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Our October Dish with Tish uses a truly Autumnal vegetable. The Butternut Squash. Frying it in batter with sage and honey is delicious and makes a wonderful starter or side dish.
• 1 medium butternut squash, peeled
• 12 sage leaves
• 2 tbsp runny honey
• Sea salt
Tempura Batter
• 150g plain flour
• 50g cornflour
• 300ml ice-cold sparkling water
• Pinch of sea salt
Method
1. Using a peeler, shave the butternut squash into long ribbons.
2. Heat vegetable oil to 180°C.
3. Fry the sage leaves for 20-30 seconds until crisp. Remove and drain.
4. Mix batter ingredients, leaving a few lumps.
5. Dip squash ribbons into batter and fry for 2-3 minutes until pale golden.
6. Drain and season with sea salt.
7. Scatter with crispy sage and drizzle with honey.
8. Serve immediately.
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
The sound of a pint being poured. Possibly our favourite pub soundtrack.
A Very Cubitt Christmas.
From Mayfair to Notting Hill, our pubs are getting ready for the festive season. Christmas lunches, drinks with friends, office parties and private rooms for those who want the place to themselves.
Book your Christmas at Cubitt House.
Sundays are for feasting. Roasts with all the trimmings, generous jugs of gravy and a table full of people you’d happily spend the afternoon with.
