Steeped in 600 years of history and reimagined under the creative vision of Heston Blumenthal OBE, the pub blends heritage charm with culinary innovation. The Hinds Head kitchen seeks out and supports the best in British produce, such as Hereford beef, Dorset crab and Kentish strawberries.

Awarded ‘Best Pub for Food’ in the latest Great British Pub Awards, the Hinds Head offers an à la carte menu that includes Blumenthal’s famous Triple-Cooked Chips and runny Scotch Egg, alongside traditional British dishes.

Located in the little village of Bray village, which boasts seven Michelin stars – including the three-Michelin-starred The Fat Duck – the Hinds Head is open seven days a week and is just 25 minutes from London and half an hour from Heathrow.

Heston Blumenthal OBE, owner of The Hinds Head, said: “Yes, it’s got a Michelin star and both Queen Elizabeth and Prince Philip have had parties at The Hinds Head, but at its heart it’s still just a lovely old local – the perfect place to have a drink, spend some time, eat some decent, robust, comforting grub.

“Exactly what you want from a classic pub. So whether you're a food lover or music lover, a history enthusiast, in search of a hangout for the family during the summer, want to play Scrabble or cribbage or just try one of our guest beers in a wonderful setting, The Hinds Head has to be the place to be.”