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5 REASONS TO STAY AT THE GRAZING GOAT

5 REASONS TO STAY AT THE GRAZING GOAT

If you’re visiting London for the first time and stuck for where to stay, then central is usually a pretty good bet, and you can’t get more central than Marylebone. Ideally located for shopping on Oxford and Regent Street, you’re also right next to Oxford Circus Tube station, with connections through the most popular tourist areas. 

Layers of a country pub with a bar, restaurant and 8 perfectly appointed bedrooms, The Grazing Goat Boutique Hotel & Pub is open from breakfast through to dinner, located in the very heart of Marylebone. If that’s not enough, here are 5 reasons why you should stay at The Grazing Goat.

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1. A Great Central Location

The Grazing Goat’s location, just a stone’s throw from Oxford Street, makes it ideal for exploring the West End and its shops, museums and theatres, plus the Central Line, if you want to explore further afield. It’s also handy for a pitstop to rest and refuel, too, especially if you’re laden with shopping bags – the scotch eggs at The Grazing Goat are particularly good for this. Usually, when you stay centrally, you have to put up with a certain amount of noise, but luckily our bedrooms overlook the quiet and peaceful New Quebec Street, so you can expect a good night’s kip. 

2. All Day Dining 

Open from breakfast through to dinner, The Grazing Goat is handy whatever meal you’re looking for. The modern British and European menu has something for everyone: for your complimentary breakfast, there’s a full English, pancakes or shakshuka, for example, while daytime diners can expect burgers, fish and chips and other classic pub fare, plus oysters by the dozen. There’s also an extensive drinks list, from premium draught beers to wines by the glass, or cocktails, as well as loads of non-alcoholic drink options too.

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3. Private Spaces for Parties 

If you’re in London for a big occasion, like a 50th birthday or a wedding anniversary, then you might want a bit more privacy for your celebrations. That’s where our private dining rooms come in handy, offering different sized spaces depending on how many people are in your party and what you’re looking for, whether that’s a dining room, or an entire floor. You can even hire the whole pub if you want! What’s more, we do all the catering and drinks for you, and you can just skip up to bed at the end of the night – result!

4. Cosy Bedrooms 

Speaking of, the bedrooms are all kitted out with luxurious Cotswold Company Emperor and king-size beds. They’ve also got all the necessary mod-cons for a boutique hotel-esque stay, such as crisp linens, en-suite bathrooms, complimentary Wi-Fi and with the pub downstairs, it’s a quick journey home after dinner, too! Whether you’re looking for a romantic getaway to London, on a business trip or a family city break, our boutique rooms offer a tranquil escape from a bustling central London.

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5. Best of British

As with all of our Cubitt House pubs, the spirit of Britain permeates every corner of The Grazing Goat, from the bustling pub downstairs to the intimate haven of the bedrooms. Here, you’ll find a celebration of all things British, reflected in every detail. Locally sourced ingredients from our trusted suppliers find their way onto the menu, offering you a taste of the freshest seasonal produce the country has to offer. Even the walls whisper stories of British heritage with stunning wallpapers featuring eccentric designs.

Whether you’re a local resident seeking a cosy staycation or a visitor from afar, The Grazing Goat’s boutique bedrooms offer a unique opportunity to experience one of London’s greatest neighbourhoods.

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Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.⁠
⁠
Recipe Below: ⁠
⁠
Chocolate half shells⁠
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.⁠
⁠
Chocolate Mousse,⁠
200g dark chocolate⁠
30g butter⁠
3 large eggs⁠
110g caster sugar⁠
150g semi whipped cream⁠
⁠
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk⁠
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode⁠
⁠
Grated chocolate on top of the custard⁠
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.

Just the thing for a slower Easter afternoon.

Recipe Below: 

3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste

Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.

Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer. 

Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.

Sprinkle with demerara and bake 30 mins 150C or until completely set.

#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below: 

Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.

Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel

Cross
50g plain flour
50g whole milk
5ml vegetable oil

Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar

Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.

Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.

Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.

Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.

 #recipe #recipeideas #baking #hotcrossbuns #cubitthouse