whisky, peated parsnip amazake, pineapple and sloe; or the Frisbee Fix - a blend of Diplomatico Planas, Pie Wine, passion fruit and lime aperitif.

On the new menu, Ryan Chetiyawardana notes, “Lyaness has always been where we want to push things – for ourselves, but also for our guests and the industry as a whole. We did some very grand menus in the build up to this, and we wanted to strip back and focus on something that’s inherent to the food world, but often misunderstood, or hazily embraced, and that was simply ‘flavour’. We also wanted to give insight to why we seek out the stories we do, and why we focussed on bespoke ingredients within Lyaness. With this final cookbook menu, we’re taking guests behind the curtain of the way we make things the way we do, but also how important bars, people and flavour are to socialising in more interesting ways. This menu is a great insight into the heart of our #HeapsMadShit philosophy.”

Upcoming Sunday Lyan Events

Lyaness has become known for their popular Sunday Lyan events, introduced back in the bar’s Dandelyan days to bring a warmth and convivial fun to Sunday evenings, and allow a different platform for partnerships. As part of an ongoing collaboration with Fever Tree, upcoming events include FOCO’s collaboration on 17th March, with expert bartenders Theo Quinn and Tom Godfrey bringing their team from Barcelona to serve innovative cocktails all day. On 28th April Below Stairs, the award-winning Leeds bar included in Top 50 Cocktail Bars 2024, will take charge with a progressive line-up of cocktails.

For more information please contact

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