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THE PERFECT AUGUST BANK HOLIDAY GETAWAY 2025: BEST PLACES TO STAY IN LONDON

THE PERFECT AUGUST BANK HOLIDAY GETAWAY 2025: BEST PLACES TO STAY IN LONDON

In many ways, the August Bank Holiday is the last hurrah of the summer. With just a handful of weeks before the kids are back in school, and autumn around the corner, it’s that one final opportunity to soak up some rays and let your hair down over a three-day weekend. 

Why August Bank Holiday in London is One of the Best Times to Visit

It’s one of our favourite times of year to be in London too, as our capital is abuzz with excitement, with pub beer gardens full to bursting and roof tops soundtracked by popping bottles and clinking glasses. That’s without the endless array of al fresco events to enjoy too – from the annual Notting Hill Carnival, to the final music festivals of the year, such as All Points East, RALLY and South Facing.

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Planning a London City Break This Bank Holiday?

If you’re not a Londoner, then why not book a staycation to coincide with this year’s bank holiday, so that you can fully get immersed in its magic? In our opinion, there’s nowhere better for this than one of Cubitt House’s pubs with rooms, which are handily situated close to all the action in Marylebone and Belgravia. After all, there’s guaranteed good vibes, a great all-day menu from hearty breakfasts to last orders and night-caps, and you’re never more than 20 steps away from the bar – ideal for a bank holiday weekend. 

Where to Stay in London for the August Bank Holiday: Spotlight on The Grazing Goat

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Take The Grazing Goat, for example. Located just minutes from Oxford Street in Marylebone, it has a quiet side-street location on New Quebec Street, with eight beautifully decorated boutique style bedrooms. You’re really in the thick of it here, just minutes from the shops of Oxford Street and Regent Street, with heritage brands like Marks & Spencer, John Lewis and Liberty London (the latter of which is great for stocking up on early Christmas decorations…) 

Then there’s the West End and its endless theatres, with cheap on the day tickets available for last minute chancers. Culture-vultures will surely want to amble down to the National Gallery and Trafalgar Square to see the Fourth Plinth, or the British Museum to spot an ancient mummy or two. The Oxford Street location is also handy for getting on the Tube, with access to the Central, Jubilee and Elizabeth Lines nearby – great if you want to speed towards Notting Hill in the West or Shoreditch in the East.

When you’ve finished exploring, a King-Sized or Emperor-Sized bed will be waiting for you depending on which room you book, plus Freeview TV, 100 Acres toiletries, Roberts radios and heated towel rails – you know, all the essential mod-cons. Decorated by co-founder Georgina Pearman, wallpapers, soft furnishings and furniture all champion the very best of British, with the feel of a stylish boutique hotel. It goes without saying that it’s got a cracking menu too: our highlights include seasonal oysters, the steak, Guinness and stilton pie and the half Cotswold chicken with sage and garlic butter, a trio of British classics if you will. When you want to unwind with a pint or a glass of wine then there’s the terrace outside the front of the pub, where you can just chill out and watch the world go by.

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Discover The Orange: A Boutique Stay in Belgravia

Then there’s The Orange, down the road in Belgravia. Just a six-minute walk to Sloane Square, it’s your entry point to the famous neighbourhood of Chelsea and the iconic King’s Road, with its shops, restaurants and the Saatchi Gallery. Spot newlyweds emerging from Chelsea Town Hall, take in the flora and fauna at the Chelsea Physic Garden, or go antiquing at the Furniture and Arts Building. Further afield you’ll be able to nip to Buckingham Palace, or go for a stroll around Hyde Park, with both easily accessible via the nearby Victoria Line on the Tube. You’re not far from the South Bank either, and all the joys that entails.

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The four rooms at The Orange are newly refurbished, with decor and furnishings picked out in nearby design district Pimlico, with wallpapers from Linwood and paints from Edward Bulmer Natural Paint. It’s also got one of our favourite menus too, with its pizza oven used to make breakfast flat breads with toppings including fennel sausage, pancetta, portobello mushrooms and truffle cream sauce. The Sunday Lunch is a must-do, too – the roast beef with Yorkshire pudding and just-right roast potatoes is the perfect antidote to a Saturday spent overindulging. And it would frankly be criminal to stay here and not toast to the weekend with a Blood Orange Martini in the subterranean bar or the rooftop terrace.

Your Ideal August Bank Holiday Weekend in London: Our Itinerary

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Our perfect August Bank Holiday weekend would look something like this: a late breakfast at The Orange or The Grazing Goat, followed by a morning stroll in Hyde Park (got to get those steps in). After lunch on the go, maybe we’d check out an exhibition before heading off to a festival or outdoor cinema showing. On Sunday, it’s got to be a traditional Sunday roast at one of our pubs, with a few rounds of cards (and pints) to help us recover. Check out on Monday and pick up a few souvenirs from Oxford Street or King’s Road, or maybe a local food market like at Berwick Street, if you’ve still got the energy. 

Book Your London Weekend Getaway for August Bank Holiday 2025

As the sun sets on an actual Great British Summer (Seriously, four heatwaves? We’ve been spoiled!) It’s time to raise a final glass (or two) before we all hunker down for cosy season and start the countdown to Christmas (yes, really). 

Tempted? Be sure to book your August Bank Holiday 2025 room at The Orange or The Grazing Goat now to avoid disappointment.

Book Here

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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.