What’s in the garden ? Edible flowers

As promised, here’s a bit more the best value members of the garden, edible flowers. These guys really earn their keep!  Looking good and tasting great is no mean feat. Having the combination of beautiful gardens and great food really makes the Hundred House special, and it’s great to be able to share some of that with you.


First up, Lavender; we’ve seen it used with varying success, it’s been the downfall of more than one contestant on a certain British Baking contest. Use with care, it gives a unique flavour to desserts, can be used to create flavoured honey, sugar and vinegars, and the sprigs complement pork, lamb and chicken. It has a mass of health benefits too, being renowned for helping us to sleep, and soothe anxiety, as well as aiding digestion.

Mix 1kg of caster sugar with 2tsp lavender to make lavender sugar, sprinkle over freshly baked shortbread for a sweet treat.



One of the nicest ways to use it is in a delicate dessert this adaptation of our classic Panna cotta is a glorious end to a summer meal.

Lavender Panna cotta

For the lavender flowers

225ml/8fl oz. water

100g/3½oz caster sugar

handful lavender flowers

For the panna cotta

  • 625ml whole milk
  • 170ml pouring cream
  • 125g superfine sugar
  • 1 vanilla bean, split, seeds scraped
  • 6 gelatine leaves




To prepare the lavender flowers

Heat the water and caster sugar together in a pan.

Stir until the sugar melts. Boil gently so the liquid reduces a little.

Remove from the heat, and allow to cool.

Once cooled, add the lavender flowers to the pan.

Allow to steep, to create a delicate lavender syrup. After a few of hours, remove the lavender and allow to dry. Keep them to decorate the panna cotta.

To make the Panna Cotta

  • Mix milk, cream, sugar, cardamom and vanilla bean & seeds in saucepan over medium heat
  • Bring it to boil then reduce to simmer for 10 minutes
  • Soak gelatine in cold water for 5 minutes until soft then squeeze the excess water out. Add them to milk mixture until combined.
  • Remove from heat & pass through a fine sieve into clean jug
  • Pour into cups and refrigerate overnight
  • Turn the panna cotta out onto individual serving plates and drizzle the lavender syrup over them. Decorate with the crystallised lavender flowers.
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What’s in the garden ? Edible flower special .

Flowers have been used to decorate and add diversity to food for centuries. The idea of pepping up your salad with a few petals is having a resurgence, and the use of edible flowers is booming.

At the Hundred House, we use them in many ways, not least to decorate our desserts. Time to drool over this delicious Sticky Toffee Pod!


Decoration aside, are so many more ways that flowers can be used to give a real sparkle to our ingredients. One of the stars of the edible flower world is the humble Nasturtium.


These plants are so amazing. They look stunning, are the best companion plants for brassicas, feed bees, hoverflies and a host of other pollinators, are incredibly easy to grow, and give an exciting peppery note to salads and pasta dishes. They grow brilliantly in pots too, so no excuses not to have a little crop next year!

As well as using as garnish, or in salads, try this recipe for Nasturtium Pesto. It’s stunning used to dress your favourite pasta, or as a garnish for a simple risotto.


2 generous handfuls nasturtium leaves

100g toasted pine nuts

4 cloves garlic (or

200 ml olive oil

100g freshly grated Parmesan cheese

Blitz everything up, grate in the parmesan, then drizzle the olive oil to thin the paste , check for seasoning, and enjoy .

Growing Nasturtiums

If you fancy growing your own Nasturtiums for next year, they are super easy. It was the first plant my Dad taught me to grow, probably because he knew they always worked!

Nasturtiums grow beautifully in hanging baskets

How to grow Nasturtiums in pots

Get a pack of your favourite variety. I like Tom Thumb and Empress of India. Dwarf varieties are best for pots.

After all danger of frost has passed, sown them directly into your chosen pot, or hanging basket. Just scatter a handful over the surface and rake so they’re lightly covered with soil.  Keep the soil moist whilst they are germinating, and as they grow, then just let them do their thing!

