The Best Sunday Roasts in London - 'If you’re after a true local, complete with roaring fires, dogs curled up at your feet and a menu of perfectly executed British classics, then seek out a Cubitt House venue.'
The Cateys - Cubitt House - Finalist for the Pub & Bar Award 2024
The Barley Mow, Mayfair - "for our money, this – against stiff competition – is the best Sunday lunch in the British capital."
The Barley Mow and The Princess Royal both listed as 2 of only 21 of The Good Food Guide's Best Pub Restaurants in London.
The Orange - 'The newly revamped and rather gorgeous looking pub'
The Barley Mow, Mayfair shortlisted for the 'One to Watch' award - Estrella Damm Top 50 Gastropubs.
The Barley Mow awarded Runner Up in the 'Best Pub' category in the 2023 GQ Food & Drink Awards
"Elegant and beautiful...full of sprawl and splendour" Giles Coren reviews The Princess Royal
Cubitt House shortlisted as Best Food Led Pub Group 2023
The Barley Mow was awarded Regional Winner at The National Pub & Bar Awards 2023
The Builder's Arms - 'Still every bit the pub, only better.'
Chris Fordham-Smith, Head Chef at The Barley Mow awarded Pub Chef of The Year
'Ben Tish is close to perfecting the gourmet pub'
"...a perfect summer spot for long lunches and slow pints alike"
The Barley Mow listed as one of the ‘Nine of the best UK restaurants the food critics recommend in 2023’
Jay Rayner describes The Barley Mow, Mayfair as "infuriatingly nice" in his restaurant review. "The food on offer is butch and beguiling."
The Coach Makers Arms listed as 'One of the best Restaurants, Pubs and Bars in Marylebone'
The Princess Royal listed in The Times 100 best places to stay in Britain in 2023
"From the bar to the gardens this is one of West London's prettiest, most well put together pubs." Observer Food Monthly Awards Best Restaurant Runner Up - The Princess Royal.
"The hearty roasts at this Victorian pub come with all the sides" Observer Food Monthly Awards Best Sunday Lunch Runner Up - The Coach Makers Arms.
"A posh pub in Notting Hill with stellar food and royal influences"
"There is a fabulous bustle" William Sitwell reviews The Princess Royal
"The Princess Royal comprises a spacious restaurant and horseshoe bar, two private dining rooms and four individually designed bedrooms." Listed in 19 of the cosiest pubs in London.
"The Princess Royal, with elegant gardens and plates of prawns, is another of Cubitt’s finely done spots and here it is representing the group at large."
'20 high-summer dining terraces to love in London' - The Princess Royal, Notting Hill
"A pub roast that's more than a pub roast"
"Notting Hill's Princess Royal boasts both a Mediterranean-sun-kissed menu by Ben Tish and a walled garden designed by award-winning landscape architect, Jinny Blom."
The Princess Royal listed as one of the seven best romantic restaurants with rooms.
The Thomas Cubitt listed as serving "one of the Best Sunday Roasts in London."
The Princess Royal "a style forward pub"
"Your new favourite local, The Princess Royal in Notting Hill, with a menu so good you won't know where to start"
"A class act for a good time"
"A stone's throw from Notting Hill's well heeled Westbourne Grove sits The Princess Royal, a style-forward pub with rooms"
"In the heart of leafy... Notting Hill...the Princess Royal has thrown open its doors after an extensive renovation that sees this gastropub with rooms restored to its former glory"
The Princess Royal listed as one of the best new pubs, bars or restaurants to try this May
"The Princess Royal in Notting Hill, part of a ... large stable of chic boozers"
"It's retained all the heart and soul of a local but there's also formal dining on offer, plus a garden terrace and four palatial bedrooms. Glorious."
