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Our private dining rooms are beautiful spaces housed in heritage pubs in and around London’s famous West End. We have carefully designed sharing style feasting available at each of our Cubitt House Pubs. Get in touch to organise your event, private party or launch with us.
The Alfred Tennyson Belgravia
SEATED: 48 | STANDING: 60
Discover our newest upstairs dining space filled with British fabrics, antiques and soft candlelight. Seating for up to 48 guests.
The Alfred Tennyson Belgravia
SEATED: 14 | STANDING: 25
Tucked away upstairs in our Belgravia pub, The Boardroom is a handsome, private space perfect for intimate celebrations, business lunches or lively feastin...
The Barley Mow
SEATED: 55
The First Floor Restaurant bursts with tasteful charm and understated grandeur with its large sash windows and elegant features. Book it exclusively for th...
The Barley Mow
SEATED: 20
Tucked just off our first-floor restaurant, The Snug offers a semi-private setting for up to 20 guests. With plush banquette seating, Sonos surround sound ...
The Builders Arms
A cosy space with comfortable seating, a grand stone fireplace and direct access to the bar. Ideal for carefree and casual gatherings in Chelsea.
The Builders Arms
SEATED: 55
Our Restaurant and Snug spaces together form the ideal cosy yet comfortable space for larger groups.
The Builders Arms
SEATED: 30
Our restaurant can be booked exclusively for up to 30 seated guests. A light filled and cosy space perfect for gatherings and relaxed celebrations.
The Coach Makers Arms
SEATED: 48 | STANDING: 60
The first floor is beautifully decorated with large windows and tall banquette seating, great for larger family celebrations and corporate events. Seated u...
The Coach Makers Arms
Join us downstairs at The Clubhouse for expertly made cocktails and a refined atmosphere in the heart of Marylebone. A speakeasy cocktail bar that holds up...
The Grazing Goat
SEATED: 70 | STANDING: 100
Beautifully decorated with large sash windows and an open fireplace, the whole first floor dining room can be exclusively hired and is perfect for space fo...
The Grazing Goat
SEATED: 45
A relaxed dining room curtained off from the rest of the restaurant, with sash windows, an atrium ceiling and grand open fireplace. There is plenty of spac...
The Grazing Goat
SEATED: 35
Curtained off from the main restaurant, this space spans the full width of the building and is bathed in natural light. Seated up to 35.
The Orange
SEATED: 14 | STANDING: 20
A secret sun trap of a roof terrace in the heart of Belgravia. The perfect spot to book with friends or colleagues in the warmer months.
The Orange
A semi-private area on the ground floor of the main pub. This cosy space is ideal for relaxed, casual drinks by the roaring fire, perfect for gathering wit...
The Orange
SEATED: 45
This space is great for larger family celebrations, weddings and semi-private dining for up to 45 guests
The Orange
SEATED: 20 | STANDING: 60
Tucked beneath The Orange in the heart of Belgravia, the Blood Orange Bar is our hidden cocktail spot made for late-night drinks, date nights and celebrati...
The Princess Royal
SEATED: 36
Our atmospheric and cosy restaurant on the ground floor is available for semi-private exclusive hire. Seated up to 36.
The Princess Royal
SEATED: 24
Our light filled and beautiful conservatory is adjoining and open to the main bar but can be hired out for semi-private groups. Seated up to 24.
The Princess Royal
SEATED: 20 | STANDING: 25
Our grandest space at The Princess Royal, the Victoria Room seats up to 20 guests around a long central table and includes a private outdoor balcony for pr...
The Princess Royal
SEATED: 12 | STANDING: 15
Tucked just off the dining room, The Charlotte Room is an elegant private space for up to 12 guests, seated around a single round table. Ideal for intimate...
The Thomas Cubitt
SEATED: 42 | STANDING: 60
Located within the First Floor, this bright and elegant Restaurant features large sash windows and long tables. This space can seat up to 42 guests over 4 ...
The Thomas Cubitt
SEATED: 62 | STANDING: 80
The entire first floor including the main dining room, the small dining room and the atrium. A wonderful space for all types of gathering for up to 62 gues...
The Thomas Cubitt
SEATED: 30 | STANDING: 45
This is a large open room with grand windows, tall ceilings and a classic interior overlooking Elizabeth Street. The perfect space for a private seated lun...
The Thomas Cubitt
SEATED: 18 | STANDING: 25
Bright and full of character, The Atrium sits within our first-floor restaurant and seats up to 18 guests at one long table. With its open fireplace, natur...
The Thomas Cubitt
SEATED: 20 | STANDING: 40
Located on the second floor, this beautiful newly refurbished L-shaped room overlooking Elizabeth street is a great space for meetings and luxury private d...
Padel season is calling and we’re back at The Hurlingham Club this May.
For the Alfred Dunhill Padel Classic, we’ll be serving The Mirabeau Endless Lunch with menus by Chef Director @ben.tish. Think Whole Prawns with Brown Butter, Angus Prime Rib over fire and BBQ Wye Valley Asparagus, alongside long tables of Fresh Sourdough, salads and plenty of Mirabeau in the sunshine.
A few days of sport, long lunches and very good company.
#CubittHouse #LondonPubs #Padel
This Easter, meet the makers behind the chocolate.
Our friends at Pump Street bring a considered, craft-led approach to everything they do, from sourcing cocoa to creating flavours that feel both familiar and unexpected.
It’s this shared attention to detail that makes them such a natural partner in our kitchens, particularly at this time of year.
Read the full story via the link in bio.
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
© 2026 Cubitt House Ltd.
10 Motcomb Street, Belgravia, London SW1X 8LA
Company No. 05399542
