.
Easy, delicious Moorish style barbeque. You can use any cut of beef for this recipe but we love the bavette’s texture and flavour. It’s economical too. Charring the greens adds a surprisingly delicious flavour.
Beef and marinade
500g beef bavette
100ml grape or pomegranate molasses, or grape must
2 tsp cumin seeds
1 tsp chilli flakes
2 garlic cloves finely chopped
½ chilli finely chopped
100ml extra virgin olive oil
sea salt, black epper and extra virgin olive oil
Greens
2 handfuls seasonal greens- such as kale or chard
lemon for juice
Firstly place the bavette in a bowl, add all the marinade ingredients and season well. Leave to marinate for at least 2 hours or overnight.
Set a bbq to maximum heat for direct cooking, alternatively set a griddle up on high heat.
Drain the beef marinade and then cook the beef directly on the grill- 4 minutes each side for medium, an extra couple of minutes for medium well. rest for 5 minutes and retain the juices.
Season the greens, drizzle with oil and throw onto the bbq or griddle. Cook quickly until they wilt and lightly char. Remove to a bowl and squeeze over a little lemon juice.
Serve the bavette, sliced with the greens and the resting juices poured over.
Serve with some crispy oven roasted new potatoes with olive oil and vinegar.
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
