This New Year’s Eve, join us in Mayfair for a relaxed dinner featuring seasonal British favourites, a smart setting, and service that makes you feel right at home. No set menu or special price, join us for our special New Year’s Eve à la carte menu, plus a glass of complimentary Gusbourne Blanc de Blanc on arrival. Afterwards, head into the pub for live music from 10pm.
Day 9: For those glorious in-between days, where time slows and the sofa calls. This Christmas Pudding Fudge makes clever use of your leftovers - just pop everything in a pan, stir gently and let the magic happen. Best enjoyed in socks, with something good on the telly.
Ingredients
400g caster sugar
400g double cream
120g golden syrup
60g salted butter
120g white chocolate
1 tspn mixed spice
250g Christmas pudding, crumbled
Method
1. Line a shallow 24cm x 20cm tray with parchment paper.
2. Place everything except the chocolate and Christmas pudding in a heavy pan and bring to a boil, while whisking gently.
3. Bring to 121 degrees. Don’t leave the mix alone as it will catch and burn.
4. Remove from the heat, before adding in the chocolate. Whisk well until thickened.
5. Quickly fold through the Christmas pudding, before pouring the mix into a parchment lined tray.
6. Cut into 2cm squares once set.
Day 8: All the charm of a summer Spritz, dressed up for winter. Locally sourced, effortlessly delicious @haymansgin. Save and share the recipe for this winter warmer now.
Ingredients:
50ml Hayman’s Sloe Gin
15ml Aperol
150 ml Double Dutch Soda Water
Orange peel and a Rosemary sprig to garnish
Day 7: A retro bite with a Cubitt House flourish. These perfectly seasoned canapés, topped with a bold anchovy and just the right amount of nostalgia, are guaranteed to win over even the most discerning grandparent.
Ingredients (Makes 12 halves)
• 6 large free-range eggs
• 2 tbsp good-quality mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• A pinch of smoked paprika
• A pinch of cayenne pepper
• 1 tsp finely chopped chives
• 6 anchovy fillets (salt-packed or good-quality jarred), halved lengthways
• Finely grated parmesan (for finishing)
• Sea salt & cracked black pepper
Method
1. Place the eggs in a pan of cold water. Bring to the boil, then simmer for 8 minutes. Drain and cool under cold running water. Peel carefully.
2. Halve the eggs lengthways and scoop out the yolks into a bowl. Mash with mayonnaise, mustard, vinegar, paprika, cayenne and seasoning until smooth and creamy.
3. Spoon or pipe the mixture back into the whites. Lay a sliver of anchovy on each egg half, then finish with a fine dusting of parmesan and a sprinkle of chives.
#easyrecipesathome👩🏻🍳❤️ #christmas #christmasrecipes #devilledeggs
Day 6: Good things take time - and this one’s well worth the wait. Our slow-cooked Red Cabbage is the ultimate winter side: rich, gently spiced and just the right balance of sweet and sour. A proper cold-weather companion.
Ingredients (Serves 6–8)
• 1 medium red cabbage (about 1kg), finely shredded
• 2 red onions, thinly sliced
• 2 apples, peeled, cored, and diced
• 50g butter
• 2 tbsp olive oil
• 100g soft brown sugar
• 150ml red wine vinegar
• 150ml red wine
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tsp allspice
• Sea salt & cracked black pepper
Method
1. Heat the butter and olive oil in a heavy-based pan. Add the onions and cook gently until soft and sweet - about 10 minutes.
2. Stir in the apples, sugar, vinegar and wine. Add the spices and bring to a gentle simmer.
3. Fold in the shredded cabbage, season well and cover with a lid. Cook slowly over a low heat for 1½–2 hours, stirring occasionally, until the cabbage is tender and glossy.
4. Remove the lid for the last 15 minutes to let the liquid reduce and become sticky. Season and serve warm.
Day 5: No one wants a dry roast. But thin gravy doesn’t do much better. Enter our Bread Sauce, rich, silky and elevated with a whisper of Truffle. Perfect for mopping up those golden roasties. It’s not just a side. It’s a statement.
Ingredients (Serves 6–8)
• 600ml whole milk
• 100ml double cream
• 1 small onion, peeled and halved
• 2 bay leaves
• 1 sprig of rosemary
• 3 cloves
• 100g fresh white breadcrumbs (preferably sourdough)
• 40g unsalted butter
• 1 tsp truffle paste or a few drops of truffle oil
• Finely grated parmesan
• A pinch of grated nutmeg
• Sea salt & cracked black pepper
Method
1. Pour the milk and cream into a saucepan. Add the onion, bay leaves, rosemary, and cloves. Bring to a simmer, then remove from the heat and let it infuse for 20–30 minutes.
2. Strain the milk into a clean pan and bring back to a gentle heat. Stir in the breadcrumbs and cook slowly until thickened and silky - about 10 minutes.
3. Add the butter, nutmeg and seasoning, before stirring in the truffle paste or oil sparingly - just enough for an earthy depth.
4. Whisk in the parmesan and serve in a warmed silver jug.
