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THE ART OF SUNDAY: BEST PUBS IN LONDON FOR A FATHER’S DAY SUNDAY ROAST

THE ART OF SUNDAY: BEST PUBS IN LONDON FOR A FATHER’S DAY SUNDAY ROAST

For many of us, our dad was the first person who took us to the pub. When we were younger, this usually meant a half-pint of coke and a shared packet of salt and vinegar crisps after a bike ride on the weekend. Later, it was getting a round of pints of lager in, and maybe some Pork Scratchings, while we watched the rugby. Dads and pubs are uniquely interlinked in our consciousness, and it’s probably why they always feel like such a comforting place to return to.

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Where to Go for a Father’s Day Sunday Roast in London

So if you’re stumped as to where to take your ‘old man’ this Father’s Day (Sunday 15th June), then may we suggest you look no further than your favourite Cubitt House pub? After all, it’s the perfect spot to enjoy a leisurely afternoon together, first with a Sunday Lunch (his favourite meal), followed by a few drinks and perhaps even a couple of rounds of cards, all in a convivial, non-stuffy atmosphere (dad hates posh restaurants for this very reason). Bonus points: he can wear what he likes – which as we all know is very important to dads.

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The Art of Sunday at Cubitt House: Why It’s the Perfect Father’s Day Out

Our Sunday Roasts are renowned for being particularly scrumptious too, if we don’t say so ourselves. It’s something to do with the deliciously tender cuts of Chicken, Lamb, Pork and Beef we serve, sourced from the best local butchers, or maybe the secret recipe of our perfectly fluffy-yet-crispy Roast Potatoes. We even take our vegetables seriously, selecting only the best in season greens. And it should go without saying that our Gravy is thick, our Yorkshire Puddings generous and our Cauliflower Cheese decadent.

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The Thomas Cubitt and The Barley Mow: Two Great Pubs for a Father’s Day Lunch

Those who are looking for a traditional gastropub experience should head to The Thomas Cubitt in Belgravia. A local institution, the classical Georgian architecture is sure to be a hit with dad, giving it the feel of being a boozer that’s stood the test of time. Similarly, The Barley Mow in Mayfair is another great option, with its quintessentially British pub atmosphere – a rare find in this neighbourhood.

Book The Thomas CubittBook The Barley Mow
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Alf’s at The Alfred Tennyson: A Refined Father’s Day Lunch in Belgravia

Is your dad an appreciator of the finer things in life? Then there’s always Alf’s, the upstairs restaurant at The Alfred Tennyson. Newly opened earlier this year, it offers a more refined dining experience, albeit without a hint of sniffiness – this is still a Cubitt House pub, after all. Think gorgeous interiors, a relaxed atmosphere and slightly more elevated menu than downstairs. Of course, it doesn’t really matter which of the pubs you choose: each promises a relaxed, convivial atmosphere, warm hospitality and delicious food.

Book Alfie's
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The Best Father’s Day Gifts to Pick Up from Cubitt House

And if you’re yet to buy your dad a gift this Father’s Day, then you can’t go wrong with our Cubitt House Extra Virgin Olive Oil, especially if your pa fancies himself a bit of a chef. On that note, actually, you could also give him our Head Chef Ben Tish’s cookbook, Mediterra, to put his money where his mouth is (and so that he can recreate some of Ben’s yummiest dishes at home for you). Not that he’ll want anything from you anyway – in fact, the best gift you probably could give him would be another drink at the bar. It’s your round anyway.

Celebrate Father’s Day 2025 with a Complimentary Pint at Cubitt House

Should you need any further encouragement to book, there’s this: guests who pre-book for Father’s Day will receive a complimentary pint of Singlefin Lager from Harbour Brewing, a little extra cheers from us to all the amazing dads out there.


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Day 9: For those glorious in-between days, where time slows and the sofa calls. This Christmas Pudding Fudge makes clever use of your leftovers - just pop everything in a pan, stir gently and let the magic happen. Best enjoyed in socks, with something good on the telly.

