Christmas is coming !

We are in full festive mood at the Hundred House and the beautiful blanket of snow that fell over the weekend has given an extra sparkle to our restaurant and gardens. We’ll be publishing some photos of the decorations later in the week, but why not take the opportunity to visit out winter wonderland and take advantage of our fabulous lunch menu. Check our Facebook page for opening times over the next few days.

https://www.facebook.com/HundredHouse/

Just a few minutes drive from the Hundred House Ironbridge is full of hidden gems for you to explore. Perfect for a long weekend, although the snow isn’t a permanent feature !
©kam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Throughout December we are offering our festive menu featuring tempting  seasonal dishes such as venison terrine paired with a homemade crab apple jelly, or lightly smoked pheasant breast brought to life with a walnut and sage stuffing. We’ve got traditional options too, with that special Hundred House feel that only comes from championing local produce and innovative style. The full menu is featured on our events page

http://www.hundredhouse.co.uk/events/eventschristmas-fayre-menu-2017/

 

Whether it’s a treat for finally finishing your Christmas shopping, a casual catch up with friends before the hectic Christmas break or an early family celebration give us a call on 01952 580240 to reserve a table and start Christmas 2017 in style !

Our cozy fireplaces create a perfect Christmas backdrop.

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Homemade Christmas Gifts

As promised, here is another super simple idea for a stocking filler this Christmas. As you know we have a fabulous herb garden here at the Hundred House, and this recipe is an unusual way of preserving them. The fragrance is delightful and will bring a hint of spring to those dark February days. It’s an unusual idea and a change from more traditional edible gifts.

Fragrant and vibrant herb salts bring freshness to darker days . Use it as a finishing salt, a rub for meats or to flavour homemade stocks.

You can use any herbs you like for this recipe. I’ve created one in a Mediterranean style (basil,parsley) and one with a nod to Morocco, brimming with the freshness of mint and coriander. Anything that you have in your garden will work well, just think about what flavours you enjoy. It’s a lovely way to preserve the very last memories of summer eating .

What you need

  • 3 cups of fresh herbs.
  • 1/2 cup coarse salt ( I used Maldon Smoked Sea salt, but any coarse salt will do)

What to do 

Wash your chosen herbs and dry them thoroughly.

Remove any discoloured leaves

Place the herbs and salt in a food processor and pulse until they are blended together. Go steadily, if you go too far you will end up with a mushy mess !

Place the herbs in a sterilised jar, and store in the fridge. The herb salt will be ready in around 7 days, and will keep for up to six months.

I use this as a finishing salt, or as a rub for my favourite meats. It’ll be a real boon when barbecue season rolls around .

Any herbs can be used, I chose to create two blends based on cuisine of Morocco and the Mediterranean.

Three cups of  your chosen herbs…….

………blended with half a cup of coarse grain salt.

Blend to a coarse grind. Use the pulse setting to make sure you don’t blend the mixture too much.

A pretty ribbon and a handwritten label transform this simple idea into an unusual gift.

This is such a simple make, and a smashing alternative to the swathes of shortbread and chocolates that we are used to. Combine it with a voucher for  lunch or dinner at the Hundred House and you have a perfect gift for any lover of great food.

I hope you enjoy making and giving this lovely gift, remember to subscribe to get our regular updates and recipes. Liking  and following our Facebook page will make sure you never miss a post from our blog.

 

 

 

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‘Tis the season

Eagle-eyed Facebook followers will know that Christmas is in full swing at the Hundred House. I thought I’d take the chance to tell you more about our stunning new decorations in the Tithe Barn.

Handmade especially for our party and wedding venue, our new decorations are inspired by the colours that surround the Hundred House in winter. A real modern classic.

 

 

Following expert tuition from Denise Purnell of Ginger Lily Florist, our events and wedding guru Joanne Phillips created six new garlands for our barn. Drawing on her years of expertise in the industry Jo chose colours that will be a perfect complement to any colour scheme, as well as bringing extra sparkle to our Christmas party events.

