page_title: The Hind's Head
section_title: Menu
hierarchical_section_title: The Hind's Head / Description / Menu
caption_attribution_description: By Heston Blumenthal at the Hinds Head, Bray.
context_page_description: The Hind's Head, also called The Hinds Head, is a gastropub in Bray, Berkshire. The pub dates from the 15th century, and was converted into a restaurant in the 1920s. It was awarded a single Michelin star in the 2013 edition of the Michelin Guide. It has been owned by chef Heston Blumenthal since 2004.
context_section_description: The menu at the Hind's Head features Blumenthal's interpretations of dishes of British cuisine such as "Oxtail and Kidney Pudding" and "Tea-smoked Salmon with Sour Cream Butter and Soda Bread". Blumenthal's Triple Cooked Chips are also on the menu. Blumenthal had said that the development of the cooking methods for those chips was his first foray into a scientific approach to cooking. Former head chef Dominic Chapman worked with Blumenthal to develop a trifle for the dessert menu, which included multiple layers of syllabub, and both tea syrup and a green tea infusion. 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 including pork scratchings and scotch eggs made with quail eggs. While Blumenthal was researching historical dishes, several were tested out at the Hind's Head, including "quaking pudding" from the Tudor era, and chocolate wine from the 17th century. Beers served include those from the Greene King Brewery as well as guest beers from smaller breweries.
caption: Triple cooked chips, Heston Blumenthal's first notable foray into molecular gastronomy.
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