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Any online booking is for
a 2 hour sitting
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The Hinds Head was built in the 15 century with an obscure origin, some say a royal hunting lodge and others a guest house for the local Abbot of Cirencester. Whatever it’s past it has been at the very heart of life in Bray as a welcoming and loved local village tavern for over 400 years. The Hinds Head has played host to the British Royal Family, entertaining the young Queen Elizabeth II and other European royal heads of state in 1963, to celebrate the engagement of Princess Margaret to Lord Snowdon. It was also the chosen venue of Prince Phillip, who celebrated his stag night at The Hinds Head, before his marriage to the Queen in 1947.
The Hinds Head is full of warm welcoming touches from sturdy oak panelling and beams to leather chairs and real fires. The main dining area on the ground floor offers a 60 seated restaurant allowing lots of natural daylight, and a cosy bar area with comfortable seating and small alcoves that can cater for another 30 guests. Upstairs there are two further dining areas, the Vicars Room which can accommodate 22 dining and The Royal Room which offers another private space for a further 50 guests.
Chef Heston Blumenthal has created a menu which is in keeping with the history of the Hinds Head. Seasonal British dishes such as Oxtail and Kidney Pudding, Pea and Ham Soup and Lancashire Hot Pot are accompanied by all time favourite desserts such as Eton Mess, the traditional pudding from Eton College Tuck shop.
Working alongside the Tudor Kitchens at Hampton Court Palace in Surrey, Blumenthal is also rediscovering the origins of British cuisine in a bid to recreate dishes from a bygone era, for the Hinds Head.
Today The Hinds Head is a gastronomic destination, firmly placed beside its illustrious neighbours in the village of Bray. Above all however, the establishment remains a local village pub offering a warm welcome, unassuming friendly service and good food.
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