Phone +44 (0)1952 580240
Type of Cuisine Modern British / European
Chef Stuart Phillips
Number of Covers 60
Breakfast 7.30 - 9.30am Mon-Fri (8.00 - 10.00am Sat & Sun)
Lunch 12.00 - 2.30pm (12.00 - 5.00pm Sun)
Dinner 6.00 - 9.30pm Mon-Sat (5.00 - 9.00pm Sun)
Behind the unassuming symmetrical façade of this red-brick Georgian inn is a highly individual, beguilingly idiosyncratic hotel. Once over the threshold, you will see quarry-tiled floors, red-painted walls, huge fireplaces, baskets piled high with pumpkins or decorated onions and - everywhere - voluminous bunches of dried herbs and flowers adding that personal touch.
Four members of the Phillips family run the place as a team and it shows: Sylvia's influence defines the flamboyantly eccentric interior and she is the green-fingered supremo responsible for the wonderfully luxuriant herb garden. Mr Phillips senior (one-time brewer) is king of the beer cellar and son Stuart holds sway in the kitchen.
The menu is enhanced by daily specials (including fish) and there's no shortage of invention, bright ideas or garden fragrance. Spicy venison terrine with fig, pear and hazelnut salad is a typical starter, while main courses could range from rack of Shropshire lamb with hummus, ginger and lemon-scented jus to fillet of sea bass with caponata and tagliatelle. To close, try raspberry brûlée or apple and walnut crumble.
Simpler food is available on the separate bar/brasserie menu. Wines are David Phillips' speciality and the short list is peppered with interesting bottles, notably from the New World.
Also featured in: AA Guide, Good Food Guide, Michelin Guide.
|Alfresco Dining||Vegetarian||Partial Disabled Access|
|Private Dining Room||Private Parties||Private Parking|
|Accommodation||Child Friendly||Accepts Cards|
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