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...

It’s Tapas night!

As I write, the first splash of spring sunshine is grazing my keyboard. I’m not quite transported to the hills of Andalusia but it’s amazing how the first hints of spring make me want to move from eating pies and sumptuous stews to the vibrant colours and...

Glorious Gin

A perennial classic, Gin has fizzed into the spotlight in recent years.At the Hundred House we have joyfully embraced the exciting flavours that have developed through the focus on carefully crafted gins, that draw inspiration from traditional knowledge of spicing and...