The Hundred House Hotel

Name: The Hundred House Hotel
Address: Bridgnorth Road (A442) Norton, Telford, TF119EE, GB
Telephone: +441952580240
Price range: $$
Rating: 4.9

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The Hundred House Hotel

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Country Pub & Restaurant close to Ironbridge, Bridgnorth & Telford, AA food rosettes for 25 years run
(1157)

The minute you push past the front swing doors, with their stained-glass panels carrying the words "Temperance Hall" you realise you have come somewhere special. Open for food...

Tuesday – 5.30 pm – 8 pm

Wednesday, Thursday, Friday – Lunch 12 pm – 2.30 pm & Dinner 5.30 pm – 8 pm

Saturday – 12 pm – 9 pm

Sunday 12 pm – 6.30 pm

31/10/2026

The tale of Woodruff and the wide mouthed frog!…

We’ve been getting creative in the pastry section this week, making our very own ice cream using freshly picked woodruff from “Nev the Orchard” just a few miles down the road!

It has a delicate hints of vanilla and bitter almond, making it the perfect partner for Lauren’s latest dessert, featuring on our Specials this weekend.

Lauren’s used organic dessert apples from our very own kitchen garden to create:

Apple & Almond Frangipane Tart, Woodruff Ice Cream & Brown Butter Crumb.

The team tasted it this afternoon and trust us, it’s delicious! Stuart certainly thought so, look at the size of that piece he devoured…he couldn’t get enough in his mouth! 😂

In fact, he’s earned himself a new nickname after sampling this one – the Wide-Mouth Frog! (You don't see many of those about, do you?! 😂).

He also took his life in his own hands by nearly taking Jo’s portion, but thankfully thought better of it and gave it back!

Pop in this weekend and give it a try. We think you’re going to love it!

desserts

30/10/2026

Deep-Fried Venison Bolognese Fritter anyone?!😍

Andy’s latest Venison dish for this weekend is a MUST have!!

Roast Venison Haunch, Potato Fondant, Celeriac Puree, Crispy Venison Bolognese Fritter, Quince Gel & Rich Venison Sauce

Oh we do love this time of year 🥰

30/10/2026

Listen for the sizzle!
Our beautiful Braised Hare Risotto😍

On the specials this weekend!!

The process starts by deeply caramelising the Hare meat, for real depth of flavour, ready for its braising bath!

Then on the same surface, Andy sautés the veg to lift all that caramelised goodness and get colour into the veg.

Then it’s braising time, starting with layering the sautéed veg, fresh herbs from the garden, the seared Hare meat, rich Game stock and lashings of red w**e😆!

She then goes into the oven for 3 hours on 160 until incredibly tender and just melts off the bone.

This is then pulled and served over our Pearl Barley Risotto and cavelo nero to make a sumptuous starter for you all 🥰

29/10/2026

Our 1st batch of Rhea’s homegrown micro herbs for the kitchen to use during service!🥰

Don’t worry they won’t be smothering every dish, just adding a lovely little homegrown touch to some.

Thank you so much Rhea, they look amazing!!

28/10/2026

Last Fridays Guinea Fowl special was a hit!!

Andy made an incredible Guinea fowl dish last Friday for the specials using great quality local Guinea fowl and Emmental Cheese😍 (full dish below)

It was such a hit it sold out in one night!!

We always have specials on, whether we’re trialing a new dish or pie of the week.😆

As of next week, we will be having pheasant and venison on the A La Carte menu for you Game lovers, keep a keen eye for our latest variations!

Guinea Fowl Cordon Bleu: Crispy Fried Guinea Fowl stuffed with Cured Ham & Emmental Cheese, served with Roast Garlic Mash, Greens & Mustard, Chive & Sour Cream Sauce

27/10/2026

Can you guess what Sheila’s making today?🥰
By the way, the stout & rum are part of the recipe Not Sheila’s mid morning tipple!😆
(Though she does love a very very strong cup of tea if you’re offering!)

Let us know what you think she’s making🥰

26/10/2026

What’s your favourite part of Autumn?
For us it’s there’s just too many to decide!
We get to display all the weird and wonderful gourds, squashes & pumpkins that we’re grown onsite.
They are raised from seed in our greenhouses, planted out in the donkey paddock, (we even built a fence around them to protect from Pegasus’s greedy belly), before harvesting, cleaning, curing and making displays for the Hotel!
It’s also the last of the harvests, we finally get to make tasty desserts, purees and sauces from all the various fruits grown onsite, after watching them grow from blossom in April. Japanese Apple Pears, Dessert Apples, Quince, Meddlers, Crab Apples and Rowan Berries, will all be used in dishes here.
This time of year the fire’s start to be lit on the cooler days, and who doesn’t love a roaring fire, the cosiness, watching the flames dance, it’s soooo addictive!
The leaves are turning on the trees, our favourite is the huge leaves on the grapevine, which grows over the swings in our kitchen garden, which start to go a deep crimson, from the outside of the leaf, autumnal beauty at its best!
The eye catching Pyracantra, or “Firethorn” shrub, that adorns “Lovers Walk”, with thousands of bright red berries, ready to feed the birds with a vital source of nutrition when they’re hungry in January! The Robins, Fiches, Blackbirds and Thrushes gorge on them when the ground is too hard outside.
Yes, it’s turning cooler, yes the nights are drawing in, but that means fires, cosy comfort food, so it’s not all bad after all!
Tell us what your favourite part of Autumn is!

26/10/2026

FISH NIGHT MENU!!🥳

Andy & Harry have put together a cracking Fish Menu for you all to try this coming Fish Night on the 13th Novemeber (NOT the 7th as previous post stated😂!)

Can’t wait to see you all🥰

23/10/2026

Andy’s mixed Game Pie went down so well on Game Night, he’s made some more, ready for your hungry tummy’s this weekend!
This time we captured Andy, crafting them lovingly (stay tuned until the end for a cheeky little smile…like a proud Father, lol!)
Firstly he makes the pastry with boiled lard & water, for an extra crispy outer. He’s hand forms the pastry with cold hands, to perfection!
Then you’ll see the GENEROUS amount of filling he packs in, using locally sourced venison, pheasant, partridge & rabbit, along with onion, garlic, red w**e, brandy, spices, thyme, parsley, all seasoned beautifully, before adding the final pastry topping, egg wash and flakes of sea salt.
This is cooked in the oven and comes out glistening, ready to serve up with Andy’s walnut ketchup and dressed leaves. We hope you love it when you try it, by golly it’s tasty!
On the menu this weekend!🥰

Address

Bridgnorth Road (A442) Norton
Telford
TF119EE

Telephone

+441952580240

Website

http://www.hundredhouse.co.uk/

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