Stuart’s recipe for Rhubarb Crème Brulée

Continuing our theme of seasonal eating, I’ve been able to sneak another recipe from the archives. This is a super simple recipe that gives a new flavour to a favourite dessert. I love the sweet-sharp taste of the rhubarb alongside the luxurious cream. Rhubarb...

A seasonal recipe from Stuart Phillips

Seasonal eating is king at the Hundred House, and it’s one of the things cornerstones of our culinary success. Seasonality goes hand in hand with choosing the best local ingredients, and lamb is up there with the stars of Shropshire produce.   Stuart says...

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...

Hollowdene Hens

  Can you imagine how many eggs the Hundred House needs each week? As well being part of our delicious breakfast dishes, we use them in cakes, glazing pastries, sauces, side dishes, you name it, eggs are involved in the kitchen every single day. As you know, we really...