Welcome to Studio Lates

Hosted by Ryan Chetiyawardana, this episode of Studio Lates featured Ryan’s good friend, superstar chef, restaurateur, and acclaimed DJ/mixtape artist, Chet Sharma. They discussed spices, sourcing chocolate by the tonne, ideas of what heritage means and cool uncles.Chet is the founder of restaurant BiBi in Mayfair, and Chef Patron of 2* Gymkhana in London, and globally. Chet is known for his meticulous sourcing and enigmatic perspective on how heritage inspires cooking. BiBi is inspired a lot by Chet’s grandmothers – and the broader idea of Indian grandmothers – and he’s been a proponent of highlighting those often-overlooked voices. Given his background, the conversation was wide, ranging from science and flavour, to the importance of music.@chetsharmaox@bibi_ldn @mrlyanstudio mrlyan.studioStudio Lates is an events series that we’ve created into a podcast! At Mr Lyan Studio we are lucky enough to have an incredible network of producers, flavour experts, drink specialists and culinary geniuses and we wanted to share their knowledge and showcase their unique talents. It is a series of educational (but fun!) talks, with a focus on topics across the food and drink world. Events are held in the intimate setting of our basement bar at Mr Lyan Studio HQ, and in collaboration with Fever-Tree.For every session, the Mr Lyan Studio creative team creates bespoke snacks and drinks inspired by the speaker. This evening featured the following drinks and snacks:Kochi Spritz: Indian “Aperol”, Alphonso mango ATOM, Fever-Tree ginger beerGreen Mango Gimlet: amchoor cordial, coconut-washed London Dry, coriander seedMasala Punch: The Macallan 12, BiBi Chai, oat, lemonFor the snacks, were were privileged to have two of the wonderful Bibi chefs come and make us some exceptional bites: Curry leaf, seaweed & cumin popcorn (v)Oxford Blue Malai kofta (vg, gf)Tuna Rassam croustadeRose & almond macaron (vg)Bibi playlist - https://open.spotify.com/playlist/42Rp4QVLJTxXKlVURJvJUJ?si=65f5da8860d94372Credits:Podcast artwork: NicoNicoMusic: Blue Dot SessionsProduction: Lucy Dearlove & Mr Lyan Studio Hosted on Acast. See acast.com/privacy for more information.

Hosted by Anna Sulan Masing, this episode of Studio Lates featured Tom Oliver of Oliver’s Cider and Perry. To discuss ‘heritage and deliciousness’ - the search for ancient perry trees, the importance of wild fermentation, and capturing a sense of place. Tom is a cider and perry maker and farmer in Ocle Pychard, Herefordshire. He grows a huge variety of cider apples and perry pears, producing a wide range of ciders and perries from his own fruit, as well as cider apples and perry pears from a select group of partner farmers and orchardists in the county. @tomolivercider @mrlyanstudio mrlyan.studioStudio Lates is an events series that we’ve created into a podcast! At Mr Lyan Studio we are lucky enough to have an incredible network of producers, flavour experts, drink specialists and culinary geniuses and we wanted to share their knowledge and showcase their unique talents. It is a series of educational (but fun!) talks, with a focus on topics across the food and drink world. Events are held in the intimate setting of our basement bar at Mr Lyan Studio HQ, and in collaboration with Fever-Tree.For every session, the Mr Lyan Studio creative team creates bespoke snacks and drinks inspired by the speaker. This evening featured the following drinks and snacks:Pear Shaped Cooler: Perry vermouth, lime flower, blanco tequila, Fever-Tree Mexican LimeShhh Bottle Conditioned Perry: Sparkling Medium Fine Perry, 2024Orchard Old Fashioned: Studio rum blend, blackened pear syrup, Oliver’s Apple Eau De VieApple and pear white kimchiLancashire Poacher cheddar, caramelised onion, apple & espresso chutney Marinated tofu & perry vinegar pickled veg lettuce cupsSalt & cider vinegar popcorn & pretzels Credits:Podcast artwork: NicoNicoMusic: Blue Dot SessionsProduction: Lucy Dearlove & Mr Lyan Studio  Hosted on Acast. See acast.com/privacy for more information.

