The 5 Best British Starters to Order in a Pub
Few things embody British food culture quite like gathering around a pub table and tucking into traditional gastropub fare. Like most food lovers, we appreciate a Sunday roast or classic fish and chips, but oftentimes, it’s the starters and small plates before the main event arrives that gets us most excited. Whether it’s a plate of freshly shucked oysters, a perfectly crisp Scotch egg or a golden sausage roll fresh from the oven, these dishes have become woven into the fabric of the UK’s dining traditions.
At their best, British starters are rooted in local ingredients, regional traditions and a sense of conviviality that has defined pub life for centuries. They are dishes designed to bring people together, spark conversation and set the tone for a memorable meal.
Here are five of the very best British starters to order in a gastropub, and where to enjoy them across Cubitt House.
- Oysters
There are few foods more synonymous with British culinary heritage than oysters. Long before they became associated with luxury dining, they were one of Britain’s most abundant and accessible foods; Londoners have been enjoying oysters for centuries, with records showing they were sold throughout the capital’s markets as early as Roman times. During the Victorian era, they were consumed in extraordinary quantities, becoming a staple of everyday dining.
Today, oysters have returned to their rightful place as one of the great British delicacies. Served simply with lemon, shallot vinegar or a touch of hot sauce, with a glass of English sparkling wine or a crisp pint at the bar, they remain one of the finest ways to begin a meal.
For those searching for the best oysters in London, you’ll find them on the menus of many a Cubitt House pub. At The Orange and The Thomas Cubitt, they are served with a piquant mignonette sauce, while at The Alfred Tennyson, oysters and fizz are a key part of the menu, with the option of pickled cucumber and green apple or shallot mignonette and the choice of three English sparkling wines.
- Scotch Eggs
The Scotch egg may be one of Britain’s most beloved pub snacks, but its origins are surprisingly refined. Many food historians trace its beginnings to London’s Fortnum & Mason in the eighteenth century, where it was created as a portable meal for travellers. Since then, it has become a cornerstone of British pub food and one of the most recognisable examples of gastropub food.
The beauty of a great Scotch egg lies in its balance. It comprises a soft-yolked egg encased in expertly seasoned sausage meat, coated in golden breadcrumbs and fried until crisp. It is comforting, satisfying and deeply nostalgic.
When looking for a Scotch egg in London, you’ll often find excellent examples across the Cubitt House neighbourhood pubs, particularly in Marylebone, Belgravia and Mayfair where traditional British cooking remains at the heart of our menus. At The Barley Mow, we serve our Scotch eggs with a perfectly balanced cider mustard mayonnaise, while The Princess Royal‘s smoked trout Scotch egg is a deliciously modern take on traditional pub fare.
- Sausage Rolls
The humble sausage roll has enjoyed something of a renaissance in recent years. Once reserved for bakeries, sporting events and picnic baskets, it has become a staple of modern British gastropub dining. Yet despite its elevated status, the appeal remains remarkably simple: good-quality sausage meat, buttery pastry and proper seasoning.
The origins of the sausage roll can be traced back centuries, influenced by both British and European pastry traditions, but the modern iteration of the snack was created in early 19th-century London. Inspired by French pâté en croûte, English bakers wrapped seasoned pork in pastry, resulting in an affordable, portable street food. Today, chefs continue to reinvent the dish using heritage-breed pork, seasonal fillings and creative accompaniments.
At Cubitt House, our sausage rolls celebrate the very best of British produce. Served warm and golden, they are the kind of dish that naturally encourages sharing around the table. For those seeking the best sausage roll in London, check out The Barley Mow in Mayfair and The Builders Arms in Chelsea, where classic sausage rolls are served with tangy chop sauce, or head to The Coach Makers Arms in Marylebone, where the pub staple comes accompanied by house ketchup – a winning combination. After all, some classics need very little improvement.
- Prawns
While seafood often evokes thoughts of Britain’s coastline, prawns have become an increasingly popular feature of modern pub menus across the country. Served grilled, roasted or bathed in garlic butter, a prawn starter offers something a little lighter while delivering plenty of flavour.
You may have heard of a ‘pint of prawns’ – a pub stalwart. In the 1960s, ’70s and ’80s, travelling fishmongers would go to working men’s clubs and local pubs to sell fresh shellfish. A pint glass turned out to be the perfect portion (for both fishmongers to measure out and publicans to sell to patrons), which resulted in the pub classic.
Today, king prawns continue to feature across many modern gastropub menus, including several at Cubitt House. At The Alfred Tennyson in Belgravia, red prawns are paired with romesco sauce and preserved lemon for the perfect balance of smokiness and brightness. At Marylebone’s The Grazing Goat, crispy prawns are served up with a lime aïoli for dipping. Looking for a classic prawn cocktail? Head just down the road to The Coach Maker Arms for this signature starter.
- Devilled Eggs
Devilled eggs are a wonderful example of British cuisine at its best: unpretentious, flavourful and deeply rooted in tradition. Once considered a staple of British dinner parties and family gatherings, this retro classic has found a new audience thanks to chefs embracing nostalgia and celebrating traditional recipes.
The term ‘devilled’ refers to the addition of mustard, pepper and other spices which add a gentle kick to the filling. Combined with creamy yolks and finished with herbs or other garnishes, the result is a ’70s-inspired starter that’s as stylish as it is simple.
At Cubitt House, dishes like devilled eggs sit comfortably alongside oysters, Scotch eggs and seafood starters, offering a lighter option that remains rich in character. Devilled eggs may be served without accompaniment, but some of our pubs’ pairings are too good not to try; Alf’s restaurant upstairs at The Alfred Tennyson serves theirs alongside smoked anchovies, which adds even more pep to the dish, while The Coach Maker Arms‘ samphire side is an inspired partner.
Discover Classic Pub Starters in London at Cubitt House
What connects these five dishes is more than their popularity. Each tells a story about Britain’s food heritage, our relationship with local producers and the enduring role of the pub as a gathering place for communities. Oysters and prawns celebrate our coastline, while Scotch eggs, devilled eggs and sausage rolls showcase the beauty of simple ingredients. Together, they represent the very best of British pub fare and most importantly, they’re made for sharing – bringing together friends and family over great food.
Across our family of eight London pubs, you’ll find menus inspired by Britain’s culinary heritage and shaped by the seasons – with all five dishes served in traditional and modern ways. Whether you’re joining us for a leisurely lunch, a celebratory dinner or simply a few starters shared among friends, our pubs provide the perfect setting to enjoy some of the best pub food London has to offer.
Book a table at your nearest Cubitt House pub and discover why these British classics continue to earn their place at the heart of the table.
Book Your Table