Keeping your nasturtiums happy

  • Nasturtiums prefer poor soil, so don’t feed them. If you do, you’ll get the most tremendous leaves, but very few flowers.
  • Keep them damp. A proper soak once a week should be enough, unless the weather is dry.
  • They can get infested with blackfly. Resist the urge to use chemicals! Removing the aphids by hand is the most effective way, or lightly spraying with a soap solution.
  • They are a magnet for caterpillars, specifically cabbage whites. This is great news if you are growing brassicas, because it distracts them form your lovely veggies, but not such great news if you’re growing them to look pretty. Picking them off by hand is the only option, but be quick, they can decimate a crop in hours. If you don’t make it in time, it is quite cute watching them munch away.
  • As with all annuals, the more you pick, the more they flower, so use them in the kitchen, and the make a cut flower too. When they’re coming to the end of their season, collect the seeds, let them dry, and voila, nasturtiums next year too!

Bright and beautiful, I adore nasturtiums.

I’ve found out so much about edible flowers there will be a few more posts popping up over the next few weeks. Don’t forget to subscribe by pressing the little green envelope at the end of this post .

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Extra special guests

Here at the Hundred House we don’t just create a fabulously relaxing environment for our human guests to enjoy, we’ve become quite popular with the local wildlife too!  Our head gardener Libby found these little fellows a few days ago. They’re quite small, so we think they may be young that have been orphaned. Obviously, we didn’t want to get too involved, in case Mum was around, and was put off by our interfering, but they did look terribly vulnerable.


Libby decided to make somewhere warm, and safe for them using one of her gardening trugs and some straw borrowed from Donk the donkey. We also put out some cat food for them to eat (the old bread and milk thing is a myth, hedgehogs need protein), and kept a distant, but watchful eye on them.


Cosy and safe

As the days went by, there was no sign of any other hedgehogs, and it did seem that these chaps were on their own.  They were looking quite poorly, and we made the decision to take them to Cuan Wildlife Rescue, who are the only twenty-four-hour rescue in Shropshire. The team at Cuan are amazing people, and are experts in caring for all kinds of wildlife, as well as being experienced in Hedgehog rehabilitation. We checked up on our little hogs last week, and all is going well, and they will be back in the wild as soon as they are ready.

On his way to Cuan Wildlife Rescue.
Thanks to Denise Purnell for the photo !

Some hedgehog facts

  1. Hedgehogs are known by several different names. Their scientific name is Erinaceinae, in Lincolnshire they are known as Hotchin, and West Country folk refer to them as Furze-pig.
  2. They live for between two and five years
  3. Hedgehogs have about 5000 spines. After a year each spine will drop out, and be replaced by a new one.
  4. They weigh less than a bag of sugar!
  5. Hedgehogs make a variety of sounds. When they are happy they purr, a courting pair will be heard making chirping or squeaking noises, and an angry, or fed up hedgehog will click or hiss at you!


What to do if you find a hedgehog in your garden

Hedgehogs are endangered. Research shows they have declined by 30% in the last ten years. There are less than a million left in the u.k.

How can you help?

  • Think about alternatives to slug pellets. They’re great at killing slugs, but also great at killing other wildlife. Eating a slug that has been killed by chemicals will kill a hedgehog. The best alternative I’ve found is marmite!
  • Create a hedgehog house. Just a simple space with warm bedding and away from people will give them somewhere to rest during the day, so they are ready to forage at night. Something with more shelter will give them somewhere safe to hibernate over winter.
  • Put out supplementary food and water. This is especially important when the weather is dry, and their normal food may be in short supply. You can try cat or dog food, or dried fruit. Just avoid the bread and milk!

More information can be found at


You can read more about the work that Cuan Wildlife Rescue do on their web page http://www.cuanwildliferescue.org.uk/

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What’s in the garden ?


We’re getting near harvest time. More and more goodies are showing off their colour, fragrance and flavour on our menu. To see what I mean, take a look at our black pudding and chorizo stack.

Tangy and earthy, and just look at those gorgeous tomatoes !

Contrasting dark, rich black pudding with the tang of apple and the clean taste of a fresh garden salad makes a glorious starter, of a deliciously indulgent lunch. And there is very little better than an indulgent lunch ! Our tomatoes are becoming more and more abundant, and filling our menu with their luscious taste of summer.

