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New Menu for The Hundred House

There have been some wonderful smells coming from the kitchens as Head Chef Stuart Phillips has been using his skills to coming up with a fabulous new menu full of delicious dishes.

 

Stuart Phillips, Chef Patron, Hundred House, Norton, Shropshire

Stuart Phillips, Chef Patron, Hundred House, Norton, Shropshire

Stuart also joined forces with Bridgnorth Master Butcher, Keith Alderson, to create a new dish using an unusual cut of beef.
Jacob’s Ladder is an extremely flavoursome cut which has been largely ignored but is now becoming popular as people rediscover these traditional cuts of meat.

Taken from the forequarter, near to the shoulder Keith hangs it in the time-honoured way for 21-28 days to get the very best flavour.
Stuart said: “Jacob’s Ladder is the only meat which expands while cooking which means it absorbs whatever flavours you braise it with. We cook these slabs of beef ribs for six hours in Red Wine and homemade stock with olives, thyme, bay, garlic and citrus zest which gives the meat a delicious flavour.

“We pull out the threads of succulent meat and roll them in to a sausage shape, which is sliced and served with beef fillet, goats’ cheese ravioli & roast pepper sauce. The dish has become our fastest seller.”

Why not go along and taste it for yourself?  To book a table call the hotel on 01952 580240 or to view the menu online and enter the competition to win a romantic Champagne Dinner for two click here.

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