The 19th Century saw Master Architect Thomas Cubitt’s iconic buildings transform some of London’s landmark neighbourhoods and squares. At the epicentre of his grand plan was the pub, a hub to service the communities and their workers that build the neighbourhoods we know today.
Fast forward 100 years or so and the vision of our namesake still stands. Our pubs are egalitarian spaces filled with fun and humour welcoming all to convene, unwind, eat drink and be merry.
We are more than just a hospitality group, we are the operators of London’s finest pubs and a family filled with fun-loving creatives from actors, artists and architects to baristas, chefs, goldsmiths and many more. It’s in our bones that we get up every day, ready to discover something new and wonderful to enrich our people, our communities & our guests.
We are constantly inspired by London; by the heritage of each building and their fantastic locations; by the local artisans & creatives we work with whether they be the wine maker, the independent cheesemaker or the British weavers and printers supplying our textiles; by the passion of the talented people who work for Cubitt House (who have all the best ideas and are so passionate about what they do); by the music which makes our heart sing and our feet tap and the art that surrounds us.
With a team of nearly 400 people with talents not just in hospitality but across so many different disciplines from set design, architecture, art, music, finance and all sorts of other fantastic skills we know we are lucky to be involved with the fantastic Cubitt House and look forward to what the future brings.
At Cubitt House we work with the best food producers, farmers & suppliers that we can find from Walter Rose for our meat to Wright Brothers for our fish & other seafood. We work with people we know & trust which means we know the providence of our food and know that the animals lead a field based, free range, grass fed life with animal welfare standards among the UK’s best.
All our chefs prepare and cook the food you eat on site and our menus change with the seasons and as we get inspired.
Sam Pearman, Georgie Pearman and Ben Tish
Classic Marylebone drinking destination. Airy first floor chop house and a basement speakeasy
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Belgravia local with bedrooms. A mostly Mediterranean menu with wood-fired pizzas
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The Princess Royal a vibrant Notting Hill Pub with bedrooms and dining terraces
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Old school Mayfair boozer; elegant first floor dining room serving British classics
Learn moreExplore our town and the neighbourhoods our pubs call home
Chef Director, @ben.tish, talking food journeys and pizza skills with @maxlamanna, as he prepares to kick off Series IV of our Cubitt House Eats With supper series!
Feb 5th @thethomascubitt - SOLD OUT
Waiting list available via the link in our bio #CH #CubittHouse #CHEatsWith #MaxLaManna
We`re thrilled to announce the return of the much loved Cubitt House Eats With for its fourth series! This year, we are back with an incredible lineup of supper clubs, hosted by acclaimed culinary talents including @matthewryle, @asmakhanlondon, @maxlamanna & @chefjoshkatz cooking alongside Chef Director, @ben.tish
These four celebrated culinary supremos and cookbook authors will be taking over different Cubitt House pubs across the year. There’s a lot to look forward to. All guests will be greeted with a welcome drink from @haymansgin on arrival, followed by a three course feast hosted and designed by our guest cooks and there’ll also be their cookbook to take home with you!
Feb 5th - @MaxLaManna at @thethomascubitt SOLD OUT
April 30th - @AsmaKhanLondon at @princessroyalnottinghill
Sep 10th - @ChefJoshKatz at @theorangepublichouse
Nov 12th - @MatthewRyle at @thealfredtennyson
Click the links in our bio to book your seat at the table #CH #CubittHouse #CHEatsWith
#DishWithTish - One of our most popular pies, this comes with a little porcelain bird chimney to let the steam out at @thebuildersarmschelsea – it’s old school, but our customers love it!
Chef Director @ben.tish says "mash is a must, and I think this is delicious served with some freshly steamed broccoli. In early spring, you could throw a handful of wild garlic into the filling mixture; or in the winter, a grating of fresh black truffle!"
Full recipe can be found in the link in our bio #CH #CubittHouse
© 2025 Cubitt House Ltd.
10 Motcomb Street, Belgravia, London SW1X 8LA
Company No. 05399542
