Recent social media posts
27/04/2026
This month’s Dish with Tish is all about simple coastal cooking.
Seaside Nostalgia Crab Cakes with Buttery Tartare, inspired by days spent by the British coast. A familiar kind of cooking, drawn from childhood memories and brought back to the table.
Read the full recipe via the link in bio.
24/04/2026
To mark the launch of her latest cookbook, MEDesque, Georgina Hayden joined us for a long lunch in one of our private dining rooms at The Thomas Cubitt.
A menu rooted in the Mediterranean, designed for sharing across the table, and always best enjoyed overlooking Elizabeth Street in the sunshine.
27/03/2026
At Cubitt House, we take Easter rather seriously. Chief among our priorities, chocolate.
This year, a Scotch Egg reimagined. A White Chocolate shell, Clementine Yolk, Chocolate Cake Crumb, finished with Pump Street 70% Dark Chocolate and Feuilletine for that all-important snap.
Available from 27th March through to Easter weekend across our pubs (except The Builders Arms).
Limited in number.
An orderly queue is strongly encouraged.
18/03/2026
A long lunch at The Thomas Cubitt, hosted by Alexandra Dudley to celebrate the launch of her new cookbook, Cooking Made Simple.
Tables dressed for spring, seasonal dishes shared generously, and sunlight streaming in from Elizabeth Street. An afternoon made for lingering.
05/03/2026
British Pie Week calls for proper roots.
This Saturday, we’re collaborating with - one of London’s oldest and most iconic pie shops.
Slow-cooked mutton pie with signature liquor.
A proper classic, done properly.
Available Saturday 7th March at Cubitt House pubs and M. Manze branches.
Limited pies. Get it while it’s hot.
01/12/2025
We all know that sprouts are the Marmite of Christmas Dinner. Love them or hate them, Ben Tish has given them the Cubitt House treatment: pan-roasted until buttery and golden, with fragrant Sage and crisped-up Bacon hiding in all the right places. Go on, give them a go.
Ingredients (Serves 4)
• 500g Brussels sprouts, trimmed and halved
• 150g cooked chestnuts, roughly broken
• 150g smoked streaky bacon, cut into lardons
• A handful of fresh sage leaves
• 2 tbsp good-quality olive oil
• 25g unsalted butter
• Sea salt & cracked black pepper
• Optional: a splash of aged balsamic or squeeze of lemon
Method
1. Blanch the sprouts
Drop the sprouts into boiling salted water for 3–4 minutes until just tender. Drain well and let them steam dry - this helps them caramelise later.
2. Render the bacon
Heat the olive oil in a heavy-based pan. Add the bacon and cook slowly until crisp and the fat has rendered. Lift out and set aside.
3. Caramelise the sprouts
Add the butter to the same pan, then the sprouts. Cook over medium heat, turning occasionally, until golden and nutty - about 6–8 minutes.
4. Bring it together
Toss in the chestnuts and sage leaves. Let them warm through and crisp slightly in the butter and bacon fat. Return the bacon to the pan. Season generously and, if you like, add a splash of balsamic or lemon to cut through the richness. Serve immediately.
17/06/2025
On Friday 27th June, join us at WOW!house for an Endless Lunch with Mirabeau. Just 16 seats at our flower-filled terrace table, with flame-grilled feasting, flowing rosé and the kind of long, leisurely lunch we all dream of. This is one summer table you won’t want to miss.
For design devotees, food lovers and those who do Fridays properly.
Swipe for your invite and the menu.
Design Centre, Chelsea Harbour
Friday 27th June only – tickets are limited.
Book your tickets via WhatsApp 07596862242.
04/06/2025
Plan ahead for Father’s Day and earn some serious brownie points. Book your table at any Cubitt House pub and Dad’s pint of Singlefin Lager from is on us.
27/05/2025
Last tickets remaining!
Join us for two signature Cubitt House feasts this summer.
First up this weekend, Saturday 31st May, Cubitt House Eats with .tish, a sun-drenched Mediterranean lunch with a British twist. Then on Saturday 7th June, the Cubitt House x Endless Lunch with . Expect open-fire cooking, fine rosé and Provençal flair. Come Hungry.
Don’t miss out, tickets are going fast — buy via the link in bio.
15/05/2025
One bite and you’re somewhere warmer. Asparagus ribbons, goat’s curd and a flicker of chilli heat, all on a light, golden pizzette base.
Full recipe in bio.
01/05/2025
Extra, extra — this year’s olive oil is in. Hand-picked in Tuscany, pressed within hours and now pouring at your local Cubitt House pub. Used across our seasonal dishes and available to buy in-house, it’s well worth a taste.
Address
10 Motcomb Street
London
SW1X 8LA
To reach the restaurant located at Motcomb Street in London, you can take public transport such as the tube and get off at Knightsbridge station. From there, walk towards Sloane Street and then take a right onto Cadogan Place. Continue walking straight down that street until you reach Motcomb Street.
For those driving, from central London take Hyde Park Corner towards Belgravia and follow signs for Sloane Street. From there, turn onto Cadogan Place and then left onto Pont Street. Finally, turn left again onto Motcomb Street where you will find parking options available nearby.
Please note that these directions may not be specific to Cubitt House but should help guide you to the general area of the restaurant.
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What people say
Cubitt House, located in the charming Motcomb Street of London, is a family of nine restaurants and bedrooms that serve the neighbourhoods in and around the West End. This pub, British restaurant, and beer bar offers a variety of food styles with a focus on British cuisine. The restaurant services include groups, kids, outdoor seating, reservations, and walk-ins. Cubitt House is known for its specialties such as breakfast, coffee, dinner, drinks, and lunch.
The restaurant's social media posts showcase their commitment to providing unique experiences for their customers. From welcoming the cooking Queen of Amalfi to cook up a Mediterranean feast inspired by recipes from her book Cucina Di Amalfi to designing terraces inspired by the sun-drenched Mediterranean way of life for customers to enjoy Rosé on summer days. Cubitt House also celebrates British summertime with their Strawberries and Cream creation.
The magnificent Alexandra Room at Cubitt House is a sanctuary of tasteful interiors with a focus on British craftsmanship every step of the way. Customers can cosy down in this home away from home while enjoying quality produce from local suppliers.
Overall, Cubitt House provides an exceptional dining experience with its unique offerings and commitment to quality service.
