The story
At The Hundred House in Telford, executive chef Stuart Philips channels his Michelin-star training from France and London into a kitchen focused on British and French cuisine. He draws heavily on Shropshire's larder, incorporating produce sourced locally and around 50 varieties of fresh herbs harvested daily from Henry's Herb garden. This blend of professional technique and regional sourcing shapes every plate.
The menu highlights rotating events like game nights featuring the finest local harvests and French cuisine evenings returning after a ten-year absence. Bar staples include the Damson and Ginger Margarita, prepared with syrup made from damsons picked directly from the estate's trees. Sweet courses frequently feature accompaniments from the Shropshire Macaroon Co, grounding the dessert experience in the county.
Service takes place inside a 17th-century Oak Tithe Barn, a structure that provides a distinctive backdrop for the restaurant's forty-year family operation. The team's dedication to quality and guest care is reflected in the AA Rosette for culinary excellence awarded for 2026. Independent ownership ensures the staff remain closely invested in maintaining high standards across the venue.
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