The Hind's Head

The Hind's Headis agastropubinBray, inBerkshire, England. It dates from the 15th century and was converted into a restaurant in the 1920s.In 2004, it was purchased by the chefHeston Blumenthal, the owner of another Bray restaurant,the Fat Duck.
Unlike themolecular gastronomyof the Fat Duck, the Hind's Head serves traditionalBritish cuisinesuch asLancashire hotpot,steak and kidney pudding,Scotch eggsandEton mess.It was awarded aMichelin starin 2013.
The Hind's Head dates from the 15th century. It retains elements of its earlier eras, including an open fireplace.The original purpose of the building is not known, but it is thought that it was either a hunting lodge or an abbot's guesthouse.It was an inn until 1928, when it was purchased by the London nightclub owner Kitty Henry, who combined it with the cottage next door to operate the premises as a restaurant.
In 1947,Philip Mountbatten(later theDuke of Edinburgh) held hisstag partyat the Hind's Head prior tohis marriagetoPrincess Elizabeth.Prince Philip returned in 1963 along with a party of fifty guests, including Elizabeth,Prince Charles, thePrincess Royaland KingOlav V of Norway.Diana, Princess of Wales, dined with her sons PrincesWilliamandHarry, after visiting them while they were staying atEton College.The Hind's Head was later taken over by a brewery.
On 25 March 1955 it became aGrade II listed building.
The chefHeston Blumenthal, the owner of the nearbyFat Duckrestaurant, purchased the Hind's Head in 2004.Blumenthal used funds from his investment in the Riverside Brasserie, also in Bray.He bought the premises to use the car parking and offices for his restaurant theFat Duck.As of 2007, the Hind's Head was serving up to 250 customers a day, generating £2.5 million in annual turnover.In 2008, it made £51,088 profit.
In 2008, the head chef, Dominic Chapman, left to run the Royal Oak inMaidenhead, and was awarded a Michelin star there shortly afterwards.His replacement, Clive Dixon, also left to work at Koffman's restaurant atthe Berkeleyin London. He was replaced by Kevin Love, who had worked at the Hind's Head for 18 months as thesous chef.
By 2010, year-on-year profit had increased to £136,196.Following the announcement of his purchase of a nearby pub, the Crown, Blumenthal said that the Hind's Head had become a destination for food rather than a local tavern, and said instead the Crown would act as Bray's drinking establishment.
The Hind's Head entered the 2012Scotch EggChallenge, as judged byTom Parker Bowles,Gizzi ErskineandEric Lanlard.It placed second; its scotch egg was anIbericopork sausage-meat coveredquail's egg, coated in a breadcrumb mixture seasoned with salt infused with vinegar.
Rather than themolecular gastronomyat the Fat Duck, the Hind's Head servesBritish cuisine.The menu features Blumenthal's interpretations of dishes such as oxtail and kidney pudding, tea-smoked salmon with sour cream butter and soda bread, and Blumenthal'striple-cooked chips.Blumenthal said that the development of the cooking methods for the chips was his first foray into a scientific approach to cooking.The former head chef Dominic Chapman worked with Blumenthal to develop atriflefor the dessert menu, which included multiple layers ofsyllabub, and both tea syrup and agreen teainfusion.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 includingscotch eggsmade with quail eggs.While Blumenthal was researching historical dishes, several were tested out at the Hind's Head, including "quaking pudding" from theTudor era,and chocolate wine from the 17th century.Beers served include those from theGreene King Breweryas well as guest beers from smaller breweries.
Michelle Rowe ate at the Hind's Head in 2007 forThe Australian. She described the menu as "a happy collision of the sublime and the ridiculous", and particularly praised the oxtail and kidney pudding.Amol Rajanreviewed the pub forThe Independentin 2010, and did not like the lack of interior size or the atmosphere. He thought that the lack of a suitable vegetarian option in the main courses was "appalling" but was pleased with the oxtail and kidney pudding.He also thought that the presentation of a venison cheeseburger on a small wooden board was "idiotic" and that the chocolate wine slush "evolve[d] from cocoa to bad claret with each mouthful".He gave the pub a score of six out of ten overall.
In 2007, the Hind's Head was named the fourth-best pub in the UK for food in the PubChef awards.TheMichelin Eating Out Guidenamed the Hind's Head the best pub in the UK in 2011.It was awarded a Michelin star in the 2013 UK and Ireland edition,which was accidentally revealed by Michelin a week early due to a fault on their website.It was the fifth UK star for Blumenthal,and had previously been named aBib Gourmandrestaurant.It holds threeAA Rosettes.