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WHERE TO CELEBRATE THANKSGIVING IN LONDON: A FEAST OF TRADITION AT CUBITT HOUSE

WHERE TO CELEBRATE THANKSGIVING IN LONDON: A FEAST OF TRADITION AT CUBITT HOUSE

While we’re quintessentially British, we certainly know how to throw a feast. This November, join us at Cubitt House for an American-inspired celebration that feels right at home in London. Whether you’re a homesick expat, an American in the UK craving your favourite seasonal dishes or simply someone who never says no to a comforting roast, our Thanksgiving specials promise a hearty helping of tradition with a London twist.

Nestled in the heart of Belgravia, The Alfred Tennyson is opening its doors for a Thanksgiving celebration that blends festive warmth with British charm. 

A (Brief) History of Thanksgiving in the UK

While Thanksgiving Day in America falls on the fourth Thursday of November (this year, it’s 27th November), here in the UK we’re not usually in the habit of baking Pumpkin Pie or topping sweet potatoes with marshmallows.

But with tens of thousands of Americans now calling London home (and even more of us happily adopting the excuse for a cosy get-together), Thanksgiving in London has grown in popularity. Whether you’re an expat, a curious Brit or a tourist looking to mark the occasion, Cubitt House is here to serve up Thanksgiving food in London with good hospitality, good company and just the right amount of gravy.

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The Thanksgiving Specials 

At the heart of any proper Thanksgiving dinner is the food, so we’ve made sure our offerings are worth gathering for. Available only at The Alfred Tennyson, this year’s Thanksgiving specials are a celebration of seasonal favourites and American classics, done our way.

Start your celebrations with a creamy New England Clam Chowder, rich and comforting, with just the right touch of nostalgia. For the main event, we’re serving Norfolk Bronze Turkey with Pork & Cranberry Stuffing, alongside Mac & Cheese.

To finish, it’s a timeless favourite: Pumpkin Pie with Cinnamon Ice Cream, as traditional as it gets, and just as delicious. What’s more, we’re crafting special cocktails to keep the festivities going. Wash down your feast with our Elijah Craig Bacon Fat-Washed Maple Old Fashioned or our Winter Spiced Plum Rittenhouse Paloma – two classics, reinvented just for the occasion.

Why Celebrate Thanksgiving at The Alfred Tennyson?

Our pubs aren’t just places to eat and drink, they’re neighbourhood gathering spots, steeped in character and charm. We believe in conviviality and comforting food, and nowhere does this quite like The Alfred Tennyson.

Located in the heart of Motcomb Street, The Alfred Tennyson is set within a beautifully restored Georgian townhouse, making it a serene little escape with an unmistakably Cubitt House feel: timeless, welcoming and effortlessly polished.

Soft lighting, classic interiors and a touch of seasonal flair create the perfect backdrop for any occasion, whether it’s a leisurely lunch with family or a joyous celebration with fellow expats.

Looking for something a little more intimate? Our private dining spaces are available for hire, ideal for group celebrations and corporate gatherings

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Where to Stay in London for Thanksgiving

If you’re planning a longer visit or looking to make a weekend of it, a few of our other pubs offer rooms only a stone’s throw away. 

In Belgravia, The Orange offers elegant bedrooms just moments from Sloane Square, with all the character of a neighbourhood pub below. Over in Marylebone, The Grazing Goat pairs countryside charm with an unbeatable location near Oxford Street. And in Notting Hill, The Princess Royal is home to refined rooms above a grand public house, the perfect base for exploring one of London’s most iconic corners.

Whether you’re waking up to a Full English or winding down with a fireside cocktail, our rooms offer all the comforts of home (without the washing up).

Thanksgiving in the UK might not come with a parade down Fifth Avenue, but we promise it’ll come with all the trimmings and a whole lot of character. 

Join us at Cubitt House for a celebration that’s traditional where it matters, British where it counts and entirely memorable from start to finish.

Book your table now for Thanksgiving at The Alfred Tennyson, and let the celebrations begin.

Book Your Table

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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