.
I grew up by the sea and now live by the sea again. Chargrilled mackerel straight from the fishmonger and cooked on the beach. Nothing better.
4 whole mackerel, butterflied (ask the fishmonger to do this neatly)
2 sprigs rosemary, leaves picked and finely chopped
Zest of 1 lemon
Olive oil
Sea salt & black pepper
Lemon wedges, to serve
For the gooseberry pickle
200g gooseberries, topped and tailed
75ml white wine vinegar
50g caster sugar
1 small shallot, finely sliced
½ tsp yellow mustard seeds
1 small red chilli, thinly sliced (optional but great)
Pinch of sea salt
Make the gooseberry pickle
Put the vinegar, sugar, mustard seeds, shallot, chilli and a pinch of salt in a small pan. Warm gently until the sugar dissolves.
Add the gooseberries, bring just to a simmer and then remove from the heat. They should soften slightly but hold their shape. Leave to cool — the flavour improves as it sits.
Mackerel
Lay the butterflied mackerel skin-side down. Mix the chopped rosemary with the lemon zest, a splash of olive oil, salt and pepper. Rub this gently over the flesh.
Let them sit for 10–15 minutes while the grill heats — it’s enough time for the rosemary perfume to take hold.
Heat a grill, plancha or barbecue until very hot. Brush the skin lightly with olive oil. Grill skin-side down for 2–3 minutes until the skin crisps and the flesh begins to turn opaque. Flip and cook for just 30–45 seconds on the flesh side.
Keep it gentle — mackerel likes to be treated with speed and confidence.
Spoon the gooseberry pickle (berries and liquor) onto plates. Sit the grilled mackerel on top. Finish with a squeeze of lemon and a little more rosemary or olive oil if you like.
THIS IS YOUR CHANCE TO WIN.
The World Cup is here, and we`re giving one lucky winner the chance to watch an England fixture from their very own Cubitt House Private Dining Room.
Gather up to 12 friends and settle in for a match-day experience complete with exclusive use of a Private Dining Room, arrival snacks for the table and a case of Cubitt Pils bottled lagers to enjoy throughout the game.
To enter:
• Like this post
• Follow @cubitthouse
• Tag three friends you`d bring along
• Sign up via the link in our bio
The winner will be contacted directly ahead of the fixture.
Good luck.
T&Cs apply.
A few signs that summer cooking has arrived at Cubitt House.
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The World Cup kicks off today and there’s only one place to watch it, at your favourite Cubitt House pub. Best watched with one eye on the screen and one hand around a pint. We’ll save you a seat at the bar.
#CubittHouse #WorldCup #FIFAWorldCup #WorldCup2026 #FootballPub #WatchTheWorldCup #FootballInLondon #PubFootball #LondonPubs #MatchDay #PintsAndFootball #EnglandFootball #LiveFootball
Long lunches have a habit of turning into long evenings around here. Order for the table and settle into your favourite Cubitt House pub.
#CubittHouse #LondonPubs #BritishPub #PubLunch #LondonFoodSpots #SundayInLondon #Belgravia #Chelsea #Mayfair #Marylebone #NottingHill #LondonLife
This weekend, Cubitt House Eats With headed to Nevill Holt Festival, where Chef Director Ben Tish joined Ana Ortiz of Fire Made for an afternoon of cooking over flame, generous feasting and great company around the table.
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