Ingredients 

400g caster sugar
400g double cream
120g golden syrup
60g salted butter
120g white chocolate
1 tspn mixed spice
250g Christmas pudding, crumbled

Method

1. Line a shallow 24cm x 20cm tray with parchment paper.
2. Place everything except the chocolate and Christmas pudding in a heavy pan and bring to a boil, while whisking gently.
3. Bring to 121 degrees. Don’t leave the mix alone as it will catch and burn.
4. Remove from the heat, before adding in the chocolate. Whisk well until thickened. 
5. Quickly fold through the Christmas pudding, before pouring the mix into a parchment lined tray.
6. Cut into 2cm squares once set.
Day 8: All the charm of a summer Spritz, dressed up for winter. Locally sourced, effortlessly delicious @haymansgin. Save and share the recipe for this winter warmer now.

Ingredients: 

50ml Hayman’s Sloe Gin
15ml Aperol
150 ml Double Dutch Soda Water
Orange peel and a Rosemary sprig to garnish
Day 7: A retro bite with a Cubitt House flourish. These perfectly seasoned canapés, topped with a bold anchovy and just the right amount of nostalgia, are guaranteed to win over even the most discerning grandparent.

Ingredients (Makes 12 halves)
• 6 large free-range eggs
• 2 tbsp good-quality mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• A pinch of smoked paprika
• A pinch of cayenne pepper
• 1 tsp finely chopped chives
• 6 anchovy fillets (salt-packed or good-quality jarred), halved lengthways
• Finely grated parmesan (for finishing)
• Sea salt & cracked black pepper

Method
1. Place the eggs in a pan of cold water. Bring to the boil, then simmer for 8 minutes. Drain and cool under cold running water. Peel carefully.
2. Halve the eggs lengthways and scoop out the yolks into a bowl. Mash with mayonnaise, mustard, vinegar, paprika, cayenne and seasoning until smooth and creamy.
3. Spoon or pipe the mixture back into the whites. Lay a sliver of anchovy on each egg half, then finish with a fine dusting of parmesan and a sprinkle of chives.

#easyrecipesathome👩🏻‍🍳❤️ #christmas #christmasrecipes #devilledeggs
Day 6: Good things take time -  and this one’s well worth the wait. Our slow-cooked Red Cabbage is the ultimate winter side: rich, gently spiced and just the right balance of sweet and sour. A proper cold-weather companion.

Ingredients (Serves 6–8)
• 1 medium red cabbage (about 1kg), finely shredded
• 2 red onions, thinly sliced
• 2 apples, peeled, cored, and diced
• 50g butter
• 2 tbsp olive oil
• 100g soft brown sugar
• 150ml red wine vinegar
• 150ml red wine
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tsp allspice
• Sea salt & cracked black pepper

Method
1.	Heat the butter and olive oil in a heavy-based pan. Add the onions and cook gently until soft and sweet - about 10 minutes.
2.	Stir in the apples, sugar, vinegar and wine. Add the spices and bring to a gentle simmer.
3.	Fold in the shredded cabbage, season well and cover with a lid. Cook slowly over a low heat for 1½–2 hours, stirring occasionally, until the cabbage is tender and glossy.
4.	Remove the lid for the last 15 minutes to let the liquid reduce and become sticky. Season and serve warm.
Day 5: No one wants a dry roast. But thin gravy doesn’t do much better. Enter our Bread Sauce, rich, silky and elevated with a whisper of Truffle. Perfect for mopping up those golden roasties. It’s not just a side. It’s a statement.

Ingredients (Serves 6–8)

• 600ml whole milk
• 100ml double cream
• 1 small onion, peeled and halved
• 2 bay leaves
• 1 sprig of rosemary
• 3 cloves
• 100g fresh white breadcrumbs (preferably sourdough)
• 40g unsalted butter
• 1 tsp truffle paste or a few drops of truffle oil 
• Finely grated parmesan
• A pinch of grated nutmeg
• Sea salt & cracked black pepper

Method
1. Pour the milk and cream into a saucepan. Add the onion, bay leaves, rosemary, and cloves. Bring to a simmer, then remove from the heat and let it infuse for 20–30 minutes.
2. Strain the milk into a clean pan and bring back to a gentle heat. Stir in the breadcrumbs and cook slowly until thickened and silky - about 10 minutes.
3. Add the butter, nutmeg and seasoning, before stirring in the truffle paste or oil sparingly - just enough for an earthy depth. 
4. Whisk in the parmesan and serve in a warmed silver jug.