The pub will have a large dining room and bar, along with a walled garden, private dining room and four bedrooms.
Chef director Ben Tish will oversee the menu that focuses on combing British with Mediterranean cooking styles with dishes to include red prawn crudo, rosemary and orange; English Burrata, blood orange, radicchio, coriander seeds and fennel; and Old Spot pork chop, salt roasted beets, new season carrots, walnut picada.
In addition, there will be a dedicated raw menu, featuring oysters; wild bream crudo and aged beef tartare.
The pub is one of a number of projects for Cubitt House since strengthening its management team. The group recently renovated and reopened The Coach Makers Arms in Marylebone with a 60-cover restaurant on the first floor and will open The Barley Mow in Mayfair in the summer.
It also plans to refurb pubs The Alfred Tennyson in Belgravia, and The Orange in Pimlico.
Chef director Tish as well as Seb Fogg, the newly appointed managing director at Cubitt House, and Georgie Pearman, director and co-chair, will be speaking at next month’s R200 event in London. To view the full agenda and to attend click here.
