Hinds Head

Set in the Thameside village of Bray, this sweet, quintessentially English inn is best known as Heston Blumenthal’s informal dining option – but that doesn’t make it any less of an experience. Concise menus offer time-honoured British dishes presented in a clean, modern style, with punchy flavours and the occasional playful element. The combinations work beautifully and dishes are executed with the utmost precision, as with the fabulous 'Crab Soup & Sandwich'. Service is relaxed and friendly, and the atmosphere buzzes with the hum of contented diners.

Historical Significance

• The Hinds Head has been serving guests since the 1400s, originally established as a hunting lodge and later a coaching inn, making it a significant part of British culinary history.

Creative Cocktails with Nostalgic Themes

• The cocktail menu features playful drinks that evoke childhood memories, such as the "White Fizz" served in a miniature milk bottle, highlighting the restaurant's innovative approach to mixology.

Unique Dining Spaces

• The restaurant offers various evocative seating environments, including a private dining room with a table made from a single trunk of oak, enhancing the intimate dining experience.

Signature Ingredients

• Triple Cooked Chips: A hallmark of Heston Blumenthal's culinary style, these chips are prepared using a meticulous three-step process that ensures a perfectly crispy exterior and fluffy interior. Sourced from high-quality Maris Piper potatoes, they are a must-try for their unique texture and flavor.
• Soft Yolk Scotch Egg: This dish features a perfectly cooked quail egg encased in a delicate sausage meat mixture, breaded and fried to golden perfection. The soft yolk provides a rich, creamy contrast to the crispy exterior, making it a standout item on the menu.
• Quaking Pudding: A traditional British dessert that has been reimagined, this dish is made with a blend of historical recipes and modern techniques. It is known for its unique texture and flavor, often served with seasonal fruits or sauces that enhance its nostalgic appeal.
• Devils on Horseback: A classic British appetizer made from prunes wrapped in bacon, delivering a delightful combination of sweet and savory flavors. This dish showcases the restaurant's commitment to traditional British cuisine with a twist.
• Chocolate Wine Slush: A modern take on a historical drink, this dessert combines fortified wine with chocolate, served as a slush to evoke a sense of nostalgia while providing a unique dining experience. It reflects the restaurant's innovative approach to classic British dishes.

Tasting Menu

Not listed in the provided menu content. No tasting menu information is available for The Hinds Head, Bray.

Signature Dishes

• Wing Rib (to share) - £95
• Longhorn Sirloin (to share) - £95
• Hereford Ribeye - £50
• Fillet of Hereford Beef - £54