News - Page 4 of 25 - Hinds Head, Bray
We are delighted to announce that we are now taking reservations for our exclusive Vicars and Royal Room, as well as the main restaurant for your Christmas celebrations. With exposed timbers, our atmospheric and dedicated rooms provide the perfect backdrop to celebrate the festive season with colleagues, family or friends.
Our Christmas Menu will be available from Tuesday 1st December and is available upon request from our Reservations Team. For more information or to discuss a potential booking, please call Reservations on 01628 626151.
At the end of July, we replaced our signature Triple Cooked Chips with local summer potatoes, which were at their seasonal peak. The high sugar content of these potatoes affects the texture of our chips, which we only serve at their best.
After this brief hiatus, we are delighted to inform you that the first of the autumnal potatoes have arrived and this popular accompaniment is now back on the menu.
Boiled first in salted water, our Triple Cooked Chips are then chilled, cooked in oil, chilled again and finally cooked in very hot oil. This gives them a crisp, golden-brown, glass-like exterior and a light and fluffy interior. We garnish them with a little sea salt.
Visit our gallery for more of our classic dishes.
The search for wild food, otherwise known as foraging, dates back as far as the hunter-gatherer. For years restaurants have foraged for ingredients, but now bartenders are discovering the traditional approach and are practising the art of foraging within mixology. After researching the practice – with roots, berries and leaves going into the tipple – our Bar Manager, Ryan, has created three foraged cocktails, each with a wild twist. For £20 per person, join us on Friday 25th September from 6.30pm for our foraging-inspired Monkey Spoon Cocktail Club.
It’s now a food-ingredient trend that’s seen in bars across London and New York. There are many benefits of foraging within mixology; the freshness of the ingredients used, for example. It also aids the drinker in visualising the origins of the ingredients.
To find out more about foraging cocktails, reserve your place at our foraging-inspired Monkey Spoon Cocktail Club. Please call Reservations on 01628 626151.
From our expert mixologists behind the bar, blending creative drinks from a variety of distinguished distilleries and brewers, to our talented team of chefs in the kitchen who add that special Heston touch to the dishes that have helped us retain a Michelin star since 2013. The provenance and quality of the ingredients we use in our restaurant is at the fore of all our menus.
In keeping with the historical aspect of the restaurant, we take our inspiration from traditional British food, which we’ve adapted to ensure the dishes reflect today’s palates. Historical classics such as the Oxtail and Kidney Pudding or our Tea Smoked Salmon have become signature dishes you will now find on the menu all year round. Among the traditional items, we have become renowned for some of our newer additions such as Heston’s award-winning Quail Scotch Egg and our Chicken, Ham and Leek Pie.
Our portfolio of drinks is continuously expanding around the seasonal and unique ingredients available. The cocktail list is a blend of classics and signature items such as the champagne cocktail known as Rhubarb Fizz, the Heston-inspired Sweetshop and every Sunday morning’s traditional drink, the Bloody Mary.
Besides concocting our own cocktails, we also pay homage to some of the classics such as the Rum Old Fashioned, the Aviation and the Barrel-aged Negroni, all made in our own unique way but still honouring the original recipes.
In beverage history, the word “Shrub” has held numerous meanings. For mixed drinks, a Shrub is the name of two different, acidulated beverages – made of fruit juice, sugar, and other ingredients. Bar Manager, Ryan, has looked at the early English version of the Shrub, which dates back to the 15th century, and has created three shrub-inspired cocktails for The Hinds Head, Bray. For £20 per person, join us on Friday 28th August from 6.30pm for our Shrub-inspired Monkey Spoon Cocktail Club.
The shrub first gained its popularity among smugglers in the 1680s. Trying to avoid paying import taxes for goods shipped to mainland Europe, smugglers would often sink barrels of spirits off-shore. These barrels would then be retrieved later but would often be fouled by sea water. To aid the masking of the taste of the alcohol, smugglers would add fruit flavours. Today, a Shrub has both a sweet and tart flavour, so it stimulates the appetite while quenching thirst.
