Roaring ahead: Mr Lyan’s latest bar offering at Mondrian’s South Bank Hotel

The menu draws on Chetiyawardana’s scientific, artistic and nomadic background, taking guests on an experiential field guide of the British countryside, curated into choices of cereal, vegetable, mineral and floral.

‘These were different aspects of botany that we wanted to explore, but to do so in a way that showcased the complexities of each,’ Chetiyawardana tells LS:N Global. ‘We didn't want to do literal versions of these categories, for example to have the floral section tasting of pot pourri, but to show that we can demonstrate the complexities of our ingredients depending on how we picked them, grew them or damaged them to create interesting flavours.’

Dandelyan shares the same ethos as Chetiyawardana’s award-winning Hoxton bar White Lyan. Both bars attempt to understand the elements of taste by deconstructing the cocktails into their component parts.

‘We’re taking an almost nose-to-tail approach to plants which we’ve dubbed modern botany,’ says Chetiyawardana. ‘It’s about understanding the processes within our ingredients to draw out unusual flavours with which we can build our drinks.’

For more on Ryan Chetiyawardana’s approach to cocktails, watch our Inform interview with the mixologist and read our Seed about White Lyan.