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A WEEKEND IN BELGRAVIA

A WEEKEND IN BELGRAVIA

If you asked a Londoner, they might not immediately be able to tell you exactly where Belgravia is. That’s because it extends across the London postcodes of Victoria, Pimlico and Chelsea, which when you think about it, makes it quite a large swath of the capital! Unsurprisingly, there’s loads to do in this leafy suburb, which is famous for its grand Georgian squares and architecture (hello, our namesake Thomas Cubitt).

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What to do

We’d recommend a Blue Plaque spotting stroll around the neighbourhood to get your bearings – you can find authors Ian Fleming, Bram Stoker and Mary Shelley on these storied streets. Stop off at Cadogan Hall to take in a show (one of the oldest venues in London, it puts on everything from jazz to folk), get cupcakes at pink palace Peggy Porschen and get a massage in Eccleston Yards, the local wellness hub. If it’s sunny, take a book to Ebury Gardens and people-watch, or head to the rooftop at The Orange for a blood orange margarita and smoked almonds. 

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Where to eat & stay in Belgravia

Of course, there are plenty of lovely hotels to choose from in Belgravia, but what about staying in a pub? One of the best known in the area is The Orange Boutique Hotel & Pub, which was recently reopened after an extensive renovation, bringing it back to its former glory. A stalwart in the area since the 1800s, the former brewery is popular with locals and tourists alike, who come here for the relaxed atmosphere and elevated Mediterranean cuisine, including a pizza oven and brand new charcuterie bar. Make sure you experience our Dough Diaries pizza pop-up series this year, where 6 celebrated chefs and cookbook authors bring a distinctive signature wood-fired pizza for a month exclusively to The Orange. Our boutique bedrooms are lovingly furnished with pieces from local designers hailing from the Pimlico Design District and are particularly cosy, with our favourite 100 Acres toiletries in the bathrooms. And with the pub downstairs (or the rooftop bar upstairs), what more could you need?

Shops

If you’re looking for independent shops and boutiques, then you’re in luck. Belgravia’s shopping streets are packed full of them! Pavilion Road is one of our favourites, with everything from foodie stores like London Cheesemongers, Natoora and Bread Ahead, to fashion brands like Olivia von Halle, The White Company and Kate Spade, and it’s completely pedestrianised too, with places to sit in the sunshine in the summer. Motcomb Street is another pedestrianised street, with one of our favourite florists, Neill Strain Floral Couture, and five-storey lifestyle hub Pantechnicon. Then there’s Elizabeth Street, where you can pick up children’s clothes from Pepa & Co, doggy treats at Mungo and Maud, and interior bits at Summerill and Bishop. Basically, you’re going to want to make sure you’ve got enough suitcase space for some bags to come home with you…

 

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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