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MEET THE ARCHITECT OF BELGRAVIA – THOMAS CUBITT

MEET THE ARCHITECT OF BELGRAVIA – THOMAS CUBITT

When it came to deciding on a name for our collection of traditional London boozers, Cubitt House was a no-brainer. After all, our very first pub was The Thomas Cubitt in Belgravia, named after the famous architect whose style dominates the area. So ‘Cubitt House’ made perfect sense to us.

Thomas Cubitt was the man who rightfully placed the pub at the heart of the community when building the best neighbourhoods in London: someone who understood the importance of a communal space to gather, drink and be merry. The value of an expertly poured pint of ale. The magic of a just-out-the-oven pie. The joy of an afternoon spent putting the world to rights. Just like we do. 

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Born into poverty in 1788 in Buxton, Norfolk, Thomas Cubitt is remembered today as a ‘master builder’, somebody who was responsible for building some of the most iconic streets in London, and particularly a roll-call of white-stucco Squares: Eaton, Tavistock, Lowndes, Belgrave, Chesham, Gordon and Ecceston, plus Battersea Park and the East Wing of Buckingham Palace. He honed his craft while working as a ship’s carpenter, a trade he had learned from his own father. After travelling to India and back to ply his wares (and escape destitution), he earned enough money to open his own business, which he did in 1810 alongside his two brothers, Lewis and William. 

Over the course of the next four decades, Cubitt would transform Belgravia, Bloomsbury and Pimlico (it’s no coincidence that they are the locations of the majority of our Cubitt House pubs) in his signature classical Greek and Italianate style. 

Outside of work, Cubitt was happily married for 34 years to Mary Anne Warner, with the couple having 12 children (no wonder he was such a fan of the pub). In 1850, he purchased 3,900 acres of land in Dorking from Lord Londesborough, constructing a 100-roomed mansion, predominantly so that his eldest son, George, should have an impressive family seat (he would later also become the 1st Baron Ashcombe, so it was only right he had a fitting abode). Yet Cubitt, a man after our own hearts, never forgot his own humble origins, despite his newfound wealth and great success.

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Indeed, Cubitt ensured that the homes he built for the poorest in society were of the same standard as those he built for the very rich. These projects would have the same wide roads and the best iron railings, and every single property had a water closet installed. He was also concerned with the potential health risks of London’s sewers, proposing a new method for improving drainage. 

Yet more than simply creating beautiful buildings, he was also a trailblazer in terms of welfare, in a similar vein to his contemporaries John Cadbury and Joseph Rowntree. His workers were also his friends, and his workshops boasted well-heated and well-ventilated spaces, not to mention places to hang their wet coats, kitchens to prepare lunch in, and even a school for their children. It’s an ethos we can get behind, too. 

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But most importantly to us, when choosing our name, was the fact that central to Cubitt’s community projects was the humble pub. To Cubitt, it was a hub that served the local community as a space for all to meet under one roof and break bread together, to share stories and to seek shelter. Fast forward a century or so and the vision our namesake had still stands within our pubs, which are egalitarian spaces filled with fun and humour, welcoming all to convene, unwind, eat, drink and of course, be merry.  

When Cubitt died in 1855, his estate was worth over a million pounds, and his will was one of the longest ever filed. Not bad for the son of an impoverished carpenter. He was never granted a peerage during his lifetime, with various legends around why – one that he refused it, and another that he was denied it as he hadn’t finished work on Buckingham Palace yet. In one of the strangest twists of fate, his three-times great granddaughter now sits on the throne there – Queen Camilla. 

Yet the monarch of the time, Queen Victoria, certainly did recognise his contribution to society. Writing in her diary after his death she said, “In his sphere of life, with the immense business he had in hand, he is a real national loss. A better, kindhearted or more simple, unassuming man never breathed… We feel we owe much to him for the way he carried out everything.” 

Cheers to you Thomas Cubitt.


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Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.⁠
⁠
Recipe Below: ⁠
⁠
Chocolate half shells⁠
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.⁠
⁠
Chocolate Mousse,⁠
200g dark chocolate⁠
30g butter⁠
3 large eggs⁠
110g caster sugar⁠
150g semi whipped cream⁠
⁠
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk⁠
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode⁠
⁠
Grated chocolate on top of the custard⁠
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.

Just the thing for a slower Easter afternoon.

Recipe Below: 

3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste

Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.

Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer. 

Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.

Sprinkle with demerara and bake 30 mins 150C or until completely set.

#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below: 

Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.

Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel

Cross
50g plain flour
50g whole milk
5ml vegetable oil

Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar

Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.

Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.

Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.

Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.

 #recipe #recipeideas #baking #hotcrossbuns #cubitthouse