An exceptional restaurant needs an exceptional chef – one with skill, precision and originality. Head Chef Pete Gray fell into the profession by accident – he took a job as a kitchen porter at Middlethorpe Hall – and worked his way up. That combination of determination and spontaneity is part of what makes Pete a superlative chef.
After Middlethorpe Hall he chose first to work under Paul Kitching at the Michelin-starred Juniper, drawn by its quirky creativity. “They were serving lemon tart with salmon, things like that, and I wanted to experience something different.” Eventually he moved on to two-Michelin-starred Adam Simmonds at Danesfield House, where he spent 4½ years learning as much as could. “Adam taught me about consistency, produce and attention to detail…I realised you could get the best produce in the world, but it was so easily ruined if you didn’t pay it the respect it deserves.”
Pete joined the Hind’s Head as a junior sous chef in 2014 and became head chef three years later. In his hands, as you’ll see (and smell and taste), the best produce really gets the respect it deserves.
With research and development playing a significant part of his responsibilities at the restaurant, Peter strives daily to uphold Heston Blumenthal’s philosophy of ‘Question Everything’, integral to the working ethos at The Hind’s Head, Bray.