BY H E STO N B L U M E N T H A L
INTRO ABOUT THE HIND’S HEAD OUR TEAM O U R R E S TA U R A N T OUR CLASSICS G U E ST C H E F E V E N I N G S THE VICARS ROOM DINE AND WINE D E L E G AT E PA C K A G E S P R I V AT E E V E N T S T H E W E ST RO O M T H E R O YA L LO U N G E WINE CELLAR C O N TA C T
“ TO M E , F O O D I S A S M U C H A B O U T T H E M O M E N T, T H E O C C A S I O N , T H E LO C AT I O N A N D T H E C O M PA N Y. . . A S I T I S A B O U T T H E TA S T E ” At The Hind’s Head we serve stunning food showcasing the skill, precision, flavour and originality you’d expect from Heston Blumenthal and his team of accomplished chefs. Our curated menus change seasonally to explore and celebrate the best of traditional British cooking and to reflect our chefs’ ongoing creative reinvigoration of classic dishes.
F E A R K N O C K E D AT T H E D O O R
FA I T H A N S W E R E D N O O N E WA S T H E R E
ABOUT THE HIND’S HEAD 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 residents and all manner of visitors since the 1400’s when it was first established as a hunting lodge and coaching inn. Our food reflects 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 outstanding culinary imagination. With an impeccable drinks list to match, we offer a truly remarkable setting for events in our private dining area, The Vicar’s Room, perfect for every occasion.
P E T E R G R AY H E A D C H E F AT T H E H I N D ’ S H E A D
An exceptional restaurant needs an exceptional chef – one with skill, precision and originality. Head Chef Pete Gray fell into the profession by accident – he took a job as a kitchen porter at Middlethorpe Hall – and worked his way up. That combination of determination and spontaneity is part of what makes Pete a superlative chef. After Middlethorpe Hall he chose first to work under Paul Kitching at the Michelin-starred Juniper, drawn by its quirky creativity. “They were serving lemon tart with salmon, things like that, and I wanted to experience something different.” Eventually he moved on to
two-Michelin-starred Adam Simmonds at Danesfield House, where he spent four and a half years learning as much as he could. “Adam taught me about consistency, produce and attention to detail…I realised you could get the best produce in the world, but it was so easily ruined if you didn’t pay it the respect it deserves.” Pete joined The Hind’s Head as a Junior Sous Chef in 2014 and became Head Chef three years later. In his hands, as you’ll see (smell and taste), the best produce really gets the respect it deserves.
LO W R I J O N E S R E S TA U R A N T M A N A G E R A N D H E A D S O M M E L I E R AT T H E H I N D ’ S H E A D
Lowri’s first significant role was in 2014 as Food and Beverage Manager at the Holm House Hotel, Penarth, where during her two year tenure at the luxury coastal hotel she set up a wine club and updated the wine lists. In 2016, Lowri was asked to help open KIN + ILK in Cardiff, a contemporary café bar in the centre of the city, where she set up a monthly wine tasting club. After the successful opening she moved to TerraVina in the New Forest in 2017 (now called Spot in the Woods). The then wine-themed hotel was owned by Master of Wine and Master Sommelier Gerard Basset. Lowri worked as part of the close knit sommelier team in developing the wine lists, pairing wines with the tasting menus and managing the cellars. In 2018, Lowri moved to The Fat Duck, Heston Blumenthal’s three Michelin star restaurant in Bray. With an emphasis on precision, invention, and multi-sensory dining experiences, The Fat Duck entertains guests from all over the world and Lowri was integral in helping them discover interesting wines and pairings.
In 2019, Lowri made an internal move within The Fat Duck Group to The Hind’s Head where they welcomed her wine expertise. Lowri is working on broadening the wine list by introducing lesser known wines such as skin contact and orange wines which make great food pairings, as well as more British wines and smaller, family-run wineries. She is also training the team to become more familiar and knowledgeable with wines so that they can help guests choose new and exciting pairings. Lowri enjoys travelling and exploring wine producing regions first hand to learn more about the terroir and wine production. She particularly enjoys US wines from Oregon and Washington State, top quality Cava, and wines from Georgia and Slovenia.
O U R R E S TA U R A N T Traditional British cuisine cooked with modern precision, passion and imagination. Here at The Hind’s Head, amid solid 15th-century roof-beams and wood-panelled walls, we serve a seasonally changing range of classic dishes – such as Pea and Ham Soup, Oxtail and Kidney Pudding, and Bakewell Tart – but cooked with such skill and originality, you’ll experience them as never before. Food full of flavour, texture, aroma – and history.
SOME OF OUR CLASSICS “Our menus reflect this illustrious and highly individual lineage, offering new versions of classic British dishes – the famous and the unjustly forgotten – all cooked with exceptional technical dexterity and consummate culinary imagination. Where the classics truly come alive”
S COTC H E G G Mustard mayonnaise DEVILS ON HORSEBACK Armagnac, mango chutney PEA AND HAM SOUP Ham hock, Alsace bacon, mint oil
HASH OF SNAILS Caper berries, pickled walnuts, buttermilk loaf (v) O XTA I L A N D K I D N E Y P U D D I N G Oxtail sauce HEREFORD PRIME GRILLED RIBEYE French fries, steak sauce
ST R AW B E R RY T R I F L E Orange blossom, olive tapenade, saffron custard QUAKING PUDDING Cinnamon, nutmeg, compressed appled (v)
G U E ST C H E F EVENINGS BLACK PUDDING (The Elephant) Smoked Trout Gribiche
P E A & H A M S O U P, S C O T C H E G G (The Hind’s Head) Mustard Mayonnaise
R O A S T E D S C A L LO P (The Elephant) Parsnip, Verjus, Fennel Pollen, Lardo
O XTA I L & K I D N E Y P U D D I N G (The Hind’s Head) Triple Cooked Chips
VENISON (The Elephant) Celeriac, Bon Bon, Walnuts, Devon Blue*
C H O C O L AT E , B A N A N A C A R A M E L (The Hind’s Head) Lime Ice Cream*
S T R A W B E R R Y, M A D E I R A , P I S TA C H I O, C R E M E (The Elephant) *These dishes contain nuts.
