Home of the original triple-cooked chip and birthplace of the runny Scotch egg, the Hinds Head has become a destination pub for diners across the world. Under the watchful eye of head chef Edoardo Brambilla, the pub’s menu has evolved to offer a set of ‘exceptional’ dishes.

Blumenthal said: “We have long championed British produce and tried to showcase just how good British traditional cuisine can be. In the Hinds Head kitchens we have perfected some truly iconic dishes, including oxtail & kidney pudding and the triple-cooked chip. This amazing award is a testament to all the hard work the team puts in, both in the kitchen and front of house.

“We’ve looked at every aspect of every dish to make it as good as it can possibly be, from the beautiful ooziness of the egg in our Scotch egg – which no one had done before – to the delicious crispiness of our fish batter and the rich smoothness of our mash.

“Even our pub snacks are inventive, fun and totally tasty. We have made sure every dish has contrasts of texture and a real intensity of flavour. The Hereford ribeye or bavette of Aberdeen Angus beef – each of which comes with a choice of three incredible sauces (Béarnaise, Reform, bone marrow) – has to be eaten to be believed.”

To find out what is on the menu at the best pub in Britain for food and to reserve a table, visit: https://www.hindsheadbray.com/book-a-table/.