Sowing Annuals

  The Hundred House is famous for its magical gardens which we know our regular guests adore. We’ve bounced into April which means work in the garden moves up another gear. Seedlings are emerging at an alarming rate, perennials are showing their first tentative...

What’s new for 2018

Well the whirlwind of Christmas has come and gone, we’ve already had our first wedding fayre of 2018 and we have a delicious crop of events to brighten these chilly winter months. I’ll be telling you more about our fabulous events, from the rich tradition...

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...

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....