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Cubitt House are a unique collection of iconic public houses serving locally sourced proper pub food and carefully crafted drinks in prime locations across central London. They create memorable experiences through relaxed, informal but flawless service in upmarket but down to earth environments. They have spent 15 years refining their craft with 6 beautiful pubs, of which 3 are in the heart of Belgravia, The Thomas Cubitt on Elizabeth Street, The Orange on Pimlico Road and The Alfred Tennyson on Motcomb Street. Times have changed and they have had to adapt and as a small, local business they pride themselves on being at the heart of their local communities and are committed to findings new ways to help in whatever ways they can using the support of their local suppliers to bring it to life.
The Orange on Pimlico Road has been transformed into a shop bringing you the best seasonal and British produce from their kitchen to your home. Local delivery and collection is available and you can browse their shop and pre-order online here.
This week Cubitt House are celebrating English Wine Week and their long-standing relationship with the amazing English Sparkling Wine producers, Coates & Seely in Hampshire. Cubitt House pride themselves on carefully selecting a wine list which brings together amazing small and boutique producers and pairing them to delicious sustainable and locally sourced dishes. See below for a summery Chalk Stream trout recipe from our Executive Chef, Leigh, which pairs perfectly with a glass of British Royale, an exclusive cocktail crafted in house using Coates & Seely.
Cubitt House use the best quality British trout from ChalkStream® Farms. It is the pure chalk stream water that gives this fish its unique and fresh taste and is delivered fresh to us within 24 hours of being caught. Farmed sustainably in the rivers Test and Itchen in North Hampshire, just down the road from the Coates & Seely vineyard. Now available to buy from the shop at The Orange.
What you need:
140g-150g portion of fresh water trout
3 new potatoes
80 g fresh broad beans (or frozen if fresh not available)
30g sour cream
60g fresh wild garlic (dill or sorrel would also work well)
Salt and pepper
Wash 600gm potatoes thoroughly under cold running water.
Bring a large pan of water to the boil. Add potatoes, bring back to the boil, then simmer gently for 12-15 minutes or until just tender.
Refresh under cold running water and cut into 1⁄4’s
1. Preheat your flat based fry pan. Lightly season your trout fillet with salt and fresh pepper. Add 2 tablespoons of vegetable oil (per portion of fillet) to the heated pan. Place the fish skin side down into the pan using a pair of tongs. Listen for the crackle of the skin as an indicator as to whether the pan is hot enough. The fish should take 3 minutes on the skin side, then flip the fillet and cook on the underside for 1 minute.
2. While your fish is pan frying, drop your Jersey Royals and broad beans into boiling water for 90 seconds to reheat. Remove from the boiling water, toss with zest of 2 lemons, 1 finely diced shallot and half of the soured cream dressing.
3. Assemble your dish by placing your warm potato salad at the base of a deep salad or pasta bowl, nestle your trout fillet and drizzle the remaining soured cream dressing around the plate. Garnish with baby pea shoots or any other herb you have to hand.
Coates & Seely are based in the rolling hills of the Hampshire Downs where a mile to the south of the vineyards, the clear chalk stream of the River Test flows.
Hampshire is a winemakers dream, where chalk soils and clay caps disgorge rugged flints that help retain the heat of the sun, warming the top-soils, whilst in the late summer and early autumn the enclosed valley helps trap the last of the season’s heat to ripen the grapes. The fruit that then emerges contains the perfect balance of crisp acidity and sweet fruit, as well as the complex minerality, that lie at the heart of all great sparkling wine.
In 2008, two old friends – Nicholas Coates and Christian Seely – embarked on a quest. They had between them successful careers in finance and winemaking, an unshakeable belief, and a burning desire to make, one day, a sparkling wine to rival the best in the world. Their adventure drew them to the ancient chalk hills of Hampshire. They planted vines and began their craft.
Last year for English Wine Week, Cubitt House launched a special British Royale cocktail which has now become a staple classic on their cocktail list. Made with homemade British blackberry cassis which is carefully crafted in house exclusively to compliment the fruity and complex notes of Cotes & Seely Brut Reserve using camomile and juniper. They pride themselves on their knowledge and passion and carefully craft their ingredients in house to make a. cocktail list filled with their twists on their favourite classics.
Group Head Bartender, Marta, developed the recipe and makes the cassis in house which is now being sold in the shop. See below her recipe for their British Royale:
What you need:
100ml Coates & Seely Brut Reserve.
Pour 25ml cassis into the bottom of champagne flute
Pour top up with 100ml Coates & Seely Brut Reserve
Website: Cubitt House
The Alfred Tennyson
10 Motcomb St, Belgravia, London, SW1X 8LA
The Thomas Cubitt
44 Elizabeth St, Belgravia, London, SW1W 9PA
37-39 Pimlico Rd, Belgravia, London, SW1W 8NE