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.
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