For a slightly more virtuous option, caulifowers and cabbages are in full swing.As well as being fabulous side dishes, these humble vegetables really shine when placed in the centre stage. Our Cream of Cauliflower soup embodies the concept of simplicity, and it does it perfectly. With the way the weather has been this summer, I have to to say a tasty bowl of smooth, delicate loveliness has been quite tempting.

Smooth and delicately delicious.

Finally, although not strictly in our garden, we have a fabulous dish that showcases that most Mediterranean of vegetables, the Aubergine. Shiny, deepest purple, and with a mild taste that responds beautifully to other flavours, this vegetable is at it’s very best now. It packs host of nutritional benefits. As well as being an excellent source of  dietary fibre, they are also a good source of vitamins B1 (good for nerve, muscle and heart function) and B6 (helps produce serotonin) and potassium (for healthy digestive function). Sounds pretty good to me !

We pair it with chickpeas as part of our Mezze, which it makes a glorious starter, or as part of a grazing platter to enjoy with a glass of wine.

I also like to sneak a bit of it for a healthy lunch. There aren’t many things that are this tasty, and this good for you ! Here’s a recipe for you to have a try.

Chickpea and Aubergine salad

Serve as part of a mezze platter, or as lovely lunch.


1tbsp Ground Cumin

250g Dried Chickpeas

2 Aubergines

2 Onions, thinly sliced

4 Cloves of Garlic, finely sliced

Juice and zest of   one Lemon

200ml Yogurt


  1. Pre-soak chickpeas overnight. Place them in a pan with 3x their volume of water, 1 onion, 1 carrot and a bay leaf.
  2. Sweat the sliced onion in olive oil with ground Cumin and sliced Garlic until tender.
  3. Sauté the aubergine slices in olive oil until tender and golden.
  4. Add the aubergine & drained chickpeas to the onions.
  5. Add yogurt and season to taste with raw garlic, salt, pepper and lemon.

Enjoy !

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A chat with Sheila

Sheila is a  hard lady to pin down. Creating gorgeous desserts for out restaurant is no ten minute task ! I managed to have a chat with her whilst she was preparing today’s collection of sweet treats.

Sheila hardly ever stops !

HH  Hi Sheila, first of all,can you tell me how long you’ve worked a the Hundred House?

Sheila I’ve been here since the very start. We opened for business way back in 1985.

HH And did you always do desserts ?

Sheila No, I started off doing other bits and pieces, but I discovered I really love doing desserts. I started doing more and more, and now I’m the resident specialist !

HH What do you enjoy most about your job ?

Sheila I just love pleasing people.

HH If you had to choose, what would be your favourite dessert ?

Sheila There are so many, but if I had to pick one, it would be my double chocolate mousse.

HH Oh, that is a fabulous one.Thanks so much Sheila.

Well, the phrase short but sweet springs to mind. Sheila is a busy (and incredibly talented) lady. Luckily she manage to find time to dig out the recipe for her favourite double chocolate mousse. Enjoy !


Double Chocolate Mousse


175g  good quality White Chocolate

175g good quality dark chocolate

500ml double cream

2 leaves gelatine

2 whole eggs

2 egg yolks


First make the white chocolate mousse

Place 175g white chocolate in a steel bowl over steaming water and melt.

Whip 250ml double cream until thick.

Soak 1 leaf of gelatine in cold water for 1 minute.

Whip 1 egg and 1 egg yolk & ½ tbsp sugar over a steaming pan in to a sabayon.

Add gelatine to the sabayon and whisk until dissolved.

Fold the sabayon in to the chocolate, followed by the cream.

Place in to a piping bag and chill briefly.


Then repeat the process to  make another mousse using the dark chocolate


Pipe the dark chocolate mousse in to 1 inch dariole moulds. Fill 2/3 full.

Place the nozzle of the white chocolate mousse in to the centre of the dark chocolate & pipe enough to fill the mould.

Chill overnight. To remove the  dariole moulds place them under a warm tap and run a small knife round the top edgeTap out on to plate and garnish with seasonal fruit and edible flowers. 

The perfect end to a luscious lunch.

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Sheila’s puddings

Regular diners at the Hundred House will be familiar with the delightful desserts whipped up by Sheila. She has been part of the Hundred House since it opened, and it’s fair to say her creations are a mainstay of our menus.

