Mr Lyan Studio, 153-155 Hoxton Street, London (2026)

27/02/2026

We’re super excited to welcome as our new Operations Coordinator at Mr Lyan Studio. 🥳

Originally from Melbourne and now two years into London life, Claire brings a powerhouse background, from leading global marketing programmes at Mastercard UK to shaping campaigns and platforms across fintech, sustainable consumer, food & beverage, and brewery ventures.

Claire first joined the Lyan world behind the bar at Seed Library, before stepping over to the Studio team.

When she’s not making magic in Notion (or doing office DIY), you’ll find her cycling back roads, surfing remote coastlines, ski jumping (😉) or performing stand-up.

06/02/2026

Studio Lates: Tuesday 17 Feb ‘Taking the Terror out of Terroir’ with , sponsored by

What questions do you have about terroir? Drop your thoughts in the comments and we’ll get Sunny to answer all your burning questions around nature, wine and flavour!

Sunny published ‘A Cynic’s Guide To Wine’ last year, a book that strips back some of the romance around wine and gets deep into the science - from how it is grown, to why it tastes the way it does.

Sunny’s first bar, Diogenes The Dog, is named after the Greek philosopher who founded the concept of cynicism.

So what does Sunny mean when he talks about ‘Soil Science’ and how can science answer questions around flavour, and what does terroir mean and what should we pay attention to when thinking about where wine is made?

As with every Studio Lates we have delicious drinks and snacks – has been busy in the prep room developing some exciting drinks for the evening.

Tickets are available via link in bio!

30/01/2026

We’re excited to have been named as number two in Spirit Buisness’ top 50 most innovative spirits launched in 2025!

It took years of research and development - we wanted to create a product that drew on the tradition of bitters, whilst also bringing the vibrancy of Sri Lankan flavours to the forefront. It was important that each of the SKUs captured a sense of place, as well as effectively showcasing the essence of hard to capture ingredients such as rambutan, pekoe tea and calamansi.

Creative lead Mark Low says “We didn’t make it easy for ourselves. Every product has a completely different set of ingredients, from the botanical bill of the bitters portion of the recipe, to the teas that are cold brewed for the dilution and additional tea tinctures, not to mention the extracts and distillations layered on top. They’re not fast or straight forward to make, but it was vital for us to make sure that each flavour note was represented in the final product, giving people consistent access to these profiles all year round anywhere in the world.”

The range is available to buy on Whisky Exchange now, link in our bio.

20/01/2026

Studio Lates is making a comeback, and we’re very excited to announce that this year we’ve teamed up with to bring you a fresh batch of exciting speakers, hot takes, and of course, top-tier drinks and snacks.

Wine expert, Sunny Hodge, is leading the way for 2026, with the topic of ‘Taking the terror out of terroir’. On the 17th February, he will delve into the science behind the terroir in wine and how we can use this knowledge to work our way around a wine list.

Sunny is a prominent figure in the London wine scene, the founder of award-winning wine bars Diogenes the Dog and Aspen & Meursault, an author, a wine judge, and an educator. He is a proponent of using science to demystify wine and challenge conventional wisdom.

The team is working away on the drinks R&D, keep your eye out for teasers, but the tickets are out NOW - don’t sleep on it!

Ticket link in bio 🎟️

09/01/2026

We’re Hiring!

We are on the hunt for a Brand Ambassador for to represent , and Cocktail Seasonings.

The role includes brand advocacy, sales, account building and maintaining existing relationships. In addition to social media requirements and event hosting.

Find the link in our bio for the full job description.

To apply, please send your CV and short bio to [email protected] and we’ll be in touch if we think there could be a fit.

02/01/2026

This year we launched our event series Studio Lates! We invited guest speakers to our basement bar space and curated an evening based around interesting conversations, paired with bespoke cocktails and homemade snacks. Highlights include:

Alice Lascelles talking all things martini, with a Belvedere, champagne, maple, shiso martini. Plus we made a delicious Rhubarb vermouth N/A martini, which turned out to be a big hit!

Georgie Bell from The Heart Cut hosting a panel of English Whisky makers - discussing the rise of the category and the new GI. East London Liquor Rye Scroppino was delicious plus the HC x Fielden dram.

Johnny Drain retold stories from his new book, ‘Adventures in Fermentation’, and we served up Carbonic Cherry Gimlets, Koji Hardshakes and lots of homemade fermented snacks!

And last but certainly not least, we had Mandy Yin with her newest book, ‘Simply Malaysian’, discussing easy Malaysian recipes that still capture all those delicious flavours – with drinks Rojak Spritz, Teh Tarik Milk Punch, and sambal marinated chicken and mushroom skewers, and pandan pancakes!

31/12/2025

The team’s cultural highlights of 2025:

It was fun to turn our basement bar into a Tuesday night club night for Anna’s book launch in February! So much champagne, cocktails and Asian soft drinks.

Spotting Florist street art around the neighbourhood: There’s one next to Hoxton Brothers shop, Seed Library and his latest one is next to Bebe Bob. And this snap by Roman was in the Guardian!

Seeing Lele compete at World Class Global and become one of the finalists! We’re so proud of you, and excited to see what challenge is up next.

Visiting Waltz bar when it first opened in May. Love all of the vintage glassware and drinks inspired by Japan’s “micro seasons”. It’s now impossible to get a table, so glad we got in there!

Lucky Yu Bakery x Bake St collaborations days – love how Bake St often do collaborations with other bakeries or chef/food people, but this was my favourite. Lucky Yu takes Cantonese flavours and reinterprets them in baked goods.

