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Seven pies, seven chefs, seven days. This British Pie Week, we’re celebrating the only way we know how: with guest pies created by some of London’s favourite chefs. Available for one day, and one day only, each guest pie offers a unique take on the British classic. A pie and a pint for £15.
To kickstart the week, David Stevens, Group Executive Chef of Jeremy King Restaurants, serves his rich Shin of Beef Pie. Deeply comforting and full of slow-cooked flavour, it’s encased in golden pastry and served with snails and a quail’s egg – indulgent, elegant and unmistakably British.
Tuesday, 3rd March, sees Aurelien Durand, Head Chef of The Draper’s Arms, serve his generous Boeuf Bourguignon Pie – rich, slow-cooked and packed with umami depth.
Wednesday, 4th March, welcomes London-based cook and recipe developer Ana da Costa, who brings her bold Mapo Tofu Pie – inspired by the flavours of her upbringing in Macau. Fragrant, gently spiced and deeply savoury, it’s a vibrant reinterpretation of a classic.
Thursday, 5th March, sees cook and writer Jago Rackham bring his Beef and Prune Pie to Cubitt House. Balancing savoury depth with gentle sweetness, it’s a quietly confident twist on a British staple.
Friday, 6th March, sees Oli Brown, who heads up the kitchen at Updown in Kent, serving his rustic Rabbit, Pancetta and Nettles Pie – a celebration of bold, rural flavours.
Legendary pie shop M. Manze joins us on Saturday, 7th March, serving a collaborative slow-cooked Mutton Pie alongside their traditional liquor – a staple from their Peckham kitchen.
To finish our week of celebrations, Robin Gill, founder of Darby’s, is serving his Beef and Guinness Pie baked in croissant pastry – rich, buttery and best enjoyed with a pint.
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.
This month, Cubitt House Drinks With Asterley Bros.
A little British ingenuity, plenty of patience and a great deal of good taste. Just how we like it.
From spiced wine to Amaro, Sweet Vermouth and a rather good Martini, we’re getting to know the wonderful world of @asterleybros
From a spiced wine base to their signature Amaro, Asterley Bros have mastered the art of British aperitifs. Their journey led to a beautifully crafted Sweet Vermouth, launched at Schofield’s, alongside a Dry Vermouth made for a rather good Martini.
#CubittHouse #CubittHouseDrinksWith #AsterleyBros
The sound of a pint being poured. Possibly our favourite pub soundtrack.
