Central to this is a new creation called ‘The Beef Chocolate Bar’, a salted caramel petit four made with dark chocolate, reduced homemade beef stock, reduced Guinness and seasoned with oxo cube to provide a sweet, salty, bitter meaty taste.

It is inspired by a past creation from Heston – the OxChoc, which was created at his three Michelin starred restaurant The Fat Duck. This was a milk chocolate bar that used a wagyu reduction in addition to caramel and nougat.

Heston Blumenthal OBE said: “So many of our dishes are based around beef so we are delighted to support Great British Beef Week by developing a new creation and showcasing some of our most popular beef dishes from today and the past.”

Great British Beef Week is a nationwide campaign that celebrates the exceptional taste of British beef, while highlighting the hard work and dedication of the farmers who produce it.

The Hinds Head sources its beef from Aubrey Allen, known as the chef’s butcher, a third-generation family business and leading supplier of ethically sourced, naturally produced meat.

For Great British Beef Week, the Hinds Head will be adding new beef dishes to its menu including:

• English Wagyu Sirloin
• T-Bone
• Beef Tartare
• Beef Wellington (pre-order required on booking)

These will be in addition to beef dishes already on the menu including:

• Hereford Ribeye
• Hereford Fillet
• Wing Rib (during Great British Beef Week, this will be served differently with a choice of bearnaise, bone marrow, reform sauce or wild garlic butter)
• Oxtail & Kidney Pudding

To enjoy Great British Beef Week at the Hinds Head visit here.