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A bowlful of freshness and zing for Winter. The Winter Caesar Salad with Radicchio, Pomegranate, Blood Orange & Parmesan from The Princess Royal, Notting Hill.
Pomegranate Vinaigrette
75ml Pomegranate Molasses
30ml Olive Oil
20ml Fig Leaf Vinegar
Salt
50g mayonnaise
Salad
4 radicchio – outside leaves retained for a shell and inside leaves shredded
A handful of treviso – shredded
10 sprigs dandelion – shredded
2 sprigs marjoram – leaves picked
2 tablespoons sourdough croutons, toasted in olive oil
A handful of dill
A handful of basil
30g parmesan to grate
2 tablespoons pomegranate seeds
12 smoked anchovies
1 blood orange segmented
Pomegranate Vinaigrette
Make an emulsion with, the pomegranate molasses, olive oil and fig leaf vinegar. Season with salt.
Dressing
To make the dressing whisk together the Pomegranate vinaigrette with 50g mayonnaise.
To prepare
Toss together all the ingredients with 3 tablespoons of the dressing apart from the radicchio shell, anchovies, parmesan and pomegranate seeds.
To serve
Fill a 4 x radicchio shells with a serving of the salad and top with 3 anchovies, a scattering of the pomegranate seeds and a grating of parmesan.
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
Feasting season is on the horizon at Cubitt House, and we’re counting down 100 days until Christmas.
#christmasinlondon #christmasparties #festivefeasting #londonchristmas