I’m hoping to get some time to chat to Sheila later in the week, but in the meantime, here’s a recipe that makes the most of that delicious jam from our last post.

Squidgy,almondy jammy…..what’s not to love

Bakewell Tart


1lb soft butter
1lb Caster Sugar
8 eggs
14oz ground almonds mixed with 2oz Plain Flour
2 tsp almond essence
4oz Icing Sugar

Raspberry Jam


1)     Whisk caster sugar into butter until creamy

2)     Add 1 egg at a time and whisk into butter mix being careful not to split mix. After 4 eggs add ¼ of the almond flour mix

3)     Add the other 4 eggs one at a time and gently fold in the rest of the almond mix.


To make the tart-

1)     Line moulds or flan dish with sweet pastry and blind bake briefly.

2)     Spread base with raspberry jam then top with almond mix and bake for 15-25 minutes at 185°c

3)     Allow to cool then dress with icing sugar mixed to a light paste with water

Where’s my spoon ?

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Fabulous fruit

We’re at peak soft fruit scrumptiousness now. Strawberries and raspberries are nearing perfection, and we have blackberries and blueberries still to come, and gently ease us into autumn.

Ready for picking

So many possibilities. Although I might just snaffle a few now .

Obviously,(and somewhat bizarrely), it’s possible to get these goodies in December, but why would you want to? There is something so special about the fragrance and flavour, of these seasonal specialities, they seem to sum up British summer perfectly. Not only does it just feel right, (I’m thinking lazy afternoons in dappled sunshine, big bowls of fruit and cream. Tennis optional), it tastes right too. And of course, after the season is over, a perfect pot of jam proves a gorgeous memory, and a fabulous ingredient for your favourite dessert.

The perfect way to preserve summer.


Raspberry Jam is one of the easiest for the novice jam maker. If you’re lucky enough to find yourself with a home grown glut, or if your local farm shop has a few bargains, give this recipe a try. It’s a splendid summery memory for an autumn morning. Or  indeed a winter afternoon. Happy jamming, and check back soon for a gorgeous recipe that will showcase your new creation.

Rather Delicious Raspberry Jam

Before you start, make sure you have enough sterilised jars. This recipe makes 800g,  enough for 2-3 average size jars.


500g raspberries
400g jam sugar
Finely grated zest and juice 1 lemon


1. Put the raspberries in a large saucepan. Heat them gently, until they start to soften, and the juices start to run. Use the edge of a wooden spoon to break the raspberries up.

2. Stir in the sugar and lemon zest and juice. Heat gently until the sugar dissolves, stirring frequently.

2 Bring the mixture to the boil and boil for about 5-6 minutes until setting point is reached. See below for how to test for setting point.If necessary, boil the jam a little longer.

3. Ladle the jam into your sterilised jars,  cover with waxed discs and lids. Label and store for up to 12 months. Mine never lasts that long !

Cook’s tips

How to prepare and sterilise your jam jars

Soak off any old labels and wash thoroughly.

Sterilise  the jars by placing them in the oven at 140°C/120° fan/gas mark 2, for 20 minutes.

How to test for setting point

Once you think setting point has been reached remove the pan from the heat. Make sure you use your oven gloves ! Next, using a spoon, transfer some of the boiling preserve from the pan to a cold saucer or plate, which has been chilled in a fridge.

Allow the preserve to cool then push it using your forefinger. If the preserve has reached setting point then it will wrinkle. If you only see a few wrinkles appear then the setting point has not been reached. Return the pan to the heat and continue to boil for another 1-2 minutes and then repeat the testing process.

Prepare jam jars before you start making the jam. Soak off old labels and wash thoroughly. Sterilise by placing the clean jars in the oven at 150°C, gas mark 2, for 20 minutes.

With grateful thanks to Hannah Bufton for the smashing photos .


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What’s in the garden ?

Today it’s all about Rosemary. I think I’ve been inspired by my chat with Andy to find out a bit more about this gorgeously versatile Mediterranean herb.

Fragrant and feisty. This hardy herb is so easy to grow, and so useful in the kitchen.

Five facts about Rosemary

1.Wild Rosemary can be found on the cliff tops of Greece, France and Italy

2.Ancient Greeks believed that Rosemary could strengthen memory, a belief that persists today, with newspapers reporting record sales amongst keen students in 2016.

