A 15th-Century Pub, Reimagined
The Hind’s Head occupies a Grade II listed building dating from the 15th century. Originally believed to have been a hunting lodge, it was converted into a coaching inn some 400 years ago. In 2004, Heston Blumenthal, already the owner of The Fat Duck just across the road, purchased the Hind’s Head and set about reimagining it as a gastropub celebrating the best of historic British cooking. It was awarded a Michelin star in 2013.
The building is all low beams, oak panelling, real fires, and character red leather banquettes. It is a pub that feels genuinely ancient, with three period fireplaces warming the oldest sections.
British History on a Plate
If The Fat Duck represents Blumenthal at his most avant-garde, The Hind’s Head is where he channels his fascination with British culinary history into something accessible. The team have researched historical recipes and reinterpreted them using modern technique, resulting in dishes that feel both familiar and revelatory.
The triple-cooked chips are legendary. The Scotch egg is a masterclass. The Sunday roast, featuring dry-aged Aberdeen Angus sirloin with triple-cooked roast potatoes, is worth the trip alone.
The Perfect Bray Double
The Hind’s Head received a Silver “Pub of the Year” award at the Beautiful South Awards for Excellence in 2025-2026. For visitors to Bray, the ability to experience both The Fat Duck and The Hind’s Head, just steps apart, is one of the great treats of British gastronomy.
