SEASONAL GAME MENUS

SEASONAL GAME MENUS

As the leaves start to change and Autumn rolls in it means the start of the game season. We'll be celebrating game in all its glory here at Cubitt House.

From grouse to partridge, pheasant, venison and hare, the game we have access to over the British Isles is pretty special. All of our pubs will be serving their own changing game menu as a specials menu. Embrace the seasons and spoil yourself with a whole grouse with the essential addition of bread sauce. We might be in the heart of London but we can bring the countryside in. Working with the very best suppliers from around the country we are serving the very best game cooked by our expert chefs.

“It’s always exciting as it’s a true wild seasonal food that has a very British tradition.”

Image

Ben Tish, our Chef Director is pretty passionate about game. “It’s always exciting as it’s a true wild, seasonal food that has a very British tradition. Our chefs are excited to cook it as it takes care and thought but is very rewarding- pairing seamlessly with other autumnal produce such as blackberries, quince, root vegetables and hardy herbs. “

Our suppliers are the likes of Taste Tradition and Walter Rose who search the very best estates delivering the very best produce.  First up is Grouse, from mid August – the glorious 12th as its known. This is swiftly followed by patridge, duck and then pheasant and hare.

 

Book Now
Image

As is always the case at Cubitt House we are passionate about our suppliers and both Taste Tradition and Walter Rose ensure we get only the very best, truly wild game from around the country. With grouse from the North Yorkshire Moors to partridge and venison from Berkshire they ensure all our game is killed and butchered under the most sustainable practices and stewardship ensuring this fantastic produce is  delicious and continues to be found wild on these shores for years to come.

We’ve got an array of dishes like our Buttermilk Pheasant Burger, or Wood Pigeon salad with Landcress, Bacon, Crutons & Elderberry dressing or the classic of a Roast Grouse with braised Cavolo Nero & Red Wine Sauce or maybe a Vension Ragu with Fresh Pappardelle is what you fancy. Book your table and see what’s on the specials board.

Book Now

Related Articles

GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA

Our Food

GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA

DOUGH DIARIES: THE ORANGE GUEST CHEF SERIES DOUGH DIARIES: THE ORANGE GUEST CHEF SERIES

Our Food

DOUGH DIARIES: THE ORANGE GUEST CHEF SERIES

DISH WITH TISH: GRILLED ASPARAGUS WITH EGG, GOATS CURD AND SHERRY VINEGAR DISH WITH TISH: GRILLED ASPARAGUS WITH EGG, GOATS CURD AND SHERRY VINEGAR

Our Food

DISH WITH TISH: GRILLED ASPARAGUS WITH EGG, GOATS CURD AND SHERRY VINEGAR

View All Articles

Join our family to find out more on our exciting parties, exclusive feasts, chef series and much more.

Pear Tart Tatin, Poire Williams Ice Cream, Salted Caramel
Talking Breakfast Flatbreads with Chef Director, @ben.tish at the new look @theorangepublichouse #CH #CubittHouse
Marylebone is heating up! Sunny skies and the weekend ahead of us 🔥 #CH #CubittHouse #LondonPubs

Follow our instagram @cubitthouse