The Hundred House derives its name from mediaeval times when the shires of England were divided into Hundreds. This fine old inn has been a rent collectors and a courthouse, with its own ducking pond, stocks – and now swings

Henry Phillips used to keep poultry, but they didn’t keep him. Nowadays, he likes brewing beer and making damson gin, and intends to re-establish his old brewery selling Phillips Heritage Bitter. His wife Sylvia sounds a saner person, until you see the swings she has mysteriously installed in some of the Hundred House Hotel bedrooms.

These are apparently very popular with guests, but if Henry describes his own wife as eccentric what does that make him?

Though Henry describes himself as “unemployable”, he’s made a wonderful hotel at the Hundred House. Fortunately David and Stuart take after their mother, Sylvia, and are highly employable, both working in the hotel. Sylvia runs a herb garden you can smell from the mid-Atlantic and, as Henry murmurs crazily above the raucous bubbling of his damson gin distillery, she “keeps us poor”.

Escape at The Hundred House starts with an initial tipple in the welcoming bar. Your hosts 'The Phillips Family' have, for approaching a quarter of a century, created a marriage of hospitality, eccentricity, warmth and, on occasion, wit.

If this supreme example of a hostelry drives you to distraction, or the pungent atmosphere of local charm suffocates, then simply step outside and indulge in the Salopian countryside.

If the fusion of rustic and progressive cuisine is too good to be true, then escape to the garden of many secrets. On the other hand, if it tips it down, you could always retire to the swing infested bedrooms.

Accommodation

Each and every bedroom is unique in design with half testers, four poster, period furniture and most even have our renowned velvet covered swing! All rooms are en-suite and have every modern day amenity.

All bedrooms have an en suite bathroom, colour TV, direct dial telephone, clock and radio alarm, tea and coffee making facility, iron and ironing board plus full central heating. Superior rooms are larger and more sumptuously furnished with period pieces, including some with half -tester beds and some with our famous swings.

Revel in the sensual charm of Patchwork drapes, lavender scented sheets, fragrant pot pourri and antique beds.

Why not stay over and save the taxi fare?

Special accommodation rates are available, subject to availability for guests attending special occasions and celebrations. Please ask for details.

Food

With fresh produce and over 50 varieties of herbs to choose from the gardens, Head Chef, Stuart Phillips (younger son) has all the basic raw ingredients to hand to assist his culinary masterful skills in creating individual and special food.

Stuart trained at the Michelin rated properties of the Hotel du Goyen, France, and The Chester, Grosvenor and spent six years at Kensington Place, London.
Stuart writes: "As well as growing a vast & unusual array of our own herbs in Sylvia's Garden, I have spent many years building relationships with suppliers of quality meat and vegetables in Shropshire's fertile hills. These supply me with ultra sweet lamb, aged marbled beef, free range Hereford ducks, traditional Gloucester Old Spot Pork, Bobbington Wild Boar, Cox's apple juice, asparagus, summer fruit, pheasant, venison, fish from Brixham....The list goes on.

Also we source our Oysters from Ireland and Smoked Salmon from Loch Fyne. I then apply my knowledge gained in Michelin graded restaurants in France, Chester and London. We use all the traditional European techniques braising beef for steak and kidney, curing beef for Bresaola , marinating mackerel in Escabeche, real risotto with chives, peas, asparagus and parmesan.

Special dishes come and go as suppliers and seasons dictate. Whole side of wild boar, a clutch of rabbits or a basket of beetroot; each day along with our core menu we have to decide how to prepare and serve our latest findings. Our food aims never to be bland. Hearty but not heavy, unfussed but using skills to lift and enhance the ingredients and make the customer smile."

Wine & Beer

David Phillips (elder son) was once the youngest brewer in the U.K. with the families own Phillips Brewing Company as featured in BBC Nationwide in 1980. He selects the traditional beers, milds and stouts many of which are sourced locally. He also selects the wines for the hotels' extensive wine list. Many of these are from the New World following David's sabbatical year working for the McWilliams Vineyard in S.E. Australia.

Tithe Barn

Our barn function facility was designed with its own reception and bar area to accommodate parties of up to 100 persons in a round table layout for dining.
A smaller mezzanine area adds further versatile floor space for both informal gatherings and smaller business meetings etc.

High specification meeting facilities are subtly incorporated into the new design of the building.

The original character of the barn coupled with the unique setting of the Hundred House gardens provides a perfect setting for your special wedding day. Wedding receptions for next year include a complimentary overnight stay with champagne breakfast for the bride and groom in one of our famous bedrooms with a swing.

Weddings

Escape the "norm" at The Hundred House Hotel where a wonderful blend has been created to make your special day extra special. The Garden Packageis designed to provide you with everything and more, whilst delivering your perfect day with a maximum of flexibility. There are two menus with prices starting from £45 per person.

The Phillips family skills are already well known, with Sylvia creating magnificent gardens giving your photographer an outstanding backdrop. Your photographs will be cherished by you, your family and guests, framed with an abundance of flowers in what has been described as a "very special place."

Number two son and Executive Chef, Stuart, has deservedly won many accolades for this two AA rosettes rated hotel. He trained at the Michelin starred Chester Grosvenor and Kensington Place Restaurant in London as well as spending time at The Hotel du Goyen in France. All food is prepared using fresh local produce and given that extra edge with fresh herbs, fruit and vegetables from the hotel's gardens. Add that touch of culinary flair and every recipe is right.

Father and managing partner Henry along with number one son David lead the Front of House team, ensuring that from your initial enquiry to the laying of the red carpet the details are attended to with the Phillips own brand of fine-toothcomb.

Gardens

The gardens have all been designed by owner Sylvia Phillips who, with her husband Henry, trawled the country for the artefacts, stones, plants and inspiration.

The garden is a garden lover's paradise full of unusual roses, trees, herbaceous plants and large working herb garden with over 50 varieties of herbs, set out in various configurations to provide continual colour and seasonal supplies to the kitchen. The grounds have been set out to show the changing colours of each season.

The layout of several areas has been enhanced with huge stone displays, county artefacts, box hedges and pagodas. A water garden, complete with tumbling water contains a wide range of aquatic plants.

A series of short walks take guests through such areas as the memorial herb garden and the teddy bears picnic area, aiming to provide interest for all members of the family.

Conference Rooms

The Barn
This former 17th century tithe barn offers a superb location for a modern day corporate event. The two gallery areas above the main floor give ideal syndicate space for teamwork. The barn is self-contained with its own bar and toilet facilities.

The Court Room
Within the heart of the Hundred House this is simply ideal for the smaller meeting. A boardroom area is separated from a refreshment and dining area by a charming fireplace. Perfect for those all day sessions as a sole use area - especially when the momentum of discussion carries through the mealtimes! The Courtroom is available Sunday - Thursday only. Subject to availability.