Explore every episode of the podcast Studio Lates

Hosted by Anna Sulan Masing, this episode of Studio Lates featured Tom Oliver of Oliver’s Cider and Perry. To discuss ‘heritage and deliciousness’ - the search for ancient perry trees, the importance of wild fermentation, and capturing a sense of place. 

Tom is a cider and perry maker and farmer in Ocle Pychard, Herefordshire. He grows a huge variety of cider apples and perry pears, producing a wide range of ciders and perries from his own fruit, as well as cider apples and perry pears from a select group of partner farmers and orchardists in the county. 

@tomolivercider 

@mrlyanstudio 

mrlyan.studio

Studio Lates is an events series that we’ve created into a podcast! At Mr Lyan Studio we are lucky enough to have an incredible network of producers, flavour experts, drink specialists and culinary geniuses and we wanted to share their knowledge and showcase their unique talents. It is a series of educational (but fun!) talks, with a focus on topics across the food and drink world. Events are held in the intimate setting of our basement bar at Mr Lyan Studio HQ, and in collaboration with Fever-Tree.

For every session, the Mr Lyan Studio creative team creates bespoke snacks and drinks inspired by the speaker. This evening featured the following drinks and snacks:

• Pear Shaped Cooler: Perry vermouth, lime flower, blanco tequila, Fever-Tree Mexican Lime
• Shhh Bottle Conditioned Perry: Sparkling Medium Fine Perry, 2024
• Orchard Old Fashioned: Studio rum blend, blackened pear syrup, Oliver’s Apple Eau De Vie

• Apple and pear white kimchi
• Lancashire Poacher cheddar, caramelised onion, apple & espresso chutney 
• Marinated tofu & perry vinegar pickled veg lettuce cups
• Salt & cider vinegar popcorn & pretzels 

Credits:

Podcast artwork: NicoNico

Music: Blue Dot Sessions

Production: Lucy Dearlove & Mr Lyan Studio 

Hosted on Acast. See acast.com/privacy for more information.

Hosted by Anna Sulan Masing, this episode of Studio Lates featured wine author and bar owner Sunny Hodge to discuss the complexity of terroir (does it even exist?!), demystifying wine, and understand the science behind the grape. 

Sunny owns and runs two bars in London: Diogenes the Dog and Aspen and Meursault; and is the author of The Cynic’s Guide to Wine, published in 2025 and winner of the Guild of Food Writer’s Drinks Writer Award in 2026.

@sunnyhodgewine 

@diogenes_thedog 

@bar_aspen 

@mrlyanstudio 

www.mrlyan.studio

Studio Lates is an events series that we’ve created into a podcast! At Mr Lyan Studio we are lucky enough to have an incredible network of producers, flavour experts, drink specialists and culinary geniuses and we wanted to share their knowledge and showcase their unique talents. It is a series of educational (but fun!) talks, with a focus on topics across the food and drink world. Events are held in the intimate setting of our basement bar at Mr Lyan Studio HQ, and in collaboration with Fever-Tree.

For every session, the Mr Lyan Studio creative team creates bespoke snacks and drinks inspired by the speaker. This evening featured the following drinks and snacks:

• Faux Fino Cooler

Saffron gin, ‘faux fino’, orange zest, Fever-Tree White Grape & Apricot Soda

• Real Good Orange Wine

Skin contact moscato orange, Puglia

• Terroir Manhattan

Hautes Glaces Indigene, grape must vermouth, Bentonite clay

• Black olive & grape tapenade, hazelnuts & tarragon
• Fresh ricotta, pickled elderflower, beetroot molasses
• Studio Lates popcorn mega mix, with Sri Lankan spices and Mediterranean herbs

Credits:

Podcast artwork: NicoNico

Music: Blue Dot Sessions

Production: Lucy Dearlove & Mr Lyan Studio 

Hosted on Acast. See acast.com/privacy for more information.

Hosted by Ryan Chetiyawardana, this first episode of Studio Lates brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.

The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients. 

Salt & Vinegar are ingrained into our language about seasoning foods — especially in the UK — but they’re often just regarded as blank ingredients to use from a taste perspective when they are actually powerhouses in flavour.

@dornochcraftvinegar / dornochcraftvinegar.com

@angela_clutton / angelaclutton.com

@blackthornsalt / blackthornsalt.co.uk 

mrlyan.studio

Studio Lates is an events series that we’ve transformed into a podcast! At Mr Lyan Studio we are lucky enough to have an incredible network of producers, flavour experts, drink specialists and culinary geniuses; we wanted to share their knowledge and showcase their unique talents. It is a series of educational (but fun!) talks, with a focus on topics across the food and drink world. Events are held in the intimate setting of our basement bar at Mr Lyan Studio HQ, and in collaboration with Fever-Tree.

For every session, the Mr Lyan Studio creative team creates bespoke snacks and drinks inspired by the speaker. This evening featured the following drinks and snacks:

• Long Ferment Highball: Dornoch Whisky, rhubarb shrub, green peppercorn, Fever-Tree Soda Water
• Elderflower Spritz: Elderflower Vinegar, Gin, Fever-Tree Elderflower Tonic
• Rojak Gibson: Vodka, vermouth blend, Rojak vinegar & Blackthorn Salt pickled onion

• Whipped elderflower ricotta, pickled rhubarb , Blackthorn Salt
• Fresh pea hummus, sesame seeds, vinegar glaze, fresh mint
• Brown butter, salt & vinegar popcorn

Credits:

Podcast artwork: NicoNico

Music: Blue Dot Sessions

Production: Lucy Dearlove & Mr Lyan Studio 

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.