The Hinds Head is a Michelin-starred pub nestled in the heart of the picturesque village of Bray. Great of taking a long riverside walk to build up the appetite, or for a post-dining stroll.
We went for lunch (3 course set menu £21.50) to The Hinds Head, as we wanted to try Heston inspired dishes created by head chef Kevin Love in a relaxed gastro-pub atmosphere. It is a 15th Century pub with a beautiful Tudor interior, which adds to the character of the pub; with the large fireplace creating a warm inviting feeling during the colder months.
Whilst we made our menu choices and waited for lunch to arrive, we tucked into light, fluffy rye bread, and their famous Scotch eggs (£3.75) served with a lovely aioli – bite through a crunchy breadcrumbed exterior to a wonderfully runny, deep yellow quails egg! I had specially made gluten-free bread with olive oil.
We started with a rich & meaty Ham Hock & Foie Gras terrine accompanied with a zingy piccalilli, and a modern twist on a Prawn cocktail. I got a fragrant and light Jasmine Smoked Salmon, which had a nice strong flavour and came with more gluten-free bread.
Lovely mains of chicken thighs & cockles with spinach, and my perfectly cooked poached plaice followed. The plaice went really well with the bed of samphire, grapes and haricot beans and a side of new potatoes with parsley. Unfortunately, the Shepherd’s Pie was a bit over-salted for our taste; but a nice dish otherwise.
Great desserts including a lemon curd with lemon shortbread, which was more like a citrusy creme brulee with a crisp golden sugar top – with fab buttery, crumbly shortbread; and a light but creamy summer fruits fool. They even created a very striking and elegant, special gluten-free, wheat-free, dairy-free dessert for me out of strawberries of a chilled strawberry soup with fresh strawberries and a strawberry sorbet. A wonderful, light summery dessert.
The birthday card from the team and the dark chocolate orange truffles with a candle was a lovely touch which our father appreciated.
An amazing birthday lunch for our father, with wonderful food and very attentive service especially from Virag (Restaurant Manager). Thank you also to Helen (Reservations & Social Media Co-ordinator) for organising our booking down to the finest details, especially with the special requests, as it ensured our time at The Hinds Head went smoothly. I really appreciated that Kevin, Scott and the kitchen team catered to my complex gluten-free/ low FODMAP diet request and made my dishes interesting and a joy to eat. We will be back again soon!
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