Heston Blumenthal’s the Hind’s Head at Bray is a one Michelin-starred gastropub that has, obviously under various ownership, welcomed guests since the 15th Century.
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, including head chef Peter Gray.
It is Heston’s mind that has made the pub what it is; he is 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.
Front-of-house is headed by restaurant manager Nick Broderick, who entered the hospitality trade at 17, after helping friends set up a pub in his native Cornwall.
Nick has worked for many high-profile chefs, including Rick Stein, but joined Heston at the Hind’s Head in Bray in 2017.
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 you could expect to eat at the Hind’s Head, include: pea and ham soup; roast scallops; and Lapsang Souchong tea-smoked salmon for starters.
Mains from the a la carte menu include: roast cod with crushed Jerusalem artichokes and cider butter sauce; oxtail and kidney pudding; and beef a la mode, which is braised ox cheek, black truffle, oyster leaf and champ mash; and goats cheese royale with cevennes onion, roasted pumpkin, violet artichokes and butternut squash veloute.
Desserts include cherry bakewell; pumpkin and orange crumble; and quaking pudding – cinnamon, nutmeg and compressed apple.