"Summer in London. The best things to do this season"
"Acclaimed chef, Ben Tish, has created a menu inspired by the diverse cooking styles of the gloriously sun-drenched Mediterranean way of life"
"The Princess Royal ...is a weekend must-visit. A chic pub with rooms, those passing through the area ...will do well to stop here for a moreish bite and a glass of something chilled"
"Restaurant of the Week: The Princess Royal is Notting Hill's latest destination"
"A grown-up hangout which feels young at heart, its greenhouse-style conservatory and olive-tree-filled courtyard are set to be the place for summer cocktails and Ben Tish’s smarter-than-your-average Mediterranean plates"
The Princess Royal features in their "most romantic hotels in London to book for a special occasion" as "the most romantic hotel in London for foodies"
"A Mediterranean influenced menu that will delight fans of Mr. Tish's Sicilian-Moorish cooking"
The Thomas Cubitt features in "London's best Sunday lunches"
"Mediterranean inspired food by acclaimed chef Ben Tish and a gorgeous garden designed by Jinny Blom"
"A gloriously fun pub with rooms in a charming quarter of Notting Hill - the sort of place you'd love to be your local"
"Notting Hill's newest gastropub solves all your 'where should we go?' dilemmas"
Best restaurant's in London - "Notting Hill has no scarcity of smart pubs. But new kid on the block The Princess Royal, with its handsome emerald façade, sun-trap garden and striking glasshouse is a welcome addition to the neighbourhood"
"The beautifully refurbished The Princess Roral takes inspiration from it's Victorian heritage and offers a luxurious escape from the city"
"London's best new restaurant openings 2022"
The Thomas Cubitt listed as one of the best restaurants, bars and cafes in Victoria and Pimlico.
"Cosy and quaint, this is layers of country pub stacked on top of one another just minutes from Selfridges in trendy Marylebone"
"For a delicious pub lunch that really hits the spot"
The food menu champions the very best of what Britain has to offer, with sustainable and locally sourced ingredients that are fundamental to the company's success
"The Sunday roast is a blinder, the Bloody Mary brilliant, and staff suitably soothing"
The Barley Mow, one of '18 of the best UK restaurants the food critics recommend'
Giles Coren reviews The Barley Mow "with its wonderfully cosy, elegant upstairs dining room".
The Princess Royal listed as one of 'the best restaurants, pubs & cafes & places to eat in Notting Hill'
The Princess Royal listed as 'one of the best breakfasts in West London'
Tom Parker Bowles describes The Princess Royal as "Nothing grand or pompous, just civilised, comfortable and laid-back"
'The Alfred Tennyson's gastropub menu has superb versions of the classics'
OpenTable Diner's Choice Award for The Princess Royal
"Notting Hill's Princess Royal boasts both a Mediterranean-sun-kissed menu by Ben Tish and a walled garden designed by award-winning landscape architect, Jinny Blom."
Day 10: When it comes to Christmas, this is our kind of cooking. One bowl, minimal fuss, and the rich scent of truffle filling the kitchen as your stuffing crisps to golden perfection. No washing up drama, just proper festive satisfaction.
Ingredients (Serves 6–8)
• 500g good-quality pork shoulder mince
• 150g fresh breadcrumbs (preferably sourdough)
• 1 small onion, finely diced
• 2 garlic cloves, finely chopped
• A handful of fresh sage leaves, finely shredded
• 50g grated parmesan
• 1 egg, beaten
• 2 tbsp olive oil
• 25g butter
• 1 tbsp chopped parsley
• 1 tbsp truffle paste or a few drops of truffle oil (go easy - less is more)
• Sea salt & cracked black pepper
Method
1. Heat the olive oil and butter in a pan over medium heat. Add the onion and garlic, cook gently until soft and sweet - about 10 minutes. Stir in the sage and let it release its fragrance. Cool slightly.
2. In a large bowl, combine the pork mince, breadcrumbs, parmesan, cooled onion mixture, parsley and beaten egg. Season generously. Add the truffle paste or oil sparingly - just enough to bring a subtle earthy depth.
3. You can press this mixture into a terrine dish, roll into balls, or use it to stuff the cavity of a bird. If baking separately, drizzle with olive oil and bake at 180°C for 35–40 minutes until golden and cooked through.
#christmas #easyrecipeathome #recipe #christmasrecipe #12daysofrecipes
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.
