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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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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.