Hosted by Anna Sulan Masing, this episode of Studio Lates featured wine author and bar owner Sunny Hodge to discuss the complexity of terroir (does it even exist?!), demystifying wine, and understand the science behind the grape. Sunny owns and runs two bars in London: Diogenes the Dog and Aspen and Meursault; and is the author of The Cynic’s Guide to Wine, published in 2025 and winner of the Guild of Food Writer’s Drinks Writer Award in 2026.@sunnyhodgewine @diogenes_thedog @bar_aspen @mrlyanstudio www.mrlyan.studioStudio Lates is an events series that we’ve created into a podcast! At Mr Lyan Studio we are lucky enough to have an incredible network of producers, flavour experts, drink specialists and culinary geniuses and we wanted to share their knowledge and showcase their unique talents. It is a series of educational (but fun!) talks, with a focus on topics across the food and drink world. Events are held in the intimate setting of our basement bar at Mr Lyan Studio HQ, and in collaboration with Fever-Tree.For every session, the Mr Lyan Studio creative team creates bespoke snacks and drinks inspired by the speaker. This evening featured the following drinks and snacks:Faux Fino CoolerSaffron gin, ‘faux fino’, orange zest, Fever-Tree White Grape & Apricot SodaReal Good Orange WineSkin contact moscato orange, PugliaTerroir ManhattanHautes Glaces Indigene, grape must vermouth, Bentonite clayBlack olive & grape tapenade, hazelnuts & tarragonFresh ricotta, pickled elderflower, beetroot molassesStudio Lates popcorn mega mix, with Sri Lankan spices and Mediterranean herbsCredits:Podcast artwork: NicoNicoMusic: Blue Dot SessionsProduction: Lucy Dearlove & Mr Lyan Studio  Hosted on Acast. See acast.com/privacy for more information.

Hosted by Ryan Chetiyawardana, this first episode of Studio Lates brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients. Salt & Vinegar are ingrained into our language about seasoning foods — especially in the UK — but they’re often just regarded as blank ingredients to use from a taste perspective when they are actually powerhouses in flavour.@dornochcraftvinegar / dornochcraftvinegar.com@angela_clutton / angelaclutton.com@blackthornsalt / blackthornsalt.co.uk mrlyan.studioStudio Lates is an events series that we’ve transformed into a podcast! At Mr Lyan Studio we are lucky enough to have an incredible network of producers, flavour experts, drink specialists and culinary geniuses; we wanted to share their knowledge and showcase their unique talents. It is a series of educational (but fun!) talks, with a focus on topics across the food and drink world. Events are held in the intimate setting of our basement bar at Mr Lyan Studio HQ, and in collaboration with Fever-Tree.For every session, the Mr Lyan Studio creative team creates bespoke snacks and drinks inspired by the speaker. This evening featured the following drinks and snacks:Long Ferment Highball: Dornoch Whisky, rhubarb shrub, green peppercorn, Fever-Tree Soda WaterElderflower Spritz: Elderflower Vinegar, Gin, Fever-Tree Elderflower TonicRojak Gibson: Vodka, vermouth blend, Rojak vinegar & Blackthorn Salt pickled onionWhipped elderflower ricotta, pickled rhubarb , Blackthorn SaltFresh pea hummus, sesame seeds, vinegar glaze, fresh mintBrown butter, salt & vinegar popcornCredits:Podcast artwork: NicoNicoMusic: Blue Dot SessionsProduction: Lucy Dearlove & Mr Lyan Studio  Hosted on Acast. See acast.com/privacy for more information.

Introducing Studio Lates, a brand new podcast by Mr Lyan Studio, in partnership with Fever Tree and co-hosted by Ryan Chetiyawardana and Anna Sulan Masing. Hosted on Acast. See acast.com/privacy for more information.