CUBITT HOUSE EATS WITH SERIES III

CUBITT HOUSE EATS WITH SERIES III

We proudly announce the highly anticipated return of Cubitt House Eats With for its third series with Champagne Philipponnat. Our supper clubs are hosted by a line up of acclaimed culinary talents, commencing with the brilliant Skye McAlpine.

With four celebrated culinary supremos and cookbook authors across the year and across the Cubitt House pubs, we have lots to look forward to. All guests will be greeted with a glass of Philipponat Champagne on arrival, followed by a three course feast specifically put together by our guest cooks. Kicking off with Skye McAlpine on Wednesday 27th March at The Princess Royal, Notting Hill.

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Author of ‘A Table Full of Love,’ Skye McAlpine shares her heart-warming journey through food, weaving tales of love and flavour. Recipes to comfort, seduce and celebrate. Skye is back gracing The Princess Royal, Notting Hill, ready to indulge our guests in an evening where gastronomy meets storytelling. A three course feast of deliciousness and a signed copy of Skye’s book to take home with you.

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Next up on Wednesday 1st May is the maestro of simplicity and flavour, Claire Thomson, joining Cubitt House Eats With at The Orange, Belgravia. Celebrating her book ‘One Pan Chicken,’ she orchestrates a culinary journey —effortless yet tantalising. Claire will be transforming humble ingredients into gastronomic delights. Another three course feast to savour with a copy of ‘One Pan Chicken’ to take home with you.

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Continuing the series we have Farokh Talati who will be cooking from his first book, Parsi at The Thomas Cubitt on Wednesday 31st July. Farokh was born in England but has been fully immersed in Parsi culture, food and cooking his entire life. He recently spent time in India asking every aunt, uncle and cook to teach him everything they knew about the intricacies of Parsi cooking.  Currently Head Chef at St. John he delights staff with his Parsi cooking for staff meals! This will be a three course feast that whisks you away to another culture and you’ll have a signed copy of Farokh’s first book ‘Parsi’ to take away with you.

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Last in the series is Anna Haugh on 16th October at The Alfred Tennyson, Belgravia. Anna is an Irish chef, restaurateur and TV personality.  Cooking is in her bones and sharing in her nature. A born and bred Dubliner, Anna was raised on her mum’s Irish home cooking. In ‘Cooking with Anna’ her debut cookbook, she shares 85 recipes that are as straight-forward as they are delicious. 

 

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We’re thrilled to have teamed up with Champagne Philipponnat for this years Cubitt House Eats With Series. Philipponnat will be treating all guests to a glass of Royale Réserve, Non Dosé NV. A fully paired wine menu will also be available for for all four cookbook authors menus.

Established almost 500 years ago in the heart of the Champagne area, today Philipponnat grows 20 hectares of Premier and Grand Cru vineyards in the outstanding communes of Ay, Mareuil and Avenay. Stylistically, this house focuses on Pinot Noir, with it taking up two thirds of their plots. The house character lies in harnessing the power and fruit of great Pinot Noir without sacrificing freshness or complexity. Bright aromatic complexity marks a common thread in the range while structure is found in freshness and minerality, making it perfect to pair with a flavoursome meal.

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We have one more author to add to the series. Keep an eye out for updates!


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Join our family to find out more on our exciting parties, exclusive feasts, chef series and much more.

Blanc de Blancs and Oysters this July with @charlesheidsieckchampagne. The very best of combinations this July across a select few of our pubs. Buy a bottle of Charles Heidsieck Blanc des Blanc Champagne and enjoy half a dozen oysters on the house 🦪🥂 #CubittHouse #LondonPubs
@robin.gill.food is taking control of the #DoughDiaries this month and what a pizza it is!

As Robin says, it is named after the fierce and wonderful women of Napoli who run the city. A tomato base pizza with fennel seed salami, Fiarelli, ricotta, chilli oil and finished with shaved pecorino and capers. The fennel seed sausage salami is made from scratch in our kitchens.

The key ingredient of the pizza is a traditional preserve called Friarelli. This is a nettle type leaf, which is cooked in oil, garlic and chilli and is made mostly by the women running the farms and households in Campania, Italy!

Available for the month of June, get down to @theorangepublichouse to try it now! 🧡🍊🍕 #CH #CubittHouse
💃🍸 LAST CHANCE TO WIN THE ULTIMATE GIN ESCAPE 🍸💃⁠
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Head to our competition post where we have partnered with our good friends @haymansgin to give one lucky person the chance to win:⁠
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⭐️ A one night stay for two at our Princess Royal with dinner and breakfast included⁠
⭐️ A tour of Hayman's beautiful distillery⁠
⭐️ The ultimate gin fan's treat, a Hayman's Gin Hamper⁠
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Competition closes tomorrow at midnight so be quick and best of luck! #CH #CubittHouse

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