Each pine cone, glittering bauble and dainty bead is hand wired to the foliage.

 

A range of festive trimmings were gathered to create our garlands

Florist’s wire is used to make sure the decorations are firmly fixed.

Each garland takes around two hours to make. I asked Jo for her tips on how create the perfect festive finish.

  • Don’t feel you have to spend a fortune. Simple baubles can be transformed with skillful arrangement.
  • Decide on a theme. A jumble of ideas can look cute and quirky, but keep a common thread, even if it’s just colour.
  • Plan your design before you start. There’s nothing more frustrating than having to start rewiring half-way through.
  • Prepare all your materials, even down to cutting the florist wire.
  • Take care to keep all the decorations front facing.

Florist’s wire, cut and ready to go . Jo recommends preparing your materials before you start makes the job easier.

Pine cones were the trickiest to wire.The key is making sure the wire sits at the base, so the cone hangs true.

Planning your design before you start is the key to things going smoothly.

Beautiful modern vintage style.

So there you have it, simple effective decorations that will bring stunning sparkle to our tithe barn.

More photos of the hotel and restaurant are on their way, plus news about our luscious lunch menus and delightful dinner. If you really can’t wait, have a look on Facebook, where there’s a sneak peek of our festive food.

For information about Ginger Lily Florist have a look at their Facebook page

https://m.facebook.com/Ginger-Lily-Florist-formerly-Rustic-Wedding-Flowers-1415607878686513/?locale2=en_GB

Or follow them on Instagram

https://www.instagram.com/gingerlilyflorist/

 

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Homemade Christmas Gifts

Christmas is the ultimate feast for the senses.twinkling lights, frost on your favourite tree, the air suffused with the scent of cinnamon, nut meg and cloves. It is a time to treasure, and a time to spend with those you care about.

Preparation for all your celebrations are well underway here at the Hundred House, menus have been finalised, bookings are flooding in for our famous party nights and the restaurant has a distinctly festive feel. Next week is our big decorating party, it’s a magical time which shows off the unique style of the Hundred House. I’ll be writing about our new decorations next week, but today I wanted to tell you about some gorgeous homemade gifts.

Sweet, fragrant and delicious served with a spoonful of cream.

 

Imagine , if you will, little jars of clementines bathed in brandy and scented with Christmas spices, a warming ginger liqueur just made for sipping by the fire after a crisp winter walk and little jars of preserved herbs that will be perfect in February when we all crave a hint of spring.  These are simple gifts that are straightforward to make, none of them need to mature for months so there is still time to get creative in the kitchen.

Clementines Soused in Brandy

Makes two generous jars.

You will need

  • 8 to 12 clementines
  • 250g caster sugar
  • 300mls water
  • 150mls brandy or cognac
  • 4 star anise
  • 2 cinnamon sticks

You will also need two clean sterilised jars

What to do

Peel the clementines, taking care to remove the pith. Pack them into your jars, nestling the cinnamon and star anise around them.

To make the brandy syrup:dissolve the sugar in the water and bring it to the boil. Remove from the heat. When the syrup is cool add the brandy.

Pour the syrup over the clementines and seal the jars.

These will keep in a cool dark place for one month. They are delicious  served warm (just heat them through on the stove), or cold with lick of velvety cream.

Peel the clementines and pack them into your sterilised jars along with Cinnamon and Star Anise.

 

 

Dissolve the sugar in the water, bring to the boil, then remove the syrup from the heat and allow to cool before adding the brandy.

Pour the brandy syrup over the clementines and store in a cool dark place for up to a month.

Making these takes around half an hour. I think they’re a fabulous twist on the Christmas tradition of putting an orange in your festive stocking !

I’ll be posting more ideas for homemade goodies over the next week so keep an eye on your inbox, or just like and follow us on Facebook.

 

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