.
The sweetness of slow-cooked onions and roasted grapes works beautifully with the salty tang of Stichelton.
For the flatbread dough
• 250g strong white flour
• 5g fast-action yeast
• 5g fine sea salt
• 160ml warm water
• 1 tbsp olive oil
For the topping
• 3 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp soft brown sugar
• 150g red grapes, halved
• 120g Stichelton, crumbled
• 12 sage leaves
• 1 tbsp runny honey
• Freshly ground black pepper
Method
1. Mix the flour, yeast and salt. Add the water and olive oil and knead until smooth. Leave to rise until doubled.
2. Cook the onions gently in olive oil for about 30 minutes until deeply caramelised, adding the sugar towards the end.
3. Heat the oven to 230°C fan.
4. Divide the dough into four balls and roll into thin ovals.
5. Spread with onions and scatter over the grapes and Stichelton.
6. Bake for 10–12 minutes until golden and crisp.
7. Fry the sage leaves until crisp.
8. Finish the flatbreads with sage, honey and black pepper.
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
Feasting season is on the horizon at Cubitt House, and we’re counting down 100 days until Christmas.
#christmasinlondon #christmasparties #festivefeasting #londonchristmas
A dozen reasons to stay for another drink.
Oysters on ice, plenty of lemon and Tabasco close at hand.
#oysters #oysterseason #britishoysters #londonseafood
#seasonaleating
Come for dinner, stay for breakfast. There’s more to the Princess Royal than meets the eye
#nottinghill #londonstaycation #boutiquehotellondon #nottinghillhotel
