Harden's survey result
“Still a fabulous gastropub… even if prices are a little on the high side” – Heston Blumenthal’s “very relaxing” hostelry takes a bit more flak nowadays for being expensive, but for the most part remains very highly rated by the survey. “Classic, very English pub dishes are interpreted with creative flair” and “washed down with imaginative cocktails (and mocktails)” as well as good ales and wines.
“Heston B’s version of pub food sets the bar high” and his “charming” Olde Englishe hostelry remains as “pleasingly professional” as ever: “it never lets you down”. “It’s a surprise as it’s a pub” first and foremost, but the food is “fabulous”, and even those who say “on paper it looked rather uninspiring” says “every dish tasted perfect”.
“Retaining its old world feel, with wooden beams, uneven floors and walls and a roaring fireplace” – Heston’s mega-popular gastropub next door to the Fat Duck “continues to offer an imaginative take on classic British dishes”, “perfectly executed” and “packed with flavour” (“I challenge anyone to find better bar snacks than they do here!”). “The cocktails are just amazing” too. “When molecular gastronomy has gone the way of cassis, kale and the dodo, everyone will still want to eat the actually delicious food here”.
“Consistently excellent interpretations of pub grub, delivered with flair and a sense of delight” win ringing endorsements for this “thankfully not over-Hestoned” gastropub (next door to The Fat Duck), which is “well worth making the foray down the M4 of a weekend to have a special lunch”. It’s an all-round “joy”, “retaining its old-world feel (with classic wooden beams, uneven floors and walls and a roaring fireplace)”, and with “courteous and prompt service” too.
A picturesque village made famous by its unusually principled vicar, Bray is about as British as it gets - and nowhere more so than The Hind’s Head, which has been serving the inhabitants and all manner of visitors since the 1400s, when it was first established as a hunting lodge and coaching inn.
Our menus reflect this illustrious and highly individual lineage, offering versions of classic British dishes - the famous and the unjustly forgotten - all cooked with exceptional technical dexterity and consummate culinary imagination. In our Michelin-starred restaurant, the classics truly come alive.
Serving specially crafted cocktails, refined spirits and classic and small-batch gins, as well as offering a wine and champagne list compiled by our sommeliers within The Fat Duck Group, The Royal Lounge has the comfort, relaxed atmosphere and elegant eccentricity of a long-established English club.
|Wine per bottle||£36.00|
Originally from Wakefield in Yorkshire, Peter’s career in hospitality began at Middlethorp 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. He stayed at Middlethorpe for two years and worked his way up to chef de partie.
With his sights set on fine dining, Peter then relocated to Manchester to work for revered chef Paul Kitching at Juniper, a pioneering restaurant in Altrincham which held a Michelin star. His time here followed with a short stint co-running the kitchen of a country gastro-pub in the sleepy Yorkshire village of Bilborough.
In 2007 and aged 21, Peter moved down south to take a position as part of a newly formed kitchen team under the helm of chef Adam Simmonds and his anticipated new restaurant within Danesfield House Hotel in Marlow. During Peter’s four years with Adam Simmonds at Danesfield House, where eventually he was made junior sous chef, the restaurant received four AA rosettes and a Michelin star.
Keen for a change of scenery, Peter left the UK to embark on a ski season in the French Alps where he worked as a private chalet chef and learnt to snowboard. Developing a real passion for the sport, one season quickly led to three, which he alternated with summer months working as a private chef in luxury residences in both Marbella and Corfu.Finally ready to leave season life behind, Peter returned to the UK in 2013. Soon after a junior sous role came up at The Hind’s Head. After almost three years as sous chef, in 2017 Peter stepped up to take on the position of head chef.
High Street, Bray, SL6 2AB
|Monday||11:30 am‑11 pm|
|Tuesday||11:30 am‑11 pm|
|Wednesday||11:30 am‑11 pm|
|Thursday||11:30 am‑11 pm|
|Friday||11:30 am‑11 pm|
|Saturday||11:30 am‑11 pm|
|Sunday||11:30 am‑6:30 pm|