The extraordinary offerings at Heston Blumenthal’s Michelin-starred Hinds Head in Bray have been rewarded, with the much-lauded establishment being named the Great British Pub of the Year for food.
Home of the original triple-cooked chip and the birthplace of the runny Scotch egg, the Hinds Head has become a destination pub for diners worldwide.
Under the watchful eye of Head Chef Edoardo Brambilla, the pub’s menu has evolved to offer a set of exceptional dishes, including superlative versions of Great British Classics such as pea and ham soup, devils on horseback, or fish and triple-cooked chips. There are also some culinary surprises, notably the beguilingly wobbly quaking pudding and the luxuriously indulgent chocolate wine slush with millionaire shortbread.
There’s even a selection of niftily nostalgic bar snacks given a Heston twist, from pickled quail eggs and salt and long pepper peanuts to an untraditional take on pork scratchings.
As at all of Heston’s establishments, there is a great emphasis on precision and attention to detail: the dining experience is as important as the food, and Hinds Head Restaurant Manager Ellen Romeo ensures guests can relax and enjoy themselves in a convivial and welcoming atmosphere.
On winning the prestigious award, Heston Blumenthal OBE said, “I love a great British Pub – robust, comforting food, good beer, wood panelling, an open fire – and I am extremely proud that the Hinds Head has been recognised as exactly that. It is particularly special to be named as the best pub in Britain for food. We have long championed British produce and tried to showcase just how good British traditional cuisine can be. We have perfected some truly iconic dishes in the Hinds Head kitchens, including oxtail & kidney pudding and the triple-cooked chip. This amazing award is a testament to all the hard work the team puts in, both in the kitchen and front of the house.”
He added, “We’ve looked at every aspect of every dish to make it as good as it can possibly be, from the beautiful ooziness of the egg in our Scotch egg – which no one had done before – to the delicious crispiness of our fish batter and the rich smoothness of our mash. Even our pub snacks are inventive, fun and totally tasty.
“We have made sure every dish has contrasts of texture and a real intensity of flavour. The Hereford ribeye or bavette of Aberdeen Angus beef – each of which comes with a choice of three incredible sauces (Béarnaise, Reform, bone marrow) – has to be eaten to be believed.”
Head Chef Edoardo Brambilla said, “I can’t tell you how thrilled we are to win this award. The Hinds Head menu reflects the best of Britain, from our traditional Sunday roast to the strawberry Eton mess and everything in between. For us, fresh British produce is the star of the show, and we will continue to create exciting dishes and revisit, reinvent and revitalise the great British classics.”
Restaurant Manager Ellen Romeo added, “The Hinds Head is, simply, the best country pub going – and yet it’s easily accessible from London. A quick trip on the Elizabeth Line, and you’re in the perfect place for a pub lunch or dinner in a welcoming and cosy atmosphere. I am thrilled to be part of the team that has won such an incredible award, and we look forward to welcoming guests who want to be part of the experience.”
To find out what is on the menu at the best pub in Britain for food and to reserve a table, visit https://www.hindsheadbray.com/book-a-table/.
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