Dinner by Heston heads to The Hind’s Head in Bray

On Saturday 3 February 2018, for one day only, the team from Knightsbridge’s Dinner by Heston Blumenthal will be in residence at The Hind’s Head, Bray. The five course menu is £95pp and includes Dinner’s famous meat fruit – a dish that even the restaurant’s detractors love.

Chef Director Ashley Palmer-Watts and Head Chef Jonny Glass and his team will join the kitchen brigade at The Hind’s Head to cook a five-course menu of signature Dinner dishes, taking guests on a culinary journey of historic food.

Dinner’s menu is inspired by historic British gastronomy and The Hind’s Head, dating back to the 1400s, played an integral part in the inspiration behind Dinner, making this one-off experience extra special.

On the menu: Meat Fruit (c. 1500); mandarin, chicken liver parfait with grilled bread,and a main course of Spiced Pigeon (c.1780) with ale and artichokes. Guests will end their journey through food with a unique dessert; Sambocade (c.1390), a goats milk cheese cake with elderflower and apple, pickled blackberries and smoked candied walnuts. A vegetarian menu is also available.

The five-course menu is priced at £95 per head and booking is now open for lunch and dinner via Tock: www.exploretock.com/thehindshead

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