Cocktail bartender Ryan Chetiyawardana goes by Mr Lyan, which is arguably easier to say. He 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, Cub, Lyaness, Silver Lyan and Seed Library.
Ryan grew up in a place where food and drink were the heart of the household. Looking to develop this passion, he began his career training as a chef. As a chef he found himself yearning to get out of the kitchen to have a chat as he loved the personal interaction he had with his friends whilst entertaining at home. When doing a BA and MA at Edinburgh University, his time behind the bar became more focussed.
Studying Fine Arts at Central Saint Martins as well as Biology and Philosophy at Edinburgh University, he found that the bar was perfect for creativity, entertaining and conversation. He also developed his acute palate, experimenting with ingredients, and tailoring his drinks to each person he met, what they were like, their mood and their interests.
How did you get into drinks?
What were your inspirations growing up?
These have come from all over, but especially from my studies and travels. My family has been a huge influence (especially my mum and sister), but I've been very lucky to have had great mentors at every step of my life. When I was very young, I was a huge Michael Jackson fan (which is sad to think about now). Discovering Nirvana at 9 had a huge impact, and being surrounded by '90s culture as a child of the '80s certainly had a big impact.
The link between family and flavour
Again, this was massive. Although we didn’t get a lot of Sri Lankan influence (in fact, I was probably closer to Chinese cuisine growing up through close family and friends), we were taught to be open-minded and willing to try new things.
Hospitality and Business
Hospitality post-COVID
This has been a very tough space, and we're still looking to recover things—although I think the impact of Brexit has been more devastating. But I remain optimistic!
Setting up a business in London and what's different about the city
It's a tough city as it's very expensive, but there's nowhere like it in the world, and I'm so thankful it was our starting point (it was almost New York). The beauty of the city is its diversity and the willingness of Londoners to try something new.
Spiced Rum and Las Olas
What do you think about spiced rum and the development of the category?
Spiced rum has been a very undefined category, but the majority wasn’t massively balanced for me. It was exciting to try Las Olas as it seemed to come from a genuine place, with a connection to a distinct observation—and you feel this in the flavor profile. It's so exciting to see what this can bring to the category and the drinks space.
What does he feel is the difference between Las Olas and other spiced rum brands?
The balance and reflection of the rum are what's exciting—it's both rich and bright, and that duality is really thrilling. The way this links into the cultural partnerships makes so much sense; it's a complex product with both a deep side and an uplifting one.
Looking Ahead
What specific plans do you have coming up?
I'm really excited about the ways we've been able to develop new ideas across all the bars in line with what each of them focuses on. I'm also very proud of the work we are doing at Mr Lyan Studio, where we get to work with such varied partners and different industries.
What do you do to relax?
I love to read and listen to music, but I also enjoy being in nature!
Lessons and Advice
Biggest lesson to date
It's important to ask for help and to measure twice, cut once.
What would he tell someone starting their journey?
Focus on the things you love, and empower people to do the same. Seek out those who can support you on tasks you can’t cover, and value those other skills more than your own. Talent will never outdo hard work, but you're also only as strong as you make others feel.
Advice on making cocktails at home?
Keep it simple and consider the situation as much as you do your favorite flavors! Practicality is as important as the right emotion behind a drink. And get WAY more ice than you think!