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WHERE TO STAY IN LONDON: A GUIDE TO THE BEST PUBS WITH ROOMS

WHERE TO STAY IN LONDON: A GUIDE TO THE BEST PUBS WITH ROOMS

Discover the best pubs with rooms in London. Boutique hotel comfort, great food and the perfect London city break or staycation with Cubitt House.

If we were to do a Goldilocks scale of our favourite places to stay when on a city break in London, it would go something like this. Hotels? Too fancy. A friend’s sofa? Not fancy enough. And just right? A pub with rooms, of course. 

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Okay, okay, so we know that we are biased, but here at Cubitt House, we know how important it is to have somewhere comfortable, convenient and welcoming to stay when enjoying everything that our glorious capital has to offer. After all, it’s in our DNA.

A Brief History of London Pubs with Rooms: The Heritage of Hospitality

Historically, pubs have always offered travellers somewhere to rest and relax after a journey, with a warm meal, an optional cold beer and a bed for the night – it’s their raison d’être. And while today it’s not exactly a necessity, with transportation options being a bit speedier than a horse and cart and other accommodation options available, it’s still part of the reason we love pub culture. It’s all about breaking bread together, sharing stories and making everyone feel welcome and at home.

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Why Pubs with Rooms Are the Perfect Place to Stay in London

Apart from being part of our national history, there are also endless other plus sides to staying in a pub with rooms. For starters, they offer a homely place to stay, with direct access to the bar and restaurant when you’re peckish. Then there’s the convenience of their locations, often in the heart of the best neighbourhoods, a hop, skip and a jump from the action of the city. Throw in a welcoming atmosphere and the humble brag of being on first term names with the barman, and you’re definitely on to a winner. And who better to ask for some local recommendations?

At Cubitt House, three of our pubs offer a place to rest your head at the end of the night, each boasting stylish interiors more often seen in a cool boutique hotel than a humble pub (our Co-Founder Georgie Pearman is to thank for that). Oh, and did we mention our breakfasts? We’d stay overnight just to be first in line for those, to be honest…

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The Grazing Goat: Country Charm in the Heart of London

Just minutes from Oxford Street, The Grazing Goat in Marylebone has eight bedrooms (our biggest offering), which conveniently overlook the far quieter New Quebec Street, promising an uninterrupted night of sleep. We know some people like a little more space than others (read: they don’t want to touch in bed) so you’ve got the option of choosing between the Standard Double, with a King-sized bed, or the Superior, which has an Emperor-size bed. Beds are from The Cotswold Bed Company, so you can guarantee they are super comfy, while modern essentials like a Roberts radio, Freeview TV, heated towel rail and a caffetiere are also on hand. The breakfast offering is especially get-out-of-bed-worthy too: think Pancakes with Blood Orange and Whipped Mascarpone, or Gammon Steak with Fried Eggs, New Season Potatoes and Salsa Verde.

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The Orange: A Stylish Pub with Rooms in Belgravia

Down the road in Belgravia, The Orange is the proud owner of four newly refurbished rooms, all of which champion the very best of British craftsmanship, with antique and bespoke furniture sourced locally. Just a six-minute walk to Sloane Square and the King’s Road, it’s ideal for anyone who wants to be in the thick of one of London’s most iconic neighbourhoods. Expect to leave with some serious wallpaper inspo, and probably a newfound fondness for 100 Acres toiletries. Oh, and you can’t check out without trying The Orange’s famous breakfast flatbreads, with toppings including Fennel Sausage, Pancetta, Portobello Mushrooms and Truffle Cream Sauce.

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The Princess Royal: The Ultimate Notting Hill Boutique Stay

Finally, The Princess Royal in Notting Hill also offers four rooms for when you’re spent after a day of retracing Hugh Grant and Julia Roberts’ steps (or simply hitting up the Portobello Road Market). We know we sound like a broken record now, but these are seriously comfortable beds, with Egyptian cotton and linen throws, plus stylish interiors, the best local toiletries from 100 Acres and everyone’s favourite, a Roberts radio. There’s even a writing desk if you’re feeling inspired by your London exploits. Our breakfast and brunch menus are especially indulgent here too, with the Full Princess promising a restorative plate of Cumberland Sausage, Bacon, Fried Egg, Black Pudding, Hash Browns, Baked Beans, Mushrooms, Roasted Tomato and Sourdough Toast.

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Planning a London Staycation or City Break? Stay at a Cubitt House Pub 

So next time you’re planning a city break in London, or simply wanting to treat yourself to a night away in your hometown, then definitely consider booking a stay at a Cubitt House pub. We’ll have your order ready at the bar and waiting.

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Day 10: When it comes to Christmas, this is our kind of cooking. One bowl, minimal fuss, and the rich scent of truffle filling the kitchen as your stuffing crisps to golden perfection. No washing up drama, just proper festive satisfaction.

Ingredients (Serves 6–8)
• 500g good-quality pork shoulder mince
• 150g fresh breadcrumbs (preferably sourdough)
• 1 small onion, finely diced
• 2 garlic cloves, finely chopped
• A handful of fresh sage leaves, finely shredded
• 50g grated parmesan
• 1 egg, beaten
• 2 tbsp olive oil
• 25g butter
• 1 tbsp chopped parsley
• 1 tbsp truffle paste or a few drops of truffle oil (go easy - less is more)
• Sea salt & cracked black pepper

Method
1.	Heat the olive oil and butter in a pan over medium heat. Add the onion and garlic, cook gently until soft and sweet - about 10 minutes. Stir in the sage and let it release its fragrance. Cool slightly.
2.	In a large bowl, combine the pork mince, breadcrumbs, parmesan, cooled onion mixture, parsley and beaten egg. Season generously. Add the truffle paste or oil sparingly - just enough to bring a subtle earthy depth.
3.	You can press this mixture into a terrine dish, roll into balls, or use it to stuff the cavity of a bird. If baking separately, drizzle with olive oil and bake at 180°C for 35–40 minutes until golden and cooked through.

#christmas #easyrecipeathome #recipe #christmasrecipe #12daysofrecipes
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.