Marcelos x Lyaness Ice cream Sundae was an iconic collab. Thank you to Lucy for putting the potato ice cream IN the unfiltered martini and serving us tater tots on the side. Potato three ways, always.

Johnny’s book launch at Fortnum & Masons! It was so cool to see this big moment and catch up with some old pals, drink bubbles and fill our boots with fermented goodies!

Sorry not Sorry collective - It’s great to see cool people do cool s**t – for even cooler reasons. Rocky (Lyan Alumni) and the rest of the SNS gang had a fantastic panel discussion about gender equality in hospo, and a takeover at Lyaness.

29/12/2025

Big thank you to all of the incredible people with we’ve collaborated with this year:

Nico Tan - Graphic designer and brand designer. We’ve been working on an exciting project with Nico that will be announced in the new year, stay tuned!

Ink & ReachTV - The faces (and brains) behind the cameras and our partners on Mr Lyan’s Taste Trips TV show. All around good eggs and super talented folks, we’re so excited for 2026 trips!

Whitebox - It was ace to work on a project this year with our friends at Whitebox and our pals Bebe Bob to make our Bebe Lyan Martini available beyond the bar! All ‘boxed’ up in a cute little can – available from Selfridges.

Rambutan - This December we collaborated with Rambutan for a festive event with Sri Lankan buriani, we worked together to create four cocktails using Ceylon Arrack. It was also in aid of raising funds to help support those in Sri Lanka affected by Cyclone Ditwah.

Roxy Yuen- Has been taking the reins on our Three Families socials, and we love her storytelling

Our forever favourites:

Roman Shabodalov- Photographer and filmmaker who captures so much of our work, so beautifully and has been working on our 10 year anniversary films – more to come next year. We also love the fun you bring to our office (especially Jonah)!

Rebekkah Dooley- And social media strategy wizard, who has been taking the story of Mr Lyan’s Taste Trips beyond the screen.

26/12/2025

2025 has been an amazing year! We’ve worked on a diverse range of projects for some incredible clients. Here are a few of the team’s highlights:

Mr Lyan’s Taste Trips - We launched a TV show! It’s won awards and had millions of views online, and millions more eyeballs on them across airports and hotels globally.

Three Families - Since launching last year we have continued to build the brand, taking it on the road to host industry masterclasses in Manchester and Edinburgh.

Port Ellen - Mark and Jere went to Feis Ill to co-host the experience we created with the super exclusive Port Ellen new make.

After Lounge - Helped relaunch the high-calibre sister cocktail bar of the two-Michelin star restaurant, Ever. Reimagining classic style cocktails with superlative produce, through a purposeful and joyful lens.

Allpress - Created seasonal specials for their venues in the UK, Japan, New Zealand and
Australia!

The Cliff Weligama - Designed a new drinks programme for this stunning Sri Lankan destination venue to help elevate their offering.

Hillside - Immersed in the vibrant flavours of the local produce and cuisine of Türkiye, we transformed the cocktail programme of Pasha bar.

Suntory at Tales of the Cocktails - Created a sensory cocktail experience at Tales in partnership with Suntory Global Spirits.

AngloThai - We developed new drinks to go alongside their Michelin starred food, inspired by Thai flavours and UK produce.

Penang Cocktail Week - Anna & Jere led workshops and hosted a bar takeover in Penang (then stopped by Singapore for more of the same!)

19/12/2025

🎄 Festive Friday Drinks 🍸

Every Friday we like to make seasonal cocktails to welcome in the weekend. Summer was Pina Colada Fridays, and for the winter months this year, we’ve gone with obscure classic cocktails.

And, of course, over the last few weeks, we have delved into the Festive spirit. Jere has rustled up a London Calling - fino sherry, gin, lemon, sugar, and instead of orange bitters, shaken it with a clementine.

We’ve also had an ~American~ East London Trilogy, using x Apple Brandy, ELLC Rye and orange bitters.

Other drinks we’ve made are: Hollow Point, De La Louisiana, martini on the rocks from book, Rapscallion, Benedict Arnold, Final Ward… For more festive ideas, check out recipes in The Telegraph, link in bio!

12/12/2025

AngloThai x Mr Lyan Studio – new cocktail menu! 🍸

We worked with the team to create some new drinks that reflect their ideology. Combining local UK produce with Thai flavours, and taking kitchen produce to build the foundations of the drinks.

For example, the Makrut Spritz features British Bianco Vermouth from & English bubbles combined with an aromatic makrut lime cordial. To create the cordial, the team uses nutty English meadowsweet, Thai cardamom, and the kitchen’s surplus makrut limes, providing a refreshing floral backbone to the drink with a delicate cardamom pop! ✨

05/12/2025

Penang Cocktail Week 🍸🇲🇾

In September and were invited to Penang Cocktail Week and Bar Show Malaysia.

Jere participated on a panel with .ciocca of on venue development; and Anna gave a keynote about her favourite drink – tuak, a brewed rice drink from her indigenous Bornean heritage.

The pair also hosted a masterclass on ‘The Art of Storytelling’, and a guest shift at Michelin Guide recognised restaurant, .

Storytelling is integral to the Lyan universe; it is not just an idea but a whole methodology. To begin with the pair identified the importance of understanding the audience – who are you telling the story to? Some key questions revolved around: what did your audience need to know, how were they getting this information (in person, on social media, a website)? This allows you to tell the right story, in the right format for a specific audience.

The week was a celebration of the best bars in the Asian region, and it was an honour to be part of the week – thank you for having us!

📸

Mr Lyan Studio

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