Cubitt House has partnered with Nevill Holt Estate in Leicestershire on an exclusive seasonal farming and livestock project, built around the highest standards of quality, provenance and welfare.
The Cubitt House x Nevill Holt Specials: Slow-Grown Hubbard Chickens
As part of this collaboration, we’re rearing our own Hubbard chickens, free-range birds that are slow-grown for flavour and character. Raised outdoors with space to roam, they begin life on a wholegrain and compound feed before naturally foraging across the estate, enjoying a diet of plants, herbs and insects. Grown to a mature age of 10 to 12 weeks and processed locally at Fosse Meadows, their journey is deliberately short to reduce stress and enhance quality. The result is a bird with real depth, perfect for the dishes we’re proud to serve at Cubitt House.
Tamworth Pigs: A Heritage Breed Raised on Farm Foraging
We’re also working with Tamworth pigs, a heritage breed prized for its rich, succulent meat. Reared entirely outdoors on a diet of natural feed and farm foraging, the pigs grow slowly over six to seven months to around 100kg. As with the chickens, they are processed locally to ensure welfare and minimise impact. We take in whole animals and use every cut. Nothing is wasted, with specials and seasonal menus celebrating the full expression of the breed.
A New Kind of Farm-to-Pub Partnership Takes Root
The Cubitt House x Nevill Holt Estate partnership is more than sourcing. It’s a true farm-to-pub partnership that brings the Leicestershire countryside into the heart of London through thoughtful farming, traditional breeds and proper flavour. This collaboration reflects our belief in building long-term relationships with growers and producers who share our values: respect for the land, love for the craft and a commitment to serving only the very best of British ingredients.
Q&A: Meet the Makers Behind the Cubitt House x Nevill Holt Estate Partnership
We caught up with some of the key figures behind this collaboration — including David Ross, the owner and driving force of Nevill Holt; Jim, the estate’s farmer; Cubitt House Chef Director Ben Tish; and Cubitt House co-founders Sam and Georgie Pearman — to find out more.
Tell us about the farm — how did it all begin?
David: Nevill Holt has always had a deep connection to the land, but the farm began in its current form as part of an education project. We wanted to give schoolchildren the chance to experience where food comes from and understand the rhythms of the countryside. It started from there and evolved naturally, with the same emphasis on care, learning and doing things properly.
What values are at the heart of the Nevill Holt Estate?
David: Care. Respect. Curiosity. Whether we’re restoring a building or raising an animal, the aim is always to work with the landscape, not against it. That philosophy runs through everything we do.
What makes your farming practices different from others?
Jim: We don’t rush anything. These animals are raised the old-fashioned way: outdoors, slowly, with room to roam and a proper diet. That means whole grains, pasture, herbs and whatever they forage naturally. There’s no corner-cutting. We keep things small and hands-on so we can pay attention to the details. That’s where the quality comes from.
Tell us about the breeds you’re working with. Why Hubbard chickens and Tamworth pigs?
Jim: Hubbard chickens are a slower-growing breed with more flavour and a better texture than commercial birds. They take around 10 to 12 weeks to reach maturity and spend their lives foraging outdoors. Tamworth pigs are one of Britain’s oldest heritage breeds. The meat is rich and marbled, perfect for nose-to-tail cooking.
Why do you think it’s important that people know where their meat comes from?
Jim: Because it changes how you value it. When you know the journey — how the animal lived, what it ate, who looked after it — you start to appreciate the food on your plate in a different way. You cook it differently. You eat it differently.
What’s the benefit of working directly with chefs and restaurants like Cubitt House?
Jim: It creates a dialogue. We can raise animals in a way that works for the kitchen, and chefs can plan menus around the seasons and the whole animal. It’s not just about supplying meat, it’s a partnership with purpose.
Ben, why is the Nevill Holt partnership important to you and to Cubitt House?
Ben: This is just the beginning of a project that will expand and grow over the coming months. We wanted to work exclusively with a likeminded farming partner who is as passionate about quality produce, sustainability and doing things well as we are at Cubitt House. It means we can see the full journey, from a few days old to arriving in our kitchens, knowing the animals have lived a happy, free-ranging life. That translates into incredible flavour and something unique for our guests. It’s produce our chefs are proud to cook and serve.
You’re rearing animals and sourcing produce from Nevill Holt for your London pubs. Why is that important?
Sam: It means we can build something lasting. We’re not just buying ingredients. We’re building a relationship that will shape menus across our pubs for seasons to come.
Ben: It’s about connection. Knowing where your food comes from, how it was raised and who looked after it. That changes how you cook, and how guests experience the dish. We’re talking about slow-grown chickens, rare breed pigs and beautiful vegetables. Produce with flavour and integrity.
What’s the long-term vision for this partnership?
Georgie: We’re excited to bring guests on the journey from field to kitchen. Whether you’re out in the countryside at Nevill Holt or sitting down to lunch at The Barley Mow in Mayfair, you’ll experience the same commitment to craft, seasonality and proper flavour. This isn’t a one-off, it’s a new way of sourcing that reflects what we stand for at Cubitt House.
From Leicestershire Fields to London Plates: Seasonal Specials from Nevill Holt at Cubitt House
This is just the start of a longer journey, one rooted in care, craft and proper flavour. From this July, you’ll find Nevill Holt’s slow-grown Hubbard chickens on the menu at Cubitt House pubs across London, with Tamworth pork soon to follow. Raised the right way and cooked with care, it’s food that tells a story, and we’d love for you to be part of it. Book a table to see what happens when farm meets feast.
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