The Hind's Head
| Company type | Private |
|---|---|
| Industry | Hospitality, Restaurant |
| Founded | 15th century |
| Headquarters | Bray , England, United Kingdom |
| Products | Classic British cuisine, pub food |
| Owner | Heston Blumenthal |
The Hind's Head is a gastropub located in Bray, Berkshire, England, with origins tracing back to the 15th century. It was transformed into a dining establishment during the 1920s. In 2004, renowned chef Heston Blumenthal, proprietor of the nearby Fat Duck restaurant, acquired the venue.
In contrast to the Fat Duck’s molecular gastronomy approach, the Hind's Head specializes in classic British cuisine, featuring dishes such as Lancashire hotpot, steak and kidney pudding, Scotch eggs, and Eton mess. The restaurant was awarded a Michelin star in 2013.
History
Maintaining many of its original historic elements, including an open hearth, the Hind's Head was initially believed to have served either as a hunting lodge or an abbot’s guesthouse. It functioned as an inn until 1928 when Kitty Henry, a London nightclub owner, merged it with an adjoining cottage and converted it into a restaurant.
Significant events include Philip Mountbatten’s stag party held here in 1947 before his marriage to Princess Elizabeth. In 1963, he returned accompanied by Queen Elizabeth II and other members of the royal family. Diana, Princess of Wales, also visited with her sons during their time at Eton College. Subsequently, the pub came under brewery management.
On 25 March 1955, the building was officially designated as Grade II listed.
When Heston Blumenthal purchased the Hind's Head in 2004, part of his intention was to utilize its parking and office facilities for the Fat Duck. By 2007, the establishment was serving around 250 guests daily, generating an annual turnover of £2.5 million and recording a profit of £51,088 in 2008.
Following the departure of head chef Dominic Chapman in 2008—who left to lead the Royal Oak in Maidenhead and later earned a Michelin star there—Clive Dixon briefly assumed the role before Kevin Love, formerly sous chef at the Hind's Head, was promoted to head chef.
By 2010, profits had increased to £136,196. Blumenthal characterized the Hind's Head as a culinary destination rather than merely a neighborhood pub; his acquisition of the nearby Crown pub was intended to establish a dedicated venue for drinking in Bray.
In 2012, the Hind's Head participated in the Scotch Egg Challenge judged by Tom Parker Bowles among others, securing second place with its quail egg wrapped in Iberico pork sausage meat and coated in vinegar-seasoned breadcrumbs.
Menu
Distinct from the Fat Duck’s molecular gastronomy style, the Hind's Head serves traditional British cuisine. The menu features Blumenthal’s takes on classic dishes such as oxtail and kidney pudding, tea-smoked salmon accompanied by sour cream butter and soda bread, along with his renowned triple-cooked chips. Blumenthal has noted that these chips represented his earliest scientific experimentation in cooking. Former head chef Dominic Chapman collaborated with Blumenthal to develop a multi-layered trifle dessert incorporating syllabub, tea syrup, and green tea infusion. The menu offers both set menus and à la carte selections.
The pub’s bar continues to serve various snacks including quail egg scotch eggs. Historical recipes researched by Blumenthal have been trialed here as well, such as Tudor-era "quaking pudding" and a chocolate wine dating from the 17th century. Beverage options include Greene King Brewery beers alongside guest brews sourced from smaller breweries.
Reception
In a 2007 critique for The Australian, Michelle Rowe characterized the Hind's Head menu as "an intriguing blend of the extraordinary and the absurd," singling out the oxtail and kidney pudding for special commendation. Meanwhile, Amol Rajan's 2010 evaluation in The Independent highlighted the pub's cramped interior and lackluster ambiance, expressing particular disappointment over the insufficient vegetarian main course options, which he deemed "unacceptable." Nevertheless, he also acknowledged the quality of the oxtail and kidney pudding. Rajan described the presentation of the venison cheeseburger as "foolish" and found the chocolate wine slush underwhelming, ultimately assigning a rating of six out of ten.
The Hind's Head achieved fourth place among UK pubs for cuisine in the 2007 PubChef awards. In 2011, it was designated as the top pub in the UK by the Michelin Eating Out Guide. The establishment was awarded a Michelin star in the 2013 UK and Ireland guide, marking Blumenthal's fifth star within the United Kingdom—a recognition that was prematurely disclosed due to a technical error on a website. Formerly distinguished as a Bib Gourmand venue, it now holds three AA Rosettes.