Heston Blumenthal's historic Hinds Head restaurant in Bray set for major redesign this spring

Heston Blumenthal

Heston Blumenthal

Other 17th February 2017
Heston Blumenthal

Heston Blumenthal's historic Hinds Head restaurant in Bray set for major redesign this spring

Heston Blumenthal's one Michelin star restaurant The Hinds Head in Bray is set to close its doors from Monday March 27th, when it will undergo a major, three week long, transformation.

This latest incarnation in the building's evolution will encapsulate its rich unique history, with playful, quirky design references to its origins as a hunting lodge and coaching inn.

The Hinds Head will offer a choice of 3, 4 and 6 course menus that will change and evolve on a monthly basis, celebrating British cooking and the consummate eclectic style that it has become known for over the past 11 years.

On the ground floor, the space will be remodeled to create a larger more cossetted dining area. The Grade II listed oak paneling, antique beams and open fireplaces will remain and enhanced with deep, button-backed leather banquettes, heavy wooden tables and eccentric curiosities.

The wine collection too will be expanded and housed in its own private cellar with a glass wall temptingly overlooking the dining room. Isa Bal, Head Sommelier of The Fat Duck Group will curate the extended list, comprising of approximately 120 bins, from more well known vineyards around the world to lesser known ones, producing great wines.

Venturing upstairs, guests will be invited to explore the newly created lounge. With its own bar, the space will be an opulent, handsome retreat filled with comfortable sofas, armchairs, rugs, fantastical trophies and dim-glow candle light, providing the perfect backdrop to indulge in a drinks list of artisan cocktails, classic and small batch gins, champagnes and wine. A smaller menu of bar snacks will also be available from the kitchen.

The private dining room, The Vicars Room, will remain but undergo a dramatic redesign, with teasing, tongue-in-cheek references to the building's association with Simon Aleyn, the infamous Vicar of Bray. A monolithic dining table hewn from a single trunk of oak will dominate the room, under a pair of parlour chandeliers depicting the heads of Queens Mary I and Elizabeth I of England.

The team at Bray worked with Stephen Saunders, from interior designers Fabled Studio, to reawaken the hidden history of The Hinds Head, in a playful and eccentrically British manner. This latest chapter promises to deliver a truly unique guest experience in one of Britain's most quintessentially English villages.


Sunday, March 26th will be The Hinds Head final service before the renovations begin.

The restaurant is set to reopen to the public on Thursday, April 20th.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.