Cubitt House, the privately owned collection of some of London’s most iconic pubs has recently opened The Orange following a dramatic yet sensitive refurbishment.
The pub group is co-chaired by Georgie and Sam Pearman and has renowned chef and author Ben Tish directing the food, who is also due to launch cookbook Mediterra in July. The team has focused the last 3 years on modernising some of the city’s most inspiring centrally-located pub buildings, overhauling the menus with Ben Tish’s renowned culinary approach and renovating the interiors so that they celebrate the original aesthetics of each site through Georgie Pearman’s visionary style.
The Orange pub on Belgravia’s Pimlico Road has welcomed thirsty Londoners for centuries. Opened in 1800 as a brewery and reportedly named after William of Orange, the pub has become known for connections with his royal heirs ever since. Georgie, Sam and the Group have honoured the building’s history with a dramatic revamp reigniting the pub and returning the atmosphere to its former glory.
With four bedrooms and 200 covers, the relaunch sees the space reinvigorated with an extended bar area running through the entire ground floor. The space is equipped with its own charcuterie station from which Ben and the team are churning out lashings of Mediterranean inspired cured meats and a wood-fired pizza oven. Tom Raciborsk has been appointed as Head Chef at The Orange, working alongside Ben in the kitchen while Craig Rawcliffe, previously at the Hawksmoor Group, has stepped
into the role of General Manager. The entirely new menu at The Orange revolves around Ben’s innovative and Mediterranean inspired take on pub classics. As well as hearty Large Plates like the Angus Ribeye with Roasted Onions and Comte; and the Wood Roast Chicken with Grapes, Wine and Rosemary; guests can order smaller
plates to start (or for sharing), like the Roast Squid with Za’tar and Aioli and the Grilled Lamb & Rosemary Arrosticini.
Typical of Ben’s cooking, food is seasonal and flavour-rich, and the pizzas (to be served daily both in-house and for takeaway) are no exception. Toppings like Mortadella, Buffalo Mozzarella, Pistachio; Ibérico Pancetta, Roasted Pineapple, Pickled Red Onion and Chilli and Red Prawns, Rose Harrisa, Marmande Tomatoes, Caciocavallo and Oregano , bring a laid back feel to the offering. Sharing specials, on the other hand, like the Moussaka ; and the Porter House Chop with Wood Roasted Treviso, Pancetta & Chianti Sauce are designed for two or more people and carry a sense of occasion for those dining at The Orange.
A lower ground floor is clad with wine bottles and holds its own bar for revelling and live music throughout the year. A vault space sits at the foot of the room, enclosed by a heavy velvet draped entrance and black steel lined windows. The original stone features and wooden floorboards are continued throughout the building. The first floor, with its multileveled three dining rooms, is reminiscent of historic coaching inns with their enclosed and intimate spaces. Huge windows brighten the floor and look over the busy Pimlico Road, still to this day a centre for design, interiors and antiques with the newly renovated Newson’s Yard and Pimlico’s Design Quarter. Using local designers for the majority of the interiors at The Orange, Georgie has sourced wallpapers from Lulu Lytle’s collection at Soane Britain while all the ground floor walls are adorned with paints from Edward Bulmer Natural Paint, whose shop is located opposite the pub. A number of lampshades and fabrics are chosen from Fermoie, two doors down, with beautiful still objects curated from Nina Campbell’s flagship store in Pimlico. The Lacquer Company has provided hand crafted contemporary furniture for the bedrooms.
Al fresco street side seating for 26 and an 18-cover roof terrace adorned with tasteful greenery makes for plenty of outdoor dining. The south-facing roof top is the perfect spot for summer sipping, with Cubitt House’s recently launched Maison Cubitt Rosé being served throughout the summer months. The drinks and wine menu has been concocted by Head of Wine, Charles Beaini, with a selection of classic and modern options available throughout the pub.
Commenting on the opening, Sam Pearman said: “Taking iconic pubs across London and restoring them, with a modern eye, to their former splendour is what we do at Cubitt House and we’re so excited to share the revamped The Orange with our customers. The pub has such a rich history, once a brewery and since a meeting spot for Londoners, celebrities and royals over the years, it earned a name for itself in past decades for its buzzing ambience and generous offering. It’s so sad to see the decline of places like this when their foundations have so much promise – beautiful buildings with centuries of history. We hope our take on The Orange shines a light on this. I
know that Ben’s menu serves as a refreshing reminder of what a pub should be – a relaxed and warm setting serving brilliant food and drink alongside great hospitality.”
Paying homage to Chelsea Flower Show, Cubitt House’s very own Ben Tish will be kicking off with a Flower Garden Pizza topped with peas, broad beans, courgettes, Stracciatella, mint and flowers. Accompanying the dish is a trio of floral inspired cocktails: the Belgravia Spritz; the Peach and Rose Cup; and the Pink Grapefruit Spritz.
