The Hinds Head
| The Hinds Head | |
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The Hinds Head, photographed in 2009
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 Location of The Hinds Head, in Bray, Berkshire
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| Restaurant information | |
| Head chef | Janos Veres |
| Chef | Heston Blumenthal |
| Food type | Gastropub/Modern British |
| Rating |
 Michelin stars  AA Rosettes
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| Street address | High Street |
| City | Bray |
| County | Berkshire |
| Postal/ZIP code | SL6 2AB |
| Country | United Kingdom |
| Coordinates | 51°30′30″N 0°42′07″W / 51.508225°N 0.702066°W |
| Website | www |
The Hinds Head is a gastropub in Bray, Berkshire. The pub dates from the 15th century, and was converted into a restaurant in the 1920s. It was awarded a single Michelin star in the 2013 edition of the Michelin Guide. It has been owned by chef Heston Blumenthal since 2004.
The Hinds Head dates from the 15th century, and the interior of the pub includes a panel commemorating the Vicar of Bray from the Tudor period who reportedly changed his political allegiance on three occasions due to the changes in the state religion of England. The interior retains elements of its earlier eras, including an open fireplace. The pub is owned by chef Heston Blumenthal, and is located nearby his three Michelin star restaurant, The Fat Duck.
The menu at the Hinds Head features dishes of British cuisine such as "Oxtail and Kidney Pudding" and "Tea-smoked Salmon with Sour Cream Butter and Soda Bread". Blumenthal's Triple Cooked Chips are also on the menu. Blumenthal had said that the development of the cooking methods for those chips was his first foray into a scientific approach to cooking. Former head chef Dominic Chapman worked with Blumenthal to develop a trifle for the dessert menu, which included multiple layers of syllabub, and both tea syrup and a green tea infusion. The menu includes both a set menu and a selection of a la carte dishes.
The pub has retained its bar, and has a range of bar snacks including pork scratchings and scotch eggs made with quail eggs. While Blumenthal was researching historical dishes, several were tested out at the Hinds Head, including "quaking pudding" from the Tudor era, and chocolate wine from the 17th century. Beers served include those from the Greene King Brewery as well as guest beers from smaller breweries.
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