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WHERE TO FIND THE BEST MULLED WINE & FIREPLACES IN LONDON

WHERE TO FIND THE BEST MULLED WINE & FIREPLACES IN LONDON

At Cubitt House, the 12th of November is when we shift gear into full festive mode. Think mulled wine on the menu, a garland above the fireplace, and that comforting sense that the year is gently winding down. 

Still, we know the season can bring its fair share of chaos with wishlists getting longer, inboxes fuller and family WhatsApp groups suddenly very active. Instead, we prefer to take things at a gentler pace. After all, a proper pub should be a tonic, not another item on your to-do list, and with a warming glass in hand and the soft glow of a crackling fire close by, suddenly things feel a little more manageable.

So, whether you’re dodging the drizzle, seeking sanctuary from the crowds or simply in need of a little festive spirit, we’ve rounded up some of our favourite fireside spots, where warmth greets you at the door and lingers at the table.

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A Proper Mulled Wine Moment in London

We’re not ones for fanfare, but our mulled wine tends to speak for itself. London may be brimming with festive cups, from market stalls to pavement pop-ups, but if you’re after something with a little more craft, a little more character, our take on the classic is well worth a sip or two.

This festive season, we’re ladling out mulled wine at all eight of our pubs. What makes ours different, you might ask? It’s done properly: no shortcuts, no synthetic syrups. Just thoughtfully selected wine, gently simmered with whole spices, seasonal citrus and a little something sweet to bring it all together. Whether you’ve been braving Oxford Street or simply fancy something cosy on a cold day, it’s the ultimate winter warmer.

Of course, what’s in your glass matters, but where you drink it makes all the difference. Each of our pubs is steeped in charm and full of character, with interiors that nod to British heritage and hospitality at its finest. From intimate corners in Notting Hill to grand dining rooms in Belgravia, every space has its own story. When you’re after that extra layer of comfort, nothing beats a spot beside one of our roaring open fires.

Wrap up, swing by, and settle in. The mulled wine’s on, the fire’s lit, and the season’s looking merry indeed.

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The Thomas Cubitt, Belgravia: Fireplaces & Feasting on Elizabeth Street

Named for the master builder behind Belgravia’s grand design, The Thomas Cubitt is as elegant as it is historic. Step through the doors on Elizabeth Street and you’ll find yourself in a timeless London pub that pairs classic Georgian charm with modern comfort.

But when the days turn colder, it’s The Atrium upstairs that really comes into its own. With its open fireplace gently crackling beside a long feasting table, and natural light filtering through the skylight above, this semi-private dining room is made for relaxed gatherings, long lunches and drawn-out dinners. It’s a space where warmth, in every sense, takes centre stage.

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The Orange, Belgravia: A Storied Spot on Pimlico Road

The Orange has a certain glow about it, and we don’t just mean the name. This 19th-century former brewery has been lovingly brought back to life, and nowhere is its warmth felt more than in the intimate front room adjacent to the main restaurant.

Here, the fire flickers beside plush armchairs and wooden floors underfoot, surrounded by soft lighting. Settle in with a glass or a kettle of mulled wine; we don’t judge, and let the outside world fade away. It’s the kind of spot where you’ll want to linger a little longer. 

If the wine continues to flow and the conversation lingers, our four newly designed bedrooms upstairs offer the perfect excuse not to rush off.

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The Grazing Goat, Marylebone: Your London Countryside Retreat

With its sash windows, timber panelling and grand open fireplaces, The Grazing Goat could easily be mistaken for a countryside inn, only you’re in Marylebone, just moments from Hyde Park and Oxford Street. 

Whether you’re tucked away in the back dining room or taking over the whole first floor for something celebratory, there’s nothing quite like the soft crackle of the fire as your backdrop. It’s the ultimate London hideaway when the skies turn grey. 

And if the fire has you so relaxed you can’t bear the journey home, simply head upstairs to one of our boutique bedrooms.

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The Princess Royal, Notting Hill: A Regal Neighbourhood Corner

At The Princess Royal, the atmosphere is effortlessly chic and delightfully relaxed, and if you’re after fireside vibes in the heart of Notting Hill, this is your calling card.

The Charlotte Room, one of our most charming private spaces, comes complete with its own roaring fireplace. It’s a snug spot for winter suppers, small celebrations or simply an excuse to gather with good company and great mulled wine. Quintessentially pub, with just the right amount of polish.

Perfect for fireside nibbling, our bar menu is made to accompany a glass or two. Think Angus Beef Ragu Arancini, Red Prawns with Garlic and Lemon, or a House Burger with all the right trimmings. Whether you’re popping in or settling down, it’s the sort of menu that makes staying a little longer feel like the only sensible option.

Should the fire coax you into staying the night, our four Notting Hill hideaways upstairs make it rather easy.

Join Us This Festive Season

If your kind of festive spirit comes in a glass, gently mulled, never rushed, and you fancy a fireside perch with good company and no pressure to be anywhere else, you know where to find us.

From quiet catch-ups to full-blown feasts, our doors are open and the mulled wine’s gently bubbling. Book your table, wrap up warm and make this season a little more Cubitt.

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