This spring, The Hind’s Head will launch a series of guest chef dinners, welcoming a host of Britain’s top chefs to the Michelin starred restaurant for an exclusive service. Situated in Bray, the Berkshire village which boasts more Michelin stars than any other, The Hind’s Head is part of the Fat Duck Group under the direction of chef Heston Blumenthal OBE. For this series, Head Chef Peter Gray will work collaboratively with each visiting chef to create a special set menu. The first two chefs in the line-up, Michael O’Hare and Josh Eggleton
will each bring their own Michelin stars to the table.
Michael O’Hare – 23rd May
The inaugural event on Wednesday 23rd May will welcome Michael O’Hare, chef patron of The Man Behind The Curtain in Leeds, which was awarded a Michelin star in October 2015. Adamant not to be labelled a typical chef, Michael’s eccentric personality and arts background are clearly reflected in his theatrical and off-the-wall menu style. For the collaboration, Pete Gray and his team at The Hind’s Head have taken inspiration from Michael’s distinctive style and together Michael and Pete have developed an eight course menu, to bring something truly unique to The Hind’s Head.
Guests will settle in with a Plankton Pomada cocktail by Michael, enjoyed with a selection of snacks by both chefs. Michael brings three courses to the menu; saltfish and akee, his interpretation of fish and chips – cod, potato, squid ink and vinegar, and BBQ squab pigeon in rhubarb hoisin, crispy chilli pigeon leg with enoki noodles. The Hind’s Head dishes include scallop and white chocolate and Iberico pork loin with anchovy and almond, and dessert – raspberry tart with Earl Grey ice cream. Petit fours from The Man Behind The Curtain will end the gastronomic experience on a sweet note.
Josh Eggleton – 6th June
Next up, the South West’s food hero Josh Eggleton will join The Hind’s Head kitchen on Wednesday 6th June. A testament to great food and a welcoming atmosphere, Josh’s country pub The Pony & Trap has held a Michelin star since 2011 and was ranked 2nd in the Estrella Damm Top 50 UK Gastropubs in 2018. Championing a “field to fork” ethos serving food sourced as locally as possible from suppliers around the Chew Valley and South West. Together, Pete and Josh have combined signature and seasonal dishes from The Hind’s Head and The Pony & Trap to create a seven course modern British menu.
Josh will start off proceedings with a snack of Yorkshire pudding with steak tartar and nasturtium, with courses then alternating between each chef. The Hind’s Head signature dish of pea and ham soup and scotch egg will be followed by Josh’s scallop, seaweed vinegar, lardo and dukka. Moving on to mains, guests will enjoy cured duck ham, pickled shallots and radish then curried monkfish, beetroot yoghurt and mussel barigoule. A dessert from each chef will bring the meal to an indulgent end, with strawberry tart and elderflower sorbet from The Hind’s Head and chocolate, fruit, nut and lovage by Josh.
The guest chef series will continue in autumn with additional events confirmed with Chefs Simon Hulstone, chef owner of The Elephant in Torquay, and Richard Bainbridge, chef proprietor of Benedicts in Norwich.