Michael Thompson has been appointed head chef at Ryan Chetiyawardana and Doug McMaster’s sustainability-focused Cub in London’s Hoxton.
Thompson previously ran a foraging-focused pop-up called Fodder, having worked as a junior sous chef at Fera at Claridge’s and a chef de partie at Pollen Street Social.
McMaster said: “Michael is fiercely impressive; his cooking ability and his flair for sustainable luxury are driving Cub forward to a very special place.”
Thompson said: “Having the opportunity to work with someone like Doug, and learn from him, is a great opportunity. I’m keen to explore sustainability not just from a sourcing point of view, but looking at other elements and aspects of being sustainable that can be brought in to a venue.”
He will also be working closely with fermentation expert Dr Johnny Drain to open the ‘Cub Cave’, a fermentation space in the basement of the restaurant.
The weekly changing menu at Cub is predominantly plant-based and informed by sustainable supply and waste reduction. The venue opened in 2017 at the former White Lyan site, above Super Lyan.
Chetiyawardana also owns Lyaness, until recently known as Dandelyan, at Sea Containers London. McMaster operates Silo in Brighton, which is relocating to London.