The Michelin-star, grade II listed pub and restaurant will close on March 27th when it will undergo remodeling. The ground floor will be transformed into a larger dining area featuring heavy wooden tables and eccentric curiosities and a newly created lounge with dim candlelight will feature upstairs.

The private dining room, the vicars room, will undergo a redesign with references to the infamous vicar of Bray, Simon Aleyn.

The Hinds Head will offer a choice of 3,4 and 6 course menus that will change on a monthly basis and an expended collection of wines, curated by Isa Bal, head Sommelier of The Fat Duck Group.

The Hinds Head’s origins trace back to Tudor England. The pub and restaurant was purchased by Blumenthal in 2004 and awarded a Michelin star in 2013.