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To kickstart Series 4 of Cubitt House Eats With, award-winning author, digital creator and low-waste chef Max La Manna joins us for an unforgettable evening at The Thomas Cubitt. Max’s innovative approach to sustainable cooking promises a feast like no other, complete with a three-course menu crafted to inspire. Enjoy a welcome drink courtesy of Respirited Vodka, feast around shared dining tables in the main dining room and leave with a signed copy of Max’s cookbook.
Your Notting Hill home for the night. Beautiful bedrooms upstairs, breakfast waiting downstairs and no reason to set an early alarm.
Some say the roast is the main event. We’d argue the Yorkshire Pudding has been quietly stealing the show for years.
Consider this your official invitation to hibernate at the pub. There’s a cosy corner at The Orange with your name on it.
This months Dish with Tish is a celebration of all things autumnal, with Ben Tish’s Butternut Squash Fritti, Crispy Sage & Honey taking centre stage.
Ribbons of seasonal Butternut Squash dipped in a light, crispy batter, topped with Sage and a generous drizzle of Honey. Golden, crunchy and wonderfully moreish, it’s the perfect seasonal starter or side dish to try at home.
Read the full recipe via the link in bio.
Candlelight, Champagne and a table laden with good things. Our kind of dinner party, with none of the washing up.
