To celebrate the recent relaunch of The Orange and all things Pizza we have put together a pretty mouth watering guest chef series. For the month of June we have Robin Gill's take on this Neopolitan classic.
Robin Gill is co-founder of the brilliant Gill Soul Co and has a serious passion for all things fermented, cured or preserved. Robin’s Dough Series pizza, which will be available throughout June, is called Pizza Sophia. As Robin says, it is named after the fierce and wonderful women of Napoli who run the city. A tomato base pizza with fennel seed salami, Fiarelli oil, ricotta, chilli oil and finished with shaved pecorino and capers. The fennel seed sausage salami will be made from scratch in our kitchens.
The key ingredient of the pizza is a traditional preserve called Friarelli. This is a nettle type leaf which is cooked in oil, garlic and chilli and is made mostly by the women running the farms and households in Campania, Italy
Your seat at the Cubitt Christmas table is waiting. You bring the good company - we’ll handle the rest.
This one’s got winter written all over it.
Ben Tish’s Shepherd’s Pie is rich, warming and just the thing for dark evenings and second helpings. Slow-cooked ragú with a splash of Rioja, topped with the cheesiest mash (Parmesan, Pecorino and Taleggio - we don’t mess around).
Comfort food done properly.
Read the full recipe at the link in bio.
The Festive Season has arrived at Cubitt House.
Whether it’s oysters and Champagne or Turkey with all the trimmings, a Cubitt Christmas is always served with style (and second helpings).
Tomorrow evening, we are teaming up with @schoonerscorer for a Pub Quiz in aid of Movember down in The Blood Orange Bar - expect pints, pub snacks, live music and a few questions designed to keep you on your toes.
Tickets are very limited and flying fast - grab yours at the link in bio
