Good Things To Read
Celebrate Burns Night at Cub with Progressive Hebridean Distillers
A modern take on classic Scottish dishes with drinks created using The Botanist, Port
Charlotte Whisky and Bruichladdich
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Fancy learning about fermentation? Join us for our Fermentation Masterclasses with Dr Johnny Drain!
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Throughout May, we'll be working on the Feast Fairly campaign which links farmers with hard to sell ingredients and chefs with creativity!
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Chef Túbo Logier will be taking over the pans at Cub!
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We’re very excited to announce that renowned chef Nurdin Topham will be on the pans at Cub for a very special four day takeover from 15th May - 18th May, powered by our pals at Bruichladdich
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Super Lyan is moving! From mid-April our downstairs bar will relocate to Amsterdam!
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Meet Dr Johnny Drain who is heading up our very exciting new fermentation lab (a.k.a. The Cub Cave)
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We recently welcomed writer and activist, Gina Martin to Cub -
"cosy, and cheery, and has none of the pretence or snobbery you might expect from somewhere doing things so brilliantly differently."
read more of what she had to say on us
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With festive fun just a few months away, it’s time to get planning that Christmas work bash. We can promise to make it a unique evening here at Cub, combining tasty plates with delicious cocktails together in one comprehensive set menu, and as always, ingredients thoughtfully sourced, with each dish easily adaptable for vegan and veggie diets (kosher, gluten-free too, we’ve got you covered yo!).
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Our pals at Evening Standard named us one of the Best Sustainable restaurants in London as well as the perfect destination for bad decision makers... That's right... Not to mention they described our open plan kitchen as an instant welcome to "The theatre of creation" - Class!
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We've been included in Vogue's round-up of their favourite sustainable restaurants and bars in the UK... "Sustainable and stylish" - Vogue, you're making us blush but please don't stop!
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The talented Craig Grozier from Fallachan Dining will be taking the reins at Cub for one week at the end of this month. With extreme creativity and passion for our shared values, Craig is heading up four unique dinners inspired by the Scottish landscape, using Ingredients foraged (responsibly!) from the UK, and drinks from The Botanist Gin and Bruichladdich
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Back in April we hosted an exclusive two-night collaborative dinner up in Scotland the lovely Ben Reade and Sashana Souza Zanella of Edinburgh Food Studio - old friends who are shining a light on Scotland’s incredible food and drink history, and the incredible array of produce available.
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This sunshine was on our side this summer as we hosted three alfresco supper clubs, each one located in one of our favourite secret community gardens (there are quite a few of these gems in the city), using ingredients from the garden itself. Diners don’t know where the dinner will take place until tit is revealed on our social channels the day before.
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