.
A taste of late summer with the freshest summer ingredients. We hugely value every ingredient used at Cubitt House and use the very best suppliers to ensure just that. This dish from The Alfred Tennyson embodies this and gives these ingredients the chance to shine.
Octopus
100g cooked octopus tentacles
Heirloom tomato 200g, cored and sliced
A handful of fresh mint
½ fennel head finely sliced
Lemon Dressing
140 g Olive oil
40g Lemon Juice
30g Water
30g Honey
2g Salt
Lime Zest
Sea salt and pepper
Firstly for the lemon dressing, add together all the ingredients and emulsify.
Heat a griddle pan until very hot. Brush the octopus with oil, season, and char all over until crisp and caramelized. Slice into 2 cm pieces.
Toss the tomatoes and fennel with the dressing and season well. Throw in the mint and mix again.
Divide the salad between bowls and top with the octopus and extra mint leaves serve.
Cubitt House Eats With is back - and the table’s set for Series V.
Save the date. Tickets released for our first chef tomorrow.
12.02.2026.
Our Sunday Icons: The Roast Chicken
Carved to share. Served centre-stage. Every table has a centre. Ours just happens to be soaked in gravy.
#CubittHouse #SundayRoast #RoastChicken #LondonPubs #SundayInLondon #BritishFood
A proper pub, with a proper seat to match.
Settle in - you’ll be here a while.
Interiors by @georgie_pearman
#LondonPubs #BritishPubs #PubInteriors #TheBarleyMowMayfair
#CubittHouse #SixNations
Mark your calendars - the ultimate pub run lands 28th February.
We’re teaming up with @_milepie for an 8-mile, 8-pub, 8-pie challenge in support of @helpforheroes.
Starting in Notting Hill and ending at The Orange in Belgravia, the run will hit all eight Cubitt House pubs - with a pie (and pint) at each.
Want in? Sign up via the link in bio to join us for the final leg and post-run celebration at The Orange.
Route reveal coming soon…
To mark the start of the Six Nations, we’ve teamed up with The Rugby Lives podcast for an exclusive series recorded right here, in our pubs - where food, rugby and farming go head-to-head.
First up, England legend Julian White MBE joins Chef Director Ben Tish at The Coach Makers Arms to talk scrum life, South Devon cows, and the shift from rugby boots to muddy boots.
Stay tuned, the first episode drops this Wednesday, 4th February.
@therugbyjournal
@alexmeadeditor
@whitey.southdevons
@kennylogan11
