#11 Ryan Chetiyawardana - Mr Lyan, Language of Drinking, Magic of Bars, Fermentation, Top Whiskies, Sustainability
Ryan Chetiyawardana aka Ryan Cheti, aka Mr Lyan, is a bartender, bar operator, and author, known for his unique creative style and multi award winning bars in London, Washington DC and Amsterdam, including White Lyan, Cub, Dandelion, Lyaness, Silver Lyan and Super Lyan.
Expect to learn about Ryan’s approach to creativity, how important language is to hospitality and flavour, some of the weirdest ingredients both of us have used or tasted, how Ryan was inspired to make a drink influenced by Chernobyl, challenges the hospitality industry faces, plus a load of chat about whisky, and much more besides.
To support this show please share this episode with anyone who might find it interesting.
Ryan's instagram - https://www.instagram.com/mrlyan/?hl=en
My instagram - https://www.instagram.com/tristanstephenson/?hl=en-gb
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1:42:43
#10 Dr. Nick Wykes - Setting Goals, Motivation, Internal Dialogue & Perspective
Nick Wykes is a former bartender and drinks consultant turned professional sport psychologist who holds a Master’s degree in Sport Psychology and a Doctorate in Sport Science.
There is a lot to be learned from elite performers and how they set goals, manage adversity, and work with other people. These skills are certainly applicable to people who work and train in teams but also relevant to anyone who is striving towards a goal or objective.
One of my goals for this podcast to occasionally bring on guests with expertise in psychology, social sciences, philosophy, business and arts, whose insights might help all of us become happier, healthier and more productive individuals - and thus support our shared curiosity of the history, science, and culture of food and drink.
Expect to learn about what makes a high performance individual, how to set goals and protocols to achieve them, accountability, vulnerability, dealing with failure, managing your internal dialogue, dealing with stress and anxiety, maintaining perspective, motivation.
Please rate and subscribe to support this podcast.
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1:27:11
#9 Adrian Bridge - CEO of Taylor's Port, History, Challenges & Innovation, Port Tourism
Adrian Bridge is the CEO of Taylor’s, Croft, and Fonseca Port Wine brands, a hotelier, museum owner, and holder of perhaps the greatest collection of glassware on the planet. This interview was recored in one of Taylor’s port lodges on the banks of the Douro river.
To watch it in full atmospheric 4K HD head to the Curious Bartender YouTube channel: https://www.youtube.com/channel/UCVD2zCfy0GVCd5kFTmbsr_A/
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1:50:23
#8 Angus Winchester - 36 Years of Bars, Tanqueray Ambassador, Classic Cocktails, Ukraine
Angus Winchester is a 36 year legend of the hospitality and drinks industry who has worked with bars and bartenders across the world. He was the ambassador for Tanqueray Gin for a number of years, and has also worked with Sean Finter at Barmetrix, BCB in Berlin, and the Dark Horse bar in Bath.
Follow him on Threads and IG: @anguswinchester
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2:37:59
#7 Vikram Achanta - Indigenous Indian Spirits, Indian Bar Culture, Indian Whisky, Awards
Vikram Achanta who is a 25 year veteran of the India bar and drinks industry. He is the founder of Tulleeho, one of the country’s premiere education and consultancy agencies, the co-founder of 30 Best Bars in India and the co-founder of India Bartender Week.
This conversation, recorded in October at Bar Convent Berlin, features Vikram, who was delivering a seminar on the rise of indigenous Indian spirits. I spent an insightful hour with him during the event.
In the first 15 minutes, Vikram discusses the rapid evolution of the Indian bar scene, which has progressed significantly since my last visit to Delhi over a decade ago.
We then delve into spirits production in India, covering gin, rum, and whisky—India is now the world’s largest whisky producer, consumer, and a major importer of Scotch. We also explore Indian agave spirits and dedicate the second half of the episode to Mahua and Feni, two lesser-known indigenous spirits made in small, traditional distilleries.
It’s fascinating to consider whether these unique spirits could someday achieve global recognition, much like mezcal has in recent years.
Brasil