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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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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.