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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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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