One of our five worker’s lunch menu dishes. Launching on 1st May. A different dish for each day of the week, all priced at £15. Come and enjoy a hearty classic in the middle of your working day but not for a hearty price. Here we look at a really proper but of roast chicken. Other dishes include Shepherd’s Pie & peas and a proper Fish Finger Sandwich.
Salsa Verde
½ bunch flat leaf parsley with stalks
½ bunch mint
½ bunch chives
2 micro grated garlic cloves
3 tbsp Dijon
120ml olive oil
20g lilliput capers
2 salted anchovies
1 tbsp sherry vinegar
½ lemon juiced
Chicken
1 x 350g chicken leg French trimmed & bottom thigh bone removed
100g borlotti beans
100g chicken stock
100g double cream
20g butter
20g salsa Verde
30g small diced crispy fried smoked pancetta
100g seasonal cabbage
10g chopped flat parsley
For the Salsa Verde
For the chicken
Your seat at the Cubitt Christmas table is waiting. You bring the good company - we’ll handle the rest.
This one’s got winter written all over it.
Ben Tish’s Shepherd’s Pie is rich, warming and just the thing for dark evenings and second helpings. Slow-cooked ragú with a splash of Rioja, topped with the cheesiest mash (Parmesan, Pecorino and Taleggio - we don’t mess around).
Comfort food done properly.
Read the full recipe at the link in bio.
The Festive Season has arrived at Cubitt House.
Whether it’s oysters and Champagne or Turkey with all the trimmings, a Cubitt Christmas is always served with style (and second helpings).
Tomorrow evening, we are teaming up with @schoonerscorer for a Pub Quiz in aid of Movember down in The Blood Orange Bar - expect pints, pub snacks, live music and a few questions designed to keep you on your toes.
Tickets are very limited and flying fast - grab yours at the link in bio
