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WHERE TO EAT AFTER A DAY OF CHRISTMAS SHOPPING IN OXFORD STREET

WHERE TO EAT AFTER A DAY OF CHRISTMAS SHOPPING IN OXFORD STREET

Where to Eat and Drink Near Oxford Street This Christmas

When it comes to Christmas shopping in London, nowhere captures the season’s spirit quite like Oxford Street. Twinkling lights strung above the crowds, department store windows dressed to impress, and the endless hum of traffic driving home for Christmas. There’s no denying the atmosphere. But between the gift lists and elbow-dodging, even the most seasoned shopper deserves a breather.

Oxford Street Christmas shopping is a festive rite of passage, but knowing where to pause, recharge and revel in a slower kind of cheer makes all the difference. Whether you’re in Mayfair, Marylebone, or simply looking for a little peace after your third department store, Cubitt House has a spot waiting just around the corner. Think warming pints, classic British dishes and handsome spaces just a few minutes from the seasonal frenzy.

Here’s where to eat and drink this festive season if you’re shopping near Oxford Street. And yes, it’s where the locals go to escape the chaos too.

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The Coach Makers Arms: Brilliant for Groups

Pop into the buzzing bar for a festive drink and tuck into one of our carefully curated bar snacks. It’s a joyous spread that includes Sausage Rolls and Pigs Head Croquettes with an Apple and Walnut Ketchup. Ideal for grazing while ticking off the final names on the list.

After something a little more civilised? Head upstairs to our first floor restaurant for a bit of extra space to spread out. Hidden just behind the main shopping drag, it’s a short walk but a world away from the bustle of Oxford Street.

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The Barley Mow: Quintessential Mayfair Charm

For something a little more refined, but still entirely down-to-earth, The Barley Mow in Mayfair is hard to beat. This isn’t just a pub, it’s a slice of London’s past, beautifully restored into a warm, character-filled haven.

Pull up a stool in the ground-floor bar for one of our fine ales, or venture upstairs for seasonal specials, elevated pub classics and cocktails served with flair and charm.

Celebrating something (or someone)? Our wine list more than rises to the occasion. Crisp winter whites like Domaine Grossot or Gavi di Gavi are perfect with seafood or lighter fare. For red lovers, the Rasteau by Domaine des Coteaux des Travers offers a warming note for richer dishes.

This is a Mayfair pub for those who favour tradition with a little indulgence. From pints at the bar to wine by the glass, The Barley Mow offers the kind of low-key elegance that makes you stay longer than planned. Pop in before or after a Selfridges run. We’re just around the corner.

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The Grazing Goat: A Stylish Retreat

Prefer your pit stop with a little more polish? The Grazing Goat is a countryside-style retreat right in the heart of Marylebone. Warm wood panelling, cosy corners, and a modern British menu make it the perfect spot to reward your graft with something great. This isn’t your typical Oxford Street pub, but that’s precisely the point.

Settle in with a glass of something festive, or indulge in elevated comfort food. The Angus Flat Iron Steak is a firm favourite of ours. If you’re lucky enough to be shopping on a Sunday, the Roast Dinners are worth the trip alone. Expect slow-roasted joints, towering Yorkshire puddings and seasonal trimmings that rival even your mum’s.

Gone heavy on the shopping bags or wine? We don’t judge. Our boutique bedrooms are just upstairs, offering a peaceful retreat above the bustle. You might come in for a roast, but a lie-in is never a bad idea.

Looking for a Marylebone pub, or just a peaceful escape near Oxford Street? You’ve found it.

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Why Choose Cubitt House?

We’re not just a collection of pubs. We’re your local favourites, rooted in neighbourhoods that matter, each with its own charm, its own cast of characters, and its own reason to linger.

Whether you’re after a festive lunch, a quiet corner to catch your breath or somewhere to start your Christmas celebration, we’re ready when you are.

No need to plough through Google Maps. Just head for one of our nearby spots, all excellent pubs near Oxford Street. From the lively buzz at The Coach Makers Arms to the timeless elegance of The Barley Mow, and the calm sophistication of The Grazing Goat, there’s a Cubitt House for every kind of festive mood. And while we can’t promise you a silent night, we can promise a very merry one. 

So, whether you’re dodging the crowds, finishing your list or just in it for the mulled wine, we’ve got your festive hideaway sorted. From spirited stops to slow roasts, settle in and let the Christmas spirit come to you.

Book your table now and make Cubitt House your post-shopping pause this Christmas.

Book Here

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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