Renowned chef Heston Blumenthal of The Fat Duck in Bray took ownership of The Hinds Head in October 2004. This 15th-century pub is nestled at the heart of the picturesque village of Bray, located just 5 minutes from Maidenhead in Berkshire. The village public house opened to great critical acclaim and was immediately awarded a Bib Gourmand by The Michelin Guide. Many accolades followed with The Hinds Head being named “Pub of the Year” by the Michelin Eating Out Pubs guide and in 2012 it was awarded a coveted Michelin star.

The Hinds Head was built in the 15th century and was initially used as two cottages before being converted into an inn at the beginning of the 19th Century. Her Majesty, The Queen herself, has entertained at The Hinds Head. On April 23rd 1963, she hosted a luncheon for 51 guests including Prince Philip, Princess Anne, King Olaf of Norway and other royals and dignitaries.

The menu at The Hinds Head offers a selection of traditional British cuisine, and in keeping with the history of the building Heston Blumenthal has been working closely with the Tudor kitchen at Hampton Court Palace in a bid to re-introduce historic British dishes like Hash of Snails, Oxtail and Kidney Pudding made with real suet pastry and the Wassailing. A separate bar menu offers lighter snacks, real ales, a carefully selected wine list and a cocktail menu that includes concoctions like the Charles Dickens, developed by The Hinds Head and pays homage to classics such as the Rusty Nail, 1891 Martini and Negroni.

The Hinds Head is full of warm, welcoming touches, from sturdy oak panelling and beams to leather chairs and roaring fireplaces. The main dining area on the ground floor offers a 45-seat restaurant, a cosy bar area with comfortable seating, and small alcoves that can cater for a further 30 guests. Upstairs there are two private rooms – The Vicars Room that accommodates 22 guests and The Royal Room, which can seat a further 50.