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We’re thrilled to be involved with Pub in the Park again this year. We have loved our involvement over the last few years and this year are going to be showcasing The Grazing Goat. Our handsome and popular pub with 8 bedrooms is undergoing a revamp as well as a menu refresh so keep ane eye out for what we’ll be serving at Pub in The Park this year.
Some say the roast is the main event. We’d argue the Yorkshire Pudding has been quietly stealing the show for years.
Consider this your official invitation to hibernate at the pub. There’s a cosy corner at The Orange with your name on it.
This months Dish with Tish is a celebration of all things autumnal, with Ben Tish’s Butternut Squash Fritti, Crispy Sage & Honey taking centre stage.
Ribbons of seasonal Butternut Squash dipped in a light, crispy batter, topped with Sage and a generous drizzle of Honey. Golden, crunchy and wonderfully moreish, it’s the perfect seasonal starter or side dish to try at home.
Read the full recipe via the link in bio.
Candlelight, Champagne and a table laden with good things. Our kind of dinner party, with none of the washing up.
This month, Cubitt House Drinks With Asterley Bros.
A little British ingenuity, plenty of patience and a great deal of good taste. Just how we like it.
From spiced wine to Amaro, Sweet Vermouth and a rather good Martini, we’re getting to know the wonderful world of @asterleybros
From a spiced wine base to their signature Amaro, Asterley Bros have mastered the art of British aperitifs. Their journey led to a beautifully crafted Sweet Vermouth, launched at Schofield’s, alongside a Dry Vermouth made for a rather good Martini.
#CubittHouse #CubittHouseDrinksWith #AsterleyBros
