Following a year of changes at Heston Blumenthal’s Hind’s Head, including the evolution of its menu and interiors transformation, the Michelin star restaurant has announced the appointment of Pete Gray as the new head chef.
Pete, who has been part of the kitchen team for nearly four years, takes over from current head chef Janos Veres at the end of November. Janos has excelled in the position since 2012, and is leaving to move on to a new chapter.
Yorkshire-born Pete’s previous experiences span restaurants up and down the country, having previously worked under chefs including Paul Kitching and Adam Simmonds. Pete is excited to take the helm of one of Britain’s most acclaimed rural restaurants and to oversee the intricate and scrupulous menu development that goes into creating every one of Hinds Head’s historically inspired dishes.
The Hinds Head, whose origins date back to Tudor England, boasts a celebrated past with former patrons including the British Royal Family. The Grade II listed building has been offering locals and visitors to the village of Bray, hospitality and refreshment for over six centuries. The acclaimed chef Heston Blumenthal took ownership in 2004 and the restaurant was awarded a Michelin star in 2013.
The restaurant’s accomplished menu features British dishes that have stood the test of time. It also highlights favourites from bygone eras, which deserve to be revisited. Diner’s favourites include the likes of hash of snails, and oxtail and kidney pudding, to name but a few.