We are launching Fermentation Masterclasses in our newly developed 'Cub Cave' underneath the restaurant, with one of the world's most prolific experts on the subject - Dr Johnny Drain.
The hands-on, interactive classes are suitable for all levels of experience and will last approximately 2– 3 hours. Guests will learn about and make several different types of ferments to take away with them. They will also enjoy drinks and snacks from the Cub menu and preview items currently in the development phase by the award-winning team.
The Cub Cave is a fermentation research and development centre that the Cub team use to conceive of and create awesome new flavours. The power of fermentation allows them to use ingredients that might otherwise be thrown away—bread destined for the bin is re-crafted into a delicious miso paste, for example—and the rich and umami-forward flavours created by fermentation are perfect for creating more dynamic vegan and vegetarian food.
This work is led by Dr Johnny Drain, the chemist, writer, cook and consultant with a PhD in Materials Science from the University of Oxford. A go-to expert for chefs looking to find new approaches to cooking and develop new processes, he has previously advised the Argentinian government on how to make better butter; helped set up an ice-cream company in Switzerland; and worked with the three-Michelin-starred restaurant Mirazur in France to develop a local goat butter for their menu. He also explores the future of food through his work co-editing MOLD Magazine, which examines the intersection of food and design.
Cub is a unique, luxury dining experience for guests by internationally renowned bartender Mr Lyan and Doug McMaster of zero-waste restaurant Silo. A weekly changing, ingredient-led menu is informed by sustainable supply and waste reduction, whilst the menu aims to blur the boundaries between food and drink.
Private group bookings are also available on request subject to availability.
Get your tickets here