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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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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