Above the beloved local pub The Alfred Tennyson in Belgravia, Alf’s is our newest culinary venture at Cubitt House, an elegant dining room that brings refined British charm and French technique to the table.
With crisp white linen, antique touches and soft candlelight, the space feels made for long lunches, celebratory dinners and everything in between. The menu, created by Head Chef Stevie Philip and Chef Director Ben Tish, blends classic French training with bold seasonal flavours, finished with just the right touch of tableside theatre.
To mark the launch, we sat down with Stevie and Ben to talk about the inspiration behind Alf’s and what guests can expect from the experience upstairs.
1. Let’s start from the beginning. What was the inspiration behind the menu at Alf’s?
Stevie: The inspiration really comes from my background, where I’m from and the training I’ve had over the past ten years in London. I’ve mostly worked in French kitchens and was trained by French chefs, so that classic foundation has definitely shaped the way I cook.
And for those who don’t know your background, where did your career begin?
Stevie: When I moved to London from Scotland, I started working for Alain Ducasse at The Dorchester, so I went straight into the deep end of French cuisine. After that, I followed his head chef, Christophe, to The Grill at The Dorchester and then on to Annabel’s. I worked with him for about five years.
Then I joined the team at the Jumeirah Hotel under Tom Kerridge, and after that, I moved to a restaurant called Blanchette, a French bistro, where I became Head Chef. I joined The Alfred Tennyson as Head Chef last year, and Alf’s has been a brilliant opportunity to create something new upstairs.
2. Was there a single dish that sparked the menu, or did it come together more organically?
Stevie: No, there wasn’t one specific dish. I’d been thinking about the menu for quite a while, but I’m quite a free spirit to be honest. I went on holiday in January and my brain’s always ticking, thinking of new dishes. I just jot things down as they come. A lot of the Alf’s menu was quite off the cuff, really
3. How do the two of you work together when developing a menu?
Ben: The process varies across the Cubitt House group depending on the chef I’m working with, but Stevie is a very creative talent. For Alf’s, I set out the vision: we’ve got the pub downstairs, which is all about elevated British pub classics, and then upstairs we wanted something a bit more formal, more luxurious.
We talked about elements like tableside theatre, a cheese trolley, a proper grill section and the kind of touches that give the room its own identity. That set the tone, and then Stevie brought it to life with his ideas and the dishes themselves. It was very collaborative, but I’d say Stevie filled in most of the gaps
4. There’s a real balance between French finesse and British boldness on the menu. How did you land on that particular flavour combination?
Stevie: It really goes back to my background. I was trained in French classics, and that’s how I learned the proper way to cook—how to make sauces, how to handle fish, how to cook meat. Once I knew I’d be working in a pub, I naturally leaned into a more British style. So it became a kind of fusion between the two.
And what is it about French cuisine that you love?
Stevie: When I started my first job with Alain Ducasse, I just got completely stuck into it. What drew me in was the passion the French have for food. It’s similar to the Italians in that way. There’s a real love and respect for ingredients and technique. Even when I moved away from French cooking for a while, I realised it’s still the proper way to do things. It doesn’t have to be a French dish, but the method really matters.
Ben: I completely agree. My early career was spent either in classic French restaurants or working with chefs who had trained that way. If you’ve got that kind of foundation, the technique, the culture, the mindset, it gives you so much freedom. You can take it anywhere and it’s a great base to build from.
5. Tell us more about the Beef Tartare. What made you decide to serve it tableside? Is it as theatrical as we’re imagining?
Ben: Yes, we definitely wanted to create some theatre in the room and give guests a talking point. But more than that, Steak Tartare is quite a personal dish. It’s like a Bloody Mary—everyone has their own way of taking it. Serving it tableside gives us the chance to tailor it for each guest.
We’ve also taken it to another level with a few embellishments. You can add caviar, truffle, foie gras or fresh horseradish. It’s a classic dish, but with a bit of a twist. And we’ll keep developing it over time too.
6. Was there a pudding that you knew had to be on the menu from day one?
Stevie: I remember we had a quick chat about the menu upstairs, and I brought up the idea of doing a soufflé. I probably regretted it straight away.
Ben: But we nailed it.
Stevie: It’s not easy. A bit tricky, to be honest. But it’s something I always wanted to do, and it felt right for the room. So yes, that was the one.
7. For someone dining at Alf’s for the first time, what’s the one dish you’d urge them to try?
Stevie: I’d say my favourite dish is the chicken. It’s humble, and I love it. It’s made with really good ingredients (morels are one of my favourites) and served with a proper classic sauce made with sherry.
Ben: I was going to say the chicken too. But to be different, I’d say the asparagus and burrata. It’s really simple: white and green asparagus, burrata and lovage. Very seasonal and very spring. There are a few peas in there too. Only three key ingredients, but it looks great on the plate and tastes even better.
8. How do you go about sourcing your ingredients? Any favourite suppliers or producers that help bring the magic?
Ben: For us, sourcing is all about relationships. A lot of our suppliers we’ve worked with for years. They know what we like and what matters to us, and there’s a real loyalty there.
We work with a supplier called Shrub, who source key vegetables and fruit from a network of organic farms across the UK. For example, our salad leaves come from one farm called Ed’s Veg, and we get beautiful beetroots from another farm in Oxfordshire. They curate it all for us, and that makes a big difference.
We also get our cheese from Neal’s Yard, who I’d say are the best in the business. And we use our own Cubitt House Olive Oil from Tuscany, which we use on everything from the Steak Tartare to the Chocolate Mousse.
9. Stevie, do you have a favourite flourish on the menu? A sauce, garnish or prep method that you’re especially proud of?
Stevie: My favourite sauce is probably the Pork Sauce. It’s a classic base, but we make it with fresh apple juice and apple cider vinegar, then finish it with pickled ginger. It’s a bit different, but it’s definitely one of my favourites.
10. What kind of experience do you want guests to have when they’re dining at Alf’s?
Ben: I want it to feel special, like you’ve stepped into a proper dining room. It should feel a bit luxurious, but still relaxed, fun and welcoming. That balance is really important to us.
11. If you could only eat one dish for the rest of your life, what would it be?
Stevie: Easy. My gran’s Sunday roast chicken with all the trimmings. And pavlova for dessert. She always made pavlova, which is funny because we’re Scottish, but we always had it growing up. Just cream, no fruit. A proper Scottish pavlova.
Ben: For me, it’d probably be something like Chicken Milanese. A really good crispy breaded chicken, maybe with fries. It’s one of those dishes I never get tired of.
IT GETS EVEN BETTER: INTRODUCING THE ALF’S SET MENU
If this all sounds like your idea of a good time, there’s even more to enjoy. Our new Set Menu at Alf’s is the perfect excuse to stop by and savour the season. Begin with Crab on Toast layered with rich Brown Crab Dressing, followed by Steak Frites with Peppercorn Sauce. If you’ve still got room, the Pump Street Chocolate Mousse, finished with Cubitt House Olive Oil and Sea Salt, is a must.
Enjoy two courses for £25 or three for £29, served in the relaxed, candlelit surroundings of one of Belgravia’s most talked-about new dining rooms.
Set Lunch MenuDISCOVER ALF’S AT THE ALFRED TENNYSON
Whether you’re joining us for a midweek lunch, a long overdue catch-up or a special celebration, Alf’s at The Alfred Tennyson offers an experience that’s both elevated and inviting. Choose from our seasonal à la carte or settle into the set menu. Either way, expect carefully crafted dishes, considered wines and a welcome that feels properly warm.
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