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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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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.