CUBITT HOUSE x NEVILL HOLT FESTIVAL: A SUMMER FEAST OF FOOD, FARMING AND FRIENDSHIP

The Article

Tue 13 May, 2025

The below interview is an excerpt from this year’s souvenir programme, available to buy at the Festival.

This summer, Cubitt House is heading for the hills. Known for their family of beautifully appointed London pubs, rooted in seasonal British cooking and warm hospitality, they’re swapping Marylebone for the Midlands to join the 2025 Nevill Holt Festival.

As part of the festival’s line-up of opera, jazz, theatre and conversations, Chef Director Ben Tish and founders Sam and Georgie Pearman will be hosting two memorable lunches in the Leicestershire countryside. Expect Mediterranean feasts, Provençal flair, and long tables set with signature charm — all celebrating a new partnership between Cubitt House and the Nevill Holt Estate.

Ahead of the festival, we sat down with the trio for an exclusive talk about fire-cooked feasting, farm-to-pub sourcing and what makes a long lunch so endlessly appealing.

1. What drew you to Nevill Holt Festival and how did this collaboration come about?

Sam: We’ve always admired what Nevill Holt is doing. It’s thoughtful, beautifully curated and rooted in the landscape. When the idea came up to do something together, it just made perfect sense. Great food, great music, heritage, conversation. It felt like a natural fit.

Georgie: There’s a shared love of provenance and community that really connected with us. As soon as we saw the space, we could picture those long tables rolling out across the countryside and bringing Nevill Holt’s produce to our London pubs in the future.

2. You’re hosting two events at the festival. What can guests expect from each of them?

Ben: The first lunch on Saturday 31st May is a Mediterranean-inspired barbecue. We’ll be cooking over fire with produce from the Nevill Holt farm, serving dishes from my cookbook Mediterra. There’ll be vibrant salads, fire-cooked meats and plenty of seasonal produce on the plate. The second, on Saturday 7th June, is our Endless Lunch with Mirabeau — more of a Provençal-style garden party. Sharing dishes, chilled rosé and the kind of table you never want to leave.

3. For those who don’t yet know Cubitt House, how would you describe the spirit of your pubs?

Sam: They’re luxurious locals. Each of our eight pubs is a little different, from Notting Hill to Belgravia, but they’re all about proper hospitality, good food and welcoming everyone in. No fuss, just really well-considered spaces and menus, looked after by a team who care.

4. You’re working with the farm to rear animals and grow produce for your London pubs. Why is that important to Cubitt House?

Ben: It’s about connection. Knowing where your food comes from, how it was raised and who looked after it. That changes how you cook and how your guests experience the dish. We’re talking about slow-grown chickens, rare breed pigs, beautiful vegetables. Produce with flavour and integrity.

Sam: It means we can build something lasting. We’re not just buying ingredients. We’re building a relationship that will shape menus across our pubs for seasons to come.

5. If you could bottle the perfect summer lunch in the countryside, what would it include?

Georgie: Long tables with proper glassware and sharing dishes that just keep coming.

Ben: Grilled peaches, slow-cooked lamb, loads of herbs and olive oil.

Sam: A good bottle of rosé and no need to check the time.

6. This isn’t just a one-off event, is it? What’s the long-term vision for the partnership with Nevill Holt Estate?

Ben: No, this is just the beginning. We’re already working on a dedicated Nevill Holt Market Menu that’ll roll out across all our pubs later in the year, showcasing the farm’s produce. Chickens, pigs, goats and even charcuterie. It’s a proper farm-to-pub partnership.

Georgie: We’re excited to bring guests on the journey from field to kitchen. Whether you’re out in the countryside at Nevill Holt or sitting down to lunch at The Barley Mow in Mayfair, you’ll experience the same commitment to craft, seasonality and proper flavour.

7. Any tips for guests joining you at Nevill Holt?  What should they wear, bring, or expect?

Ben: Bring an appetite. The food’s served sharing-style so come ready to try everything.

Georgie: Come to relax. This is about good food, good company and enjoying the moment.

Sam: Make sure you leave room for pudding.

Whether you’re a London local or a festival first-timer, the Cubitt House feasts promise good food, good conversation and a celebration of British summer in full swing. Join Ben, Sam and Georgie beneath the canvas for a taste of what happens when a family of city pubs meets a countryside estate.