Meals and refreshments, including wine, are included in the course price.

Lunches are usually salads, suppers are usually three course meals.

Our inspiration is Yottam Ottolenghi, who brings vegetable dishes to another level with his endlessly imaginative use of herbs, spices and fruits. Many of his dishes are served at room temperature and the addition of meat or fish can be seen as an optional extra.  At Cubertou we often need to cater for vegans, vegetarians, nut allergies, egg allergies and coeliacs, so having interesting vegetable dishes is a perfect starting point for meals. It is very gratifying cooking at Cubertou and being complimented generously… but the recipes are very often to be found in Ottolenghi’s cookery books!

We can cater for some (but not all) allergies and intolerances, please discuss these with us before booking.