Now’s the time to pickle !

Pickling and preserving has always been part of the kitchen and using natural preservatives such as vinegar and sugar means that the short season for fresh produce can be extended through the dark winter months. As well as the obvious practicality, pickling for...

New flavours you will love !

Autumn is well and truly here and regular diners will have noticed our menu gradually moving towards warming winter flavours that showcase our harvest. As the natural changes wrought by the shift in seasons,we have exciting new technology in our kitchen. With new...

Cheery Chutney

Chutneys are used in so many ways at the Hundred House, whether they’re enhancing our home made paté, giving a bit of zing to our scrumptious lunchtime sandwiches or complimenting our selection of cheeses, we love the curious combination of sweet and savoury...

Spiced Pumpkin Loaf

Remember the post about using up all the lovely Pumpkin left over from lantern carving? Remember the promise of Spiced Pumpkin Loaf ? Well here’s the recipe!. It’s really straightforward to make and uses all sorts of warming Autumn spices as well as making...

Pumpkins!

Pumpkins With their vivid orange colour and excellent ability to be turned into spooky lantern masterpieces, we have truly embraced the pumpkin in recent years. But what happens to all the tasty flesh we scoop out in our quest to create the perfect lantern? ...

All I want for Christmas……

is a copy of The Shropshire Cook Book. We feature in this lovely book, with a recipe similar to the lamb you all loved on last weeks blog. As well as giving us a charming opportunity to talk about what we love most, the book is packed full of recipes from some of the...