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...

Luscious Lamb

Monday was a fun day. Now I know that’s an unusual thing to read but it’s true. I had chance to spent the morning with Andy, finding out about the some of dishes on the Hundred House menu this season. I have to admit I was surprised at how complex each dish is....

Edible Flowers – Viola

I’ve been so taken with the summer trend of using flowers in food, I feel a bit sad that salad season is almost over. The vivid colours and peppery notes of flavour have brightened many a meal for me this season. There is a way to keep using these dainty delights...

Beautiful Blueberries

Blueberries burst on to the British culinary scene around ten years ago, when sales of these little spheres of goodness overtook raspberries for the first time. Despite being introduced in to the UK in 1952, sales had remained at around 1000 tons per annum until...

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...