Mothering Sunday

Mothering Sunday For me Mothering Sunday marks the beginning of spring. It’s a little hard to believe that with the distinct chill in the air and frost still glittering the leaves but we have snowdrops nodding their cheery head, and the daffodils are getting ready to...

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...

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...

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...