Food is the cornerstone of the Hundred House. Not just any food though. Creative, yet comforting, the Hundred House kitchen produces an astonishing number of plates each week, covering all types of dining, from a memorable wedding feast to stylish lunch dishes that break up the monotony of the working week. I’m sure you are all familiar with the smiling face of Stuart Phillips, but I thought you might like to find out a bit more about the rest of the super talented kitchen team. Here’s a little bit about our Head Chef, Andy Nicholls.
HH When did you start working at the Hundred House?
AN When I was nineteen. I’ve been here for seven years now.
HH Was this your first job then?
AN No, I dreamt of being in the RAF, but sadly an ankle injury put paid to that. At the time, I was working part time in a kitchen, one night the chef phoned in sick, and they asked if I would step up. I did and I loved it!
HH What training have you had?
AN I spent two years at Radbrook in Shrewsbury. Part of my final year was a placement here at the Hundred House.
HH Part of making the food at Hundred House so good is giving our chefs the opportunity to experience working in other restaurants. Which ones have you been to recently?
AN I spent a week at The Bell in Essex. As well as being incredibly busy, it is renowned for outstanding food. I worked on most sections from sauces to meat. My first lunchtime shift we did 65 covers!
HH Wow! That’s throwing you in at the deep end! Are there any places that stand out?
AN Coast at Saundersfoot in Pembrokeshire is a stunning place. They share a lot of our values too, using loads of local produce, and having great food in a relaxed atmosphere. It wasn’t a busy time of year, but I had loads of opportunity to learn some new techniques.
HH Ooh, that sounds exciting !
AN It was. I learnt a lot about how to bring the best out of our ingredients. My favourites were freeze drying, which intensifies flavour and I learnt about making jellies to capture the essence of a particular ingredient, really make it sing as part of a dish. Lots of pastry techniques too, and I learnt how to make the perfect Crème Brulee. Steaming, instead of oven baking means it has the smoothest, silkiest texture you can imagine. Everyone should come and try it, they’ll be amazed at the difference it makes.
HH What is the best thing about working at the Hundred House?
AN I love all the seasonal ingredients I can get from the garden. All the herbs from classic rosemary for lamb, to the zesty flavour of sorrel; it’s all there! I love how busy we are, and the buzz from that. My favourite thing though is creating new dishes.
HH Are any of your creation on the menu now?
AN Yes, at the moment there is Trio of Beetroot, which is Beetroot carpaccio, beetroot puree and pickled beetroot, paired beautifully with a goat’s cheese bonbon, and peppery rocket from the herb garden. I’ve also done a new take on our Shropshire Lamb, using a roasted cutlet, braised belly and sautéed kidney, along with the sweetness of a roast onion puree and a tarragon caper jus.
HH That sounds amazing!
AN It is. I love creating new dishes, I have so many ideas, I just need to find the time.
HH I’d better let you get back to it . Thank you for telling us a bit more about everything though. I can’t wait to try that lamb !