There are four key ingredients to the perfect supper in the socially-aware noughties, writes Andy Richardson. A successful dish has to be fresh, local, seasonal and of good provenance.

July 5th 2008

These days, the tastiest dinner is unmasked if it involves excessive air miles, chemical additives, cruelty to animals or pesticides. Anything with a whiff of environmental irresponsibility is, rightly, frowned upon.

So The Hundred House Inn, at Norton, near Bridgnorth, is a step ahead of the competition before the chef, Stuart Phillips, even enters his kitchen. . . . . more

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"CHEF FOR A DAY ”
A love of food and drink is a passion to be shared as Bruce McMichael and eight fellow cooks found out under the watchful eyes of Hundred House Hotel's Stuart Phillips

Summer 2008

Chefs for a day, with head chef Stuart Phillips

YOU can spend a lifetime learning about new combinations of flavours, testing out new gadgets or having a companionable time around the stove, or you can spend a day in a professional kitchen. We British watch hours of TV celebrity chefs yelling, and swearing and generally making out that life in a busy restaurant is not fun. Commercial kitchens are hot, dangerous and stressful places – but they also hum with drama and passion.

Along with a big dollop of new skills to rake home, this was what our brigade of domestic cooks were looking for as we sipped our morning coffee in Shropshire's award-winning Hundred House Hotel . . . . more

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"EXPERTS TEAM UP ON SHROPSHIRE MENU"

Classically trained chef Stuart Phillips has teamed up with Bridgnorth’s award winning wine supplier Clive Dickinson to create the 'perfect menu’ . . . . more

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"DINING OUT"
A little imagination goes a long way
LIVING MAGAZINE
Review by Jim Walsh
May, 2008

Consistency allied with imagination ­that's the real recipe for success at the Hundred House at Norton, on the Bridgnorth to Telford road.

This landmark pub cum eaterie attracts customers from near and far: and once you've sampled the fare it's not hard to see why. . . . more

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EATING OUT By Jaclyn Green writing in the

March, 2008

They say the beginning is a very good place to start. But to anyone planning a meal at the Hundred House it might be worth starting at the end and working backwards. Because, based on the dreamy double chocolate mousse and homemade ice-creams and sorbets I and my husband enjoyed on a chilly January night, this quirky hotel's restau­rant offers the most impressive desserts I have tasted. . . . more

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Click here to read a letter from Michele Platman of Birmingham about the "magnificent" Sunday lunch she enjoyed at the Hundred House Hotel and about her involvement in one of Stuart's Masterchef days. The letter was published on the letters page of Taste Magazine issue Spring 2008.

Click here to read the article "WE'RE STILL SWEET ON SPOTTED DICK " from The Shropshire Star.

27th December 2007

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Click here to read the article "YES CHEF” from Taste Shropshire & The Marches.

Winter 2007

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Click here to read about the Masterchef day or, for information about the first Masterchef day, read the article from the Shropshire Magazine (see link below):

"FIRST CATCH YOUR SPINACH . . . "
By Nathan Rous wrting in the


2006

Read the article

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