Situated in the picturesque Berkshire village of Bray, The Hind's Head has been serving guests, and all manner of visitors, since the 1400s. First established as a hunting lodge then later a coaching inn, it has been a pioneering British pub since Heston Blumenthal bought it in 2004.
The Michelin starred menu reflects the venues colourful lineage as well as Heston's own fascination with Britain's gastronomic history. Our food is fuelled by our imagination and we are proud to serve classics like Heston's Triple Cooked chips, Quaking Pudding and our signature soft yolk Scotch egg.Our Story
the classics truly come alive.
Alongside our wide range of imaginative food, the venue offers various evocative seating environments so whether you want to sit by the fire, gather in private round our unique oak table or lounge upstairs enjoying a cocktail we have the perfect place.
The oldest part of the building dating back to the 15th century is warmed by 3 period fireplaces. The ideal place to feed your soul.
The Vicar's Room
Our exposed beamed Private Dining Room is both luxurious and evocative and houses a table hewn from a single trunk of oak.
Amid the exposed beams and wood-panelled walls of this lovingly restored 15th-century building, we serve spectacular food showcasing the skill, precision, flavour and originality you’d expect from Heston Blumenthal and his team of accomplished chefs.
Changing seasonally, our curated menus celebrate the best of traditional British cooking and reflect our chefs’ ongoing creative re-imagining of classic dishes.
We can cater for most diets and our team will check your requirements before your arrival.
Heston Blumenthal is considered to be one of the best and most influential chefs of his generation. Completely self-taught, he has pushed the boundaries of a traditional kitchen and changed the way people cook and think about eating.
After extensive academic research, Heston was the first chef to affirm that eating is a ‘Multi-Sensory experience’.
Originally from Wakefield in Yorkshire, Peter’s career in hospitality began at Middlethorpe Hall on the outskirts of York, where he worked as a kitchen porter from the age of 16.
It wasn’t long before a commis chef role arose for the hotel’s fine-dining restaurant, which he took on willingly and discovered an aptitude for cooking and love for kitchen life.
Ellen joined the team at The Hind's Head from the White Horse in Kings Sutton in 2020 and has quickly risen to the position of Restaurant Manager. Her passion, pride and professionalism are totally in tune with the character of the Hind's Head and the Fat Duck Group. Ellen and the team will be more than happy to discuss any event you wish to hold so please get in touch.