Sustainable restaurant Cub – the brainchild of drinks aficionado Ryan Chetiyawardana and Doug McMaster of pioneering zero waste eatery Silo in Brighton – is opening its door this week to a kitchen takeover by the Bruichladdich Distillery, makers of single malt whisky and The Botanist gin. Until 3rd November, Craig Grozier – in-house chef at the distillery in Scotland – will cook up a 5-course tasting menu using wild and foraged ingredients, each course paired with a different beverage. The aim? To highlight the importance of terroir on flavours in food and drink.

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