Hind’s Head, Mar 2012

 

It’s easy to see why the Hind’s Head won Michelin pub of the year award. The food is brilliant British soul food, the service is attentive and the interior is just what you’d expect.

 

 

 

We visited the Fat Duck, the Waterside Inn and the Hind’s Head in the same weekend. I’d say all three are at the top of their game, but offer a completely different experience. The Fat Duck is all about evoking all your senses and sparking your imagination; the Waterside Inn is about classical French flavours combined with extremely fresh produce; and the Hind’s Head is about British soul food.

 

 

 

 

During our lunch at the Hind’s Head we had the Chicken Liver Parfait (10/10), Hash of Snails (8/10), Lemon/Goats curd/Pear/Walnut salad (9/10) for starters. For mains we opted for the Pork with Crackling (8/10) and the Rib-Eye Steak with triple cooked chips and Bone Marrow sauce (9/10).

 

 

 

 

 

For desserts at the Hind’s Head we opted for the legendary Quacking Pudding (11/10), yes it is that good!) and the Chocolate Orange tart with Thyme Ice Cream (9/10).

 

 

A few facts for you to consider about the Hind’s Head:

• They start to serve cocktails starting from next week (second week April 2012)
• Lovely , cosy and warm interior
• Great dishes
• A lot of parking space
• Come 30-45 mins early so that you can explore the beautiful village of Bray and have a drink beforehand…it’s worth it

 

 

I vastly prefer the Hind’s Head over Dinner in the Mandarin Oriental (Heston’s restaurant in London, see review).

 

Overall rating of Hind’s Head: 9/10