.
As we like to work on our twists, we have brought a carefully crafted dirty version with gentle heat.
The format is identical to the classic option; however, we use St George Green Chile Vodka. That gives the drink a vibrant and deep flavour, with fresh lime, coriander and bell peppers followed by a pleasant little kick at the end. We add a splash of olive brine to finish the drink and give it delicious savoury qualities. Perfect as a sip on its own or paired with Oysters.
50ml of St George Green Chile Vodka
10ml Noilly Prat Original Dry
10ml Olive Brine
Green Olive on a cocktail stick to garnish (and as a delicious martini-soaked culmination of the drink).
Chill your glass first (Coup, Nick & Nora, Martini Glass). Then, fill your mixing glass with ice to the top. Feel free to crack your first ice cubes to add the smaller pieces that will kick-start the dilution. Next, coat the ice with the Noilly Prat and add vodka and the olive brine. Then stir with a bar spoon until the ingredients are combined and chilled while adding dilution that will unveil all subtle notes in your spirits. Next, double-strain it to your chilled glass, ensuring that the drink’s surface looks smooth and creamy without ice shards. Next, pierce a green olive with a cocktail stick and place in the bottom of the glass.
Cubitt House Eats With is back - and the table’s set for Series V.
Save the date. Tickets released for our first chef tomorrow.
12.02.2026.
Our Sunday Icons: The Roast Chicken
Carved to share. Served centre-stage. Every table has a centre. Ours just happens to be soaked in gravy.
#CubittHouse #SundayRoast #RoastChicken #LondonPubs #SundayInLondon #BritishFood
A proper pub, with a proper seat to match.
Settle in - you’ll be here a while.
Interiors by @georgie_pearman
#LondonPubs #BritishPubs #PubInteriors #TheBarleyMowMayfair
#CubittHouse #SixNations
Mark your calendars - the ultimate pub run lands 28th February.
We’re teaming up with @_milepie for an 8-mile, 8-pub, 8-pie challenge in support of @helpforheroes.
Starting in Notting Hill and ending at The Orange in Belgravia, the run will hit all eight Cubitt House pubs - with a pie (and pint) at each.
Want in? Sign up via the link in bio to join us for the final leg and post-run celebration at The Orange.
Route reveal coming soon…
To mark the start of the Six Nations, we’ve teamed up with The Rugby Lives podcast for an exclusive series recorded right here, in our pubs - where food, rugby and farming go head-to-head.
First up, England legend Julian White MBE joins Chef Director Ben Tish at The Coach Makers Arms to talk scrum life, South Devon cows, and the shift from rugby boots to muddy boots.
Stay tuned, the first episode drops this Wednesday, 4th February.
@therugbyjournal
@alexmeadeditor
@whitey.southdevons
@kennylogan11
