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Studio Lates
Salt & Vinegar: the flavour powerhouses
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
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
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Sunny Hodge: taking the terror out of terroir
53:06|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.studioStudio 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 CoolerSaffron gin, ‘faux fino’, orange zest, Fever-Tree White Grape & Apricot SodaReal Good Orange WineSkin contact moscato orange, PugliaTerroir ManhattanHautes Glaces Indigene, grape must vermouth, Bentonite clayBlack olive & grape tapenade, hazelnuts & tarragonFresh ricotta, pickled elderflower, beetroot molassesStudio Lates popcorn mega mix, with Sri Lankan spices and Mediterranean herbsCredits:Podcast artwork: NicoNicoMusic: Blue Dot SessionsProduction: Lucy Dearlove & Mr Lyan StudioWelcome to Studio Lates
05:26|Introducing Studio Lates, a brand new podcast by Mr Lyan Studio, in partnership with Fever Tree and co-hosted by Ryan Chetiyawardana and Anna Sulan Masing.