Eat Out London!The Thomas Cubitt
Welcome to The Thomas Cubitt Public House & Dining Rooms, honouring London’s legendary master builder. We are a local favourite in one of London’s most distinguished and picturesque neighbourhoods
The Thomas Cubitt | Cubitt House | Eat & Drink | Belgravia | London
OUR PEOPLE Our philosophy with people is, and always will be, that people who join our teams, who are prepared to work hard, who are honest and understand what the importance of integrity is will have an opportunity to prosper.
We endeavour to create a home away from home environment for our teams and our customers.
What we know for sure is that happy staff equal happy customers!
OUR SUPPLIERS We use distinct and exceptional British produce with a nod to European cooking techniques, putting an emphasis on keeping things simple, without compromising on quality.
For more information on our suppliers click here.
Reviews and related sites
The Thomas Cubitt | Cubitt House | Eat & Drink | Belgravia | London
OUR PEOPLE Our philosophy with people is, and always will be, that people who join our teams, who are prepared to work hard, who are honest and understand what the importance of integrity is will have an opportunity to prosper.
We endeavour to create a home away from home environment for our teams and our customers.
What we know for sure is that happy staff equal happy customers!
OUR SUPPLIERS We use distinct and exceptional British produce with a nod to European cooking techniques, putting an emphasis on keeping things simple, without compromising on quality.
For more information on our suppliers click here.
The Thomas Cubitt in Sloane Square, London Pub Review and Details
food
It's always heartening to see a pub trying this hard, and it's obvious from the popularity of the place with the locals and visitors alike that they're succeeding at what they do.
It's funny how quickly the standard of things change as you leave the tatty hotels and cheap shops clustered around Victoria Station - this place is a more upmarket and as such, is probably more bar than pub.
They've also dispensed with a lot of the frou-frou stuff that seems to stick to places that want to be gastrodomes: sausage and mash is now called sausage and mash, possibly a sign that the chef's comfortable with the food he's serving now.
And, thank god, all the tables on the ground floor are available in the evenings for drinking (you can still order food, it's just not expected).
While this isn't a cosy old boozer - more of a restaurant really, it's still a pretty good place to go.
The Thomas Cubitt - London Restaurant Reviews | Hardens
food ambience
The Victorian aristocracy regarded trade with horror, so Belgravia's vast main squares contain only houses and churches.
And point of all this social history' is that, to this day, Belgravia - which is apparently once again becoming fashionable in squillionaire circles - is almost totally devoid of decent eating places, especially less formal ones.
He has bought the only boozer on Belgravia 'high street' and turned it into the sort of tavern which Cubitt - the area's master builder - might have built for the local nobs, had the mores of the time been different.
It's still 'early days', though, and - in the badlands of Belgravia - the bar is already a stand-by well worth knowing about.
There is a slightly more formal dining room upstairs: a couple of months delay before visiting might give the kitchen time to rise to the standard of the setting.
Are you ready to order? This week: Thomas Cubitt, Belgravia, London
food staff
Some are marvellous, of course, but too many glower on street corners, dispensing shadowy meats under piped celeriac crusts - this month's trendy root vegetable - while pretending that your solo glass of Chilean white has not been topped up with the dregs of two other bottles.
Until quite recently, the Thomas Cubitt was the plain old Joiners Arms, a nondescript pub of no great allure on the edge of the central London area of Belgravia, but still close enough to Victoria Station to have the whiff of sulphur and bus fumes about it.
On the ground floor there is simple English fare, such as chicken and ham pies and oatcakes with cheese, served in convivial, waxed- wood surrounds, while the upstairs dining rooms glimmer with low-key grace.
Venison carpaccio is sliced just that little bit too thin - you have to scrape it off the plate - but rich, mushroom soup is excellent, and scallops served with crisp shards of bacon and crushed celeriac is a well-constructed starter.
There are mis-timings on the meat main courses, but the charming manager whisks away an overdone fillet steak (Denham Estate rare-breed beef), promptly brings another and insists on giving a little discount on our bottle of claret by way of apology; now that's the way to handle it.
Thomas Cubitt restaurant review 2008 November London | British ...
food desserts value
The Thomas Cubitt is more ambitious than most gastropubs.
The area in which we sat was cosy, having a marble fireplace, skylight and rather eccentric Victorian prints of wild animals decorating the taupe coloured walls.
A soup of cauliflower and wild mushroom with pea shoots and truffle oil (£7) was very pleasant, with reasonably clear cauliflower and mushroom flavour and decent seasoning (14/20).
Tarte tatin tasted better than it looked: the apple pleasant though hardly caramelised, on a thin and soggy layer of pastry.
Sticky toffee pudding was not moist enough, served with pleasant butterscotch milk ice cream (12/20).
The Thomas Cubitt - London Restaurant Reviews | Hardens
food ambience
The Victorian aristocracy regarded trade with horror, so Belgravia's vast main squares contain only houses and churches.
And point of all this social history' is that, to this day, Belgravia - which is apparently once again becoming fashionable in squillionaire circles - is almost totally devoid of decent eating places, especially less formal ones.
He has bought the only boozer on Belgravia 'high street' and turned it into the sort of tavern which Cubitt - the area's master builder - might have built for the local nobs, had the mores of the time been different.
It's still 'early days', though, and - in the badlands of Belgravia - the bar is already a stand-by well worth knowing about.
There is a slightly more formal dining room upstairs: a couple of months delay before visiting might give the kitchen time to rise to the standard of the setting.
Are you ready to order? This week: Thomas Cubitt, Belgravia, London
food staff
Some are marvellous, of course, but too many glower on street corners, dispensing shadowy meats under piped celeriac crusts - this month's trendy root vegetable - while pretending that your solo glass of Chilean white has not been topped up with the dregs of two other bottles.
Until quite recently, the Thomas Cubitt was the plain old Joiners Arms, a nondescript pub of no great allure on the edge of the central London area of Belgravia, but still close enough to Victoria Station to have the whiff of sulphur and bus fumes about it.
On the ground floor there is simple English fare, such as chicken and ham pies and oatcakes with cheese, served in convivial, waxed- wood surrounds, while the upstairs dining rooms glimmer with low-key grace.
Venison carpaccio is sliced just that little bit too thin - you have to scrape it off the plate - but rich, mushroom soup is excellent, and scallops served with crisp shards of bacon and crushed celeriac is a well-constructed starter.
There are mis-timings on the meat main courses, but the charming manager whisks away an overdone fillet steak (Denham Estate rare-breed beef), promptly brings another and insists on giving a little discount on our bottle of claret by way of apology; now that's the way to handle it.
The Thomas Cubitt | Bars and pubs in Belgravia, London
drinks
After a little refit in spring 2010, this upmarket brasserie is busy nearly every mealtime, a Belgravia clientele venturing towards Victoria coach station in order to partake in roast rack and braised shoulder of lamb, and a pumpkin, spinach and pine nut wellington.
The Sunday roasts are worthy of a Waitrose TV ad, but you’ll pay £27 for the 28-day-aged fillet from the Castle of Mey estate in Caithness.