To find out more about the history of the Shrub and reserve your place at our Shrub-inspired Monkey Spoon Cocktail Club, please call Reservations on 01628 626151.
Our Head Chef, János Veres, grew up in the southern Hungarian city of Szeged – where his family owned local restaurants. This instilled in him from an early age, a strong sense for the quality of local produce and a passion for seasonality and ingredients.
Using both these factors, János works continually towards developing our quintessentially British menu, including historic British dishes like Hash of Snails, Oxtail and Kidney Pudding – made with real suet pastry – and the Quaking Pudding. As well as ensuring the quality of our ingredients, the kitchen is also in keeping with the history of the building. We have also worked closely with the Tudor kitchens at Hampton Court Palace in a bid to revive once forgotten dishes.
The provenance and quality of the ingredients used in our restaurant is fundamental and key to preserving our unique food and drinks offering.
Discover more about János.
For a drink that’s traditionally made with a tropical bush stick, the mixing of the swizzle never fails to impress. Our Bar Manager, Ryan, has been researching the science behind swizzle cocktails to create a variety for you to try. For £20 per person, join us on Friday 31st July from 6.30pm for our swizzle-inspired Monkey Spoon Cocktail Club.
The swizzle, a class of cocktail, originated from the British West Indies, where even hot chocolate is swizzled. The drink has been popular in Trinidad since the early 1900s, but no one is quite sure how far back it dates.
A swizzle stick, a three or five fork tree branch, is used to swirl the cocktail or drink. To do this, place the stem in between the palms of your hands and twirl rapidly. More often than not, swizzles call for rum because of their origin. However, nearly all punches can be swizzled. With this in mind, Ryan has created these three delicious swizzles:
- Rum Swizzle – Dark Rum, Lime Juice and Shell, Falernum and Angostura Bitters.
- Felernum Mai Tai – Light Rum, Ferlernum, Cointreau, Simple Syrup, Lime Juice, High-proof Rum Flame and Mint Garnish
- Tropical Swizzle – Golden Rum, Lime Juice and Shell, Felernum, Bitters, Mango Puree and Passion Fruit.
To reserve your spot at our swizzle-themed Monkey Spoon Cocktail Club, please call Reservations on 01628 626151.
Bar Manager, Ryan Osnowski, joined our Front of House Team at The Hinds Head, Bray in May 2011.
Next time you are visiting The Hinds Head, say hello to Ryan and ask him to create one of his wonderful cocktail creations including our “More Tea Vicar” or “Great Expectations”.
From Pea and Ham Soup to Fillet of Lemon Sole, we are delighted to announce that we are now offering a smaller menu for our bar area. Great for those looking for a quick-but-filling lunch.
Our bar menu is available on:
- Monday to Saturday between the hours of 12.00pm – 2.30pm and 6.15pm – 9.30pm.
- Sunday between the hours of 12.00pm – 4.00pm.
Please be aware, we are unable to reserve our bar tables. They are available on a first come, first serve basis.
We look forward to seeing you in the bar!
Celebrate the Stars and Stripes and all things American for Independence Day at The Hinds Head, Bray on Saturday 4th July. Please join us from 7.00pm for a welcome punch prior to being seated at 7.30pm as we take you through a culinary journey born from the past.
From Smoked Chicken Liver Parfait with Cranberry Jelly and Corn Bread to Maple Glazed Pork Belly, Pearl Barley, Roast Cabbage and Langoustine Cream, we will be serving a five course British Colonial Tasting Menu.
This unique menu is priced at £95 per person and is inclusive of 3 beverages, 20% VAT and exclusive of a discretionary 12.5% service charge. To view the full menu, please download our PDF: British Colonial Tasting Menu
For more enquiries or to reserve your table, please contact Reservations on 01628 626 151. A 50% deposit of £47.50 per person will be taken at the time of booking.