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BEST PUBS IN LONDON FOR A WORK CHRISTMAS LUNCH

BEST PUBS IN LONDON FOR A WORK CHRISTMAS LUNCH

Despite protestations to the contrary, the work Christmas party has become a treasured tradition for many. While yes, it might seem like organised fun (nobody likes that), and enforced socialising with colleagues you think you have little to do with, it’s actually a great opportunity to bond as a team and discover that Jenny from Accounts is also an Only Connect mega fan (maybe she can be on your quiz team in 2026?). And it beats being in the office, too. It’s a win-win situation. 

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The Best Place For A Work Christmas Lunch: No Ifs, Buts Or Maybes

Of course, the only acceptable place for a work Christmas lunch is the pub – and more specifically, one belonging to Cubitt House. With eight pubs spread across central London in Marylebone, Chelsea, Belgravia, Mayfair and Notting Hill, chances are there’s one close to your office, and if not, they are all easy enough to get to their proximity to the Tube. But that’s not all. Having your work dinner at a central location means more people are likely to come, boosting the atmosphere and allowing everyone to stagger home at the end of the afternoon – or night, we don’t judge.

Forget being ignored at the bar for 25 minutes or waiting half an hour for a stone cold plate of turkey. Think smooth, stress-free celebrations, in bars, snugs, dining rooms, and conservatories all available to privately hire, there’s a space to suit every group size – whether you’re a tight-knit team of 6, or a company of 50.

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Private Hire In Belgravia: From Speakeasy To Feasting Room

Take our recently renovated Belgravia pub, The Orange. The bright and airy Main Dining Room caters to groups of 45, while upstairs on the first floor you’ll find the aptly named Feasting Room, which seats 14. With its round table, you can forget asking your neighbour to pass the salt, or being cornered into an hour-long conversation about the head of HR’s new kitten. Perhaps best of all is the speakeasy style bar on the lower ground floor, the Blood Orange Bar, which does a mean Blood Orange Margarita and even has a separate curtained off area for those of you planning raucous gatherings.

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Grand Fireplaces And Cosy Corners In Marylebone

If it’s a full company-wide lunch, then The Grazing Goat is the one for you. Our Marylebone pub’s beautiful First Floor Restaurant takes over the entire floor, fitting 70 people comfortably. With sash windows and a fireplace, it’s got the perfect cosy winter vibe too. For slightly smaller teams, there’s the Back Dining Room (seats 45 people) which has an atrium ceiling and grand open fireplace. 

A Christmas Lunch Fit For Royalty In Notting Hill

For slightly fancier gatherings, then head to Notting Hill, specifically The Princess Royal pub. Two of the private dining rooms – The Charlotte and The Victoria – named after queens, naturally, are amongst the grandest, with chandeliers and all that jazz. We’re also partial to the light-filled Conservatory, which is particularly atmospheric in the winter months, especially if there’s a light drizzle of rain (or snow – Christmas miracles can happen). Another classy option is The Upstairs at The Coach Makers Arms, which has beautiful sage green walls and banquette seating at its long table seating 48.

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Our Feasting Menu: Festive Classics With A Modern Twist

Of course, this being Christmas, we pull out all the stops food wise too, with a menu of festive classics with a modern twist. Your lunchtime feast begins with a trio of starters: Cashel Blue Cauliflower Cheese Croquettes served with Herb Aïoli, Hot Smoked Trout & Horseradish Rillettes, and Pickled Radish & Cucumbers Winter Squash accompanied by Carlin Peas, Sage & Yorkshire Pecorino. 

For the main event, it’s Turkey (of course) – and the best in the business too, a roast Norfolk bronze. Expect all the trimmings, including Garlic & Sage Sourdough Bread Sauce, Honey & Mustard Pigs in Blankets and Sage & Bacon stuffing, made with sustainably-sourced livestock courtesy of our farm-to-pub partnership with the Nevill Holt Estate.

Alternatively, if you’re already anticipating being all-turkeyed out – there’s the Mustard Cured Roast Wiltshire Beef, which comes with Horseradish Crème Fraîche. And never fear veggies, there’s the Raclette, Celeriac, Leek & Rosemary Pie, doused in Vegetable Gravy. Everyone gets Garlic & Herb Roast Potatoes, Sprouts & Chestnuts, Spiced Heritage Carrots and Port Braised Red Cabbage.

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Christmas Puddings At Cubitt House Pubs In London

We all know that dessert goes in a separate compartment, so you’ll have plenty of room for Guinness Sticky Toffee Pudding, with Malt Butterscotch and Cornish Clotted Cream, and Pump Street Chocolate & Orange Fudge, to finish everything off. Drinks are important too: that’s why we’ve got seasonal favourites like mulled wine and festive-themed cocktails, not to mention all the classic go-tos, from fine wines to craft ales. It is Christmas, after all. 

Beat the festive rush and book a table or space at your favourite Cubitt House pub today.

Book Here

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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