THE VICAR’S ROOM The Vicar’s Room captures the character of its historical setting, making it a truly atmospheric place for a business or private event without parallel. A dining table hewn from a single trunk of oak sits within the room amid wood-beamed walls, illuminated by a pair of parlour chandeliers depicting the likeness of Queen Mary and Queen Elizabeth.
It pays homage to Simon Aleyn, the infamous Vicar of Bray during a time that the country was in the throes of shifting between the Catholic and Christian religion. He was renowned for having ever-changeable religious beliefs – always dependant on the reigning monarch at the time - to quench his insatiable desire to retain the Vicar of Bray title.
DINE AND WINE SERIES W I T H S H A F E R V I N E YA R D S I N C L U D E S W E LC O M E D R I N K A N D OUR NEW SNACK, CRAB SCONE.
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S COTC H E G G Mustard mayonnaise &
DEVILS ON HORSEBACK Armagnac, mango chutney NV Drappier, Carte d’Or, Brut, Champagne, France
R O A S T E D S C A L LO P S White chocolate veloutĂŠ, caviar * 2015 Petite Arvine, Thierry Constantin, Sion, Valais, Switzerland
MUSHROOM SOUP Mushroom brioche (v) 2015 Perricone, Vigna del Core, Feudo Montoni, Sicilia, Italia
D U C K & B E E T RO OT Pearl barley risotto, turnip fondant
2013 Pinot Noir, Dalrymple, Pipers River, Tasmania, Australia
CHEESE NV Delamotte Blanc de Blancs from Magnums, Champagne, France
T R E A C L E TA R T I C E - C R E A M Lemon curd, blackberries, treacle sponge* 2015 Beerenauslese, Umathum, Burgenland, Austria
D E L E G AT E PA C K A G E S
ALEYN Hire of main meeting room Server throughout Three servings of tea and coffee (4hrs) Four servings of tea and coffee (8hrs) Freshly baked pastries in the morning - Croissants - Pain au Raisin - Pain au Chocolate LCD Projector/Screen/ Flipchart/Conference Phone
MARY Hire of main meeting room Server throughout Four servings of tea and coffee Freshly baked pastries in the morning - Croissants - Pain au Raisin - Pain au Chocolate LCD Projector/Screen/ Flipchart/Conference Phone The Hind’s Head freshly baked cookies
ELIZABETH Hire of main meeting room Server throughout Four servings of tea and coffee Freshly baked pastries in the morning - Croissants - Pain au Raisin - Pain au Chocolate LCD Projector/Screen/ Flipchart/Conference Phone
Complimentary wireless internet access
The Hind’s Head freshly baked cookies
Stationery box
Complimentary wireless internet access
Stationery box
Water and sweets in the meeting room
Stationery box
Water and sweets in the meeting room
Two Course Lunch Menu with
Complimentary wireless internet access
Complimentary on-site secure parking
Tea and Coffee Complimentary on-site secure parking
Water and sweets in the meeting room Snack Three Course Meal (Based on lunch menu) Complimentary on-site secure parking
T H E V I C A R ’ S R O O M : P R I V AT E E V E N T S The Vicar’s Room, in all its opulent glory, provides the perfect setting for celebrating a special event. Next to the private dining room is The Royal Lounge, decked out with luxurious armchairs, stained-glass windows, Persian rugs and decidedly different décor.
T H E W E ST RO O M Traditional and timeless, the West Room on the ground floor of the Hind’s Head is an atmospheric and versatile space that’s perfect for private events. It can seat up to 36 guests.
T H E R O YA L LO U N G E From breakfast meetings and working lunches to an important dinner entertaining clients, we can provide everything you need to host an exceptional corporate event. Upon arrival or after the event we can also organise drinks and canapĂŠs in The Royal Lounge bar. The eccentric lounge is adorned with fantastical, mythical creatures and beautiful features, providing a nod to the hunting lodge heritage of the building.
DISCOVER THE DELIGHTS OF THE HIND’S HEAD CELLAR Naturally, our cellar stocks great wines from classic regions like Burgundy and the iconic wineries of California. But it also contains undiscovered wonders from vineyards in Macedonia and many other places.
The ever-changing wine list includes fresh takes on sparkling wines and Champagnes, not to mention unfiltered organic reds and crisp, dynamic whites. Our Restaurant Manager and Head Sommelier, Lowri Jones, has shrewdly selected a perfect range of varieties and styles to complement the awardwinning menu of British cuisine served in our Michelin-starred restaurant. This is where a wine flight can really take off, so join us for a glass or two.
C O N TA C T U S Please get in touch with the team to enquire about hosting an event at The Hind’s Head: events@hindsheadbray.com 01628 626 151 The Hind’s Head, High Street, Bray, SL6 2AB www.hindsheadbray.com /hindsheadbray @thehindsheadbray @hindsheadbray
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