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100 Acres – British Botanical Fragrance

100 Acres – British Botanical Fragrance

Just close your eyes, inhale deeply, and you'll feel like you're running naked through a hundred acres of heavenly British countryside

At Cubitt House we carefully select all our suppliers to provide us with the very best of products: British companies with the highest regard for sustainability, animal welfare and attention to detail to produce the highest quality products that we use across our London pubs. These fantastic producers and creatives we think are worth shouting about. 

One of these companies is 100 acres, a British botanical fragrance brand. They are all about the countryside and we think a little flavour of the countryside is just what you need in the heart of the wonderful city that is London. Pour your 100 acres bath bubbles into a hot bath and you’re transported to the wild flowers and meadows of the English countryside. We are pleased to have these products in all our bedrooms and bathrooms across Country Creatures so you can indulge in the best of what the British countryside has to offer when you stay in with us. 

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We caught up with Ellea from 100 Acres to tell us a little bit more about the company.

Tell us a little bit about the background of 100 Acres

“Of course! So 100 Acres is founded on a love for the great British countryside. If we could, we’d spend all of our time running through the sprawling green meadows, exploring walled gardens, wild swimming in secret lakes and dining al-fresco in the warm evening air infused with the wild botanicals, herbs, fruits and flowers all around. That’s our idea of total heaven.

But, in reality, we can’t all do this all the time (the occasional weekend escape is the best most of us can manage these days!). So, that’s where we come in. We’ve bottled 100 acres of heavenly British countryside, so that wherever you are – whether you’re having a quick shower before work on a weekday, or indulging in a leisurely Sunday soak – you can just close your eyes, inhale deeply and let our fragrances transport you to 100 acres of heavenly British countryside. A countryside escape in a bottle, we like to call ourselves!”

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Our products smell incredible first and foremost, but that being said, for us, it’s about more than just fragrance. As founders, ethos-wise we’re incredibly fussy about what goes into and onto our bodies, and know our customers are too. So, in all that we do (and put into our products), we stick to our three key principles.

100% natural ingredients – being an all-natural fragrance brand, our scents are derived from fragrant plant oils, aromatic botanical extracts and rich essential oils.

So not only do our products smell like 100 acres of heavenly countryside, but actually contain all the nourishing botanical benefits of it too. We also (of course) exclude anything synthetic, potentially harmful or toxic – so absolutely no parabens, sulphates, phthalates, palm oil, etc.

Made in Britain – all of our products are made in the rolling hills of the British countryside. We’re a British brand through-and-through, and so this is incredibly important to us.

Sustainability – we do all we can to tread as lightly as we can on the planet. Our ingredients are all sustainably and ethically sourced, cruelty-free, and our packaging is fully recyclable.

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Can you guide us through the whole process of production from idea to development to finished product of your beautifully scented hand cream, for example?

Absolutely! It always starts with our vision and concept, which as I’ve said, is essentially creating bottled fragrance portals to the countryside. This is our initial inspiration, our spark as such.

From there, we work on a fragrance that embodies this. We create a few different fragrance options, and to decide on the final one, we simply blind smell each, and the winner is the one that instantly transports us to the countryside. It has to be fresh, green, uplifting, botanical – just like an overgrown English garden that’s abundant with herb bushes, wildflowers and ancient fruit trees.

Then, we work on infusing that fragrance into a super-nourishing, efficacious formulation. While we’re strict on all-natural ingredients, it’s also really important that our products actually work. So we’ll develop, refine and test the formulations – ensure our gentle cleansing agents genuinely cleanse, that our creams and lotions are as moisturising and hydrating as they possibly can be, that our all-natural candles have just as good (if not better) scent payoff than standard synthetic candles.

So the vision comes first, then fragrance, formulation and testing, and then finally we always check back in with the vision at the end to ensure we’ve created what we intended to, and have crafted something truly transportive and exceptional.

What is your favourite?

Oh gosh, difficult question! I know it’s easy for me to say, but I genuinely adore each and every product and use them all day, every day.

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Our hand cream is a permanent fixture on my desk, as is our signature candle), and I always douse my neck and arms in one of our bath & body oils before I go to sleep.

But, if I absolutely had to pick a favourite, it would be our body wash. It makes it easy to jump out of bed on a cold Winter’s morning – the promise of a hot shower with this body wash. The smell is just unbelievably delicious – it turns your shower into a fragrant botanical haven and the scent lingers on your skin and in the bathroom all day too.

Find out more

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Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.⁠
⁠
Recipe Below: ⁠
⁠
Chocolate half shells⁠
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.⁠
⁠
Chocolate Mousse,⁠
200g dark chocolate⁠
30g butter⁠
3 large eggs⁠
110g caster sugar⁠
150g semi whipped cream⁠
⁠
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk⁠
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode⁠
⁠
Grated chocolate on top of the custard⁠
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.

Just the thing for a slower Easter afternoon.

Recipe Below: 

3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste

Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.

Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer. 

Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.

Sprinkle with demerara and bake 30 mins 150C or until completely set.

#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below: 

Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.

Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel

Cross
50g plain flour
50g whole milk
5ml vegetable oil

Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar

Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.

Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.

Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.

Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.

 #recipe #recipeideas #baking #hotcrossbuns #cubitthouse