3.It is used in herbal medicine to cur baldness, toothache and headaches.

4. Rosemary is said to have been its name after a a story in which the Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush. When she removed it, the flowers had turned blue, which led to the shrub being know as  “Rose of Mary”.

5. Whilst it’s Mediterranean origins mean Rosemary is extremely drought resistant, careful watering is essential during the first year of growth, to allow the root system to mature.

Henry making sure the Rosemary supply doesn’t dry up !

We’re all familiar with Rosemary as part of our traditional roast dinner, but it has a host of other uses. Used creatively alongside unusual cuts, such as lamb belly it helps cut through the rich flavour of the lamb, giving a unique balance to the finished dish.  It also works in less traditional dishes, such as Moroccan braised lamb, combining complex layering of  Moroccan spices  and fragrant Rosemary gives an aromatic finesse, and showcases the marriage between Moorish and Mediterranean cuisine. One of my favourite ways to enjoy rosemary though is in a simple foccacia. For me it makes me think of long lazy lunches, holidays, and most importantly, sunshine.

Here’s the recipe, along with a photo of one I made earlier. I think it’s turned out quite well !

Fabulous Foccacia


1kg Bread Flour/Strong flour                        1tbsp Virgin Olive oil

250g Potato mashed                                     5 Red Onions

15g Yeast                                                     6 Cloves garlic

750ml Water                                                 2oz Rosemary leaves

15g Salt



  1. Dilute yeast to paste with some water.
  2. Place flour, potato & salt in bowl
  3. Pour in wet ingredients and beat with a wooden spoon
  4. Cover dough and place in a warm area to rise – approx 1 hr
  1. When double in volume pour onto well oiled tray
  2. Slice 5 red onions and 6 cloves of garlic, sweat with 2oz of Rosemary leaves until tender
  3. When dough on tray has risen to about 1 inch in height tuck onion mixture into dough, sprinkle with salt flakes
  4. Bake at 185oC for approx 40 minutes

Good enough to eat !



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A chat with Andy Nicholls

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.

Head Chef Andy Nicholls,preparing for another busy lunch service.

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.

Divinely silky dish of  loveliness. My favourite way to round off a meal.

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.

Andy loves being able to choose from such range of fresh herbs in our gardens.

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 !

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Regular visitors to our Facebook page might remember our sunflower competition last year. Our lovely guests helped us raise two hundred and forty pounds for  The  Riding for the Disabled Association,  just by sponsoring a sunflower ! It was a tense time waiting to see who would be awarded the tasty prize of dinner for four, as well as the glory of having the tallest specimen if sunny loveliness.

Henry with last years contestants.

Henry with last years contestants.

The good news is, we’re doing it again! We have have planted out our seedlings this week, so keep your eyes peeled for our competition on Facebook.

So tall !

So tall !

If you fancy growing your own happy giants, then Libby has given us three key tips


As the name suggests, Sunflowers need sun, and lots of it. Choose the sunniest spot in your garden, a minimum of six to eight hours a day will help them reach their potential.


At the Hundred House, we plant our Sunflowers against the same wall each year. The wall gives them support, and keeps them sheltered, as well as absorbing the heat of the day to stimulate growth.They brighten the day of everyone who passes by!


Sunflowers are at their best by the end of July. We planted ours out on 23rd of May, which means they grow an incredible 8-12 feet in a few months. Hard working wonders of the plant world!

Morning !

Morning !

Sunflower Facts

  • Sunflower is the only flower with the word “flower” in its name.
  • Leaving the seed heads will attract a range of birds to your garden, and provide them with food when insects and grubs are scarce.
  • They can be converted to scrubbing heads; once the birds have snaffled the seeds, the empty seed head makes and excellent pot scrubber.
  • They were cultivated in the Americas as far back as 3000 B.C., and exported to  Europe by Spanish conquistadors in the sixteenth century.
  • In the language of flowers, Sunflowers stand for faith, loyalty and adoration. Doesn’t that work beautifully with our ethos here at the Hundred House?

Remember to follow us to have a chance of sponsoring your own piece of the Hundred House garden. And winning a delicious dinner!

Find out more about our charity RDA here http://www.rda.org.uk/

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