Top 50 Gastropubs


The Hind's Head

Bray, Berkshire

Heston Blumenthal’s the Hind’s Head at Bray, Maidenhead, is a one Michelin-starred gastropub that has, obviously under various ownership, welcomed guests since the 15th century.

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Bray-on-Thames is, apparently, as British as it gets. Picture quaint pubs by the river, delightful Tudor buildings and lots of greenery.

The Hind’s Head lives up to its surroundings, merging classic British style and food with Heston’s modern thinking.

Menus at the gastropub change seasonally, reflecting traditional British cooking as well as the chefs’ mindset to reinvigorate classic British dishes.

Heston heads the creativity in the kitchen, supported by his team of accomplished chefs.

It is Heston’s mind that has made the pub what it is; he has long been obsessed with pushing boundaries, finding new ways of doing things and breaking through what is deemed to be ‘the norm’.

So brilliant is Heston’s mind, he has been recognised by the Royal Society of Chemistry (where he is also a Fellow) as one of their 175 Faces of Chemistry from around the world and across the centuries.

The chef has been awarded several doctorates from UK universities, as well as an OBE from Her Majesty the Queen for his services to gastronomy.

Visitors to the pub can choose from three areas, including the restaurant, the Royal Lounge Bar and the Vicar’s Room.

The full skill of the chefs are showcased in the restaurant, while cocktails, spirits and fine Champagnes are served in the Royal Lounge Bar.

Dishes served at the gastropub have included pea and ham soup with ham hock, pork belly and mint oil; confit pumpkin tarte tatin with salt and vinegar pistachios, sherry caramel and goats cheese ice cream; and earl grey tea smoked salmon with sour cream butter, pickled cucumber and soda bread to begin.

Mains have included oxtail and kidney pudding with oxtail sauce; cauliflower macaroni with slow cooked hen’s egg, brioche crumb and smoked salt; and roast cod with greens, cider butter sauce and caviar for main, with a host of sides to chose from too.

Desserts have, in the past, consisted of brioche butter pudding with spiced brandy custard and milk ice cream; rhubarb trifle with green tea, caraway biscuit and saffron custard; and quaking pudding with cinnamon, nutmeg, compressed apple and candied lemon.

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