.
Asparagus is one of the classic markers of Spring and a favourite flavour. Cooked here on a joyful and tasty pizzette – to eat outside when the sun is shining. Making your dough is fun and much easier than you might think.
75g grated mozzarella
60g crumbled goat’s curd
1 red chilli finely chopped
5 large spears of asparagus trimmed and peeled Into long strips with a speed peeler
sea salt, pepper and extra virgin olive oil
Pizzette dough
500g white bread flour-sieved
100g semolina flour
½ teaspoon salt
1x 7g-sachet yeast
½ tablespoon caster sugar
2 tablespoons olive oil
350ml warm water
Whisk the yeast into the water to dissolve. Mix together the flours, salt, sugar and olive oil. Now stir in the warm water, gradually and then knead the mix together with your hands until fully incorporated. Continue to knead until you have fairly smooth, elastic dough. Cover the bowl with a damp clean cloth and wait for 30 minutes or so, until the dough has doubled in size, leaving in a warmer part of the kitchen is advisable.
When doubled the dough is ready to be divided into 4 balls and then each ball rolled out, on a lightly floured surface to form small pizzetta.
Heat an oven to very hot along with some large sturdy baking trays to cook the bases. (Or use an outdoor pizza oven)
Place the bases directly on the trays and sprinkle the cheeses and chilli on top along with a lug of olive oil and some seasoning. Cook for 5 minutes, turing once.
Divide a pile of asparagus strips on each pizzette, season and cook for a further 1 minute until the asparagus has wilted, the cheese has melted and the base is cooked, browned and crispy. Serve.
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
