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.
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.
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.
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.
