Pierce Aungier heads to The Hind’s Head in Bray for a delightful Sunday roast celebrating all things British
As we drove into the picturesque village of Bray, with its idyllic postcard setting and stepped inside Heston Blumenthal’s Michelin-starred 15th century gastropub to try its Sunday roast menu, I immediately felt at home.
Only a short drive from London, The Hind’s Head is picture perfect in every sense – its inviting exterior leads through into a warm interior filled with traditional low beams, authentic antiques and quirky taxidermy.
Split across two levels, we first go upstairs for a pre-lunch tipple in The Royal Lounge Bar. A Bloody Mary cocktail does the trick, and we couldn’t refuse the temptation of Blumenthal’s scotch egg as a bar snack – both equally delicious in their own right and available together on Sunday’s for £14.
The Sunday roast menu instantly excited me, and the buzzing dining room added to the enchantment . With carefully chosen wine from our sommelier to complement each course, we started with pea and ham soup.
Topped with a scotch egg for that added crunch and egg yolk Instagram money shot, the soup was extremely fresh and colourful, whilst providing lots of delicious flavours. This is elevated home cooking that is both comforting and memorable.
The star of the show arrived next, a terrific roast sirloin of dry aged Aberdeen Angus with Yorkshire pudding, horseradish cream, roast potatoes and vegetables. Being a true lover of Sunday roasts, from home cooked to restaurant standard, this was a cut above most with the sirloin having a succulent texture.
Stunningly cooked, Blumenthal’s take on the classic did not disappoint and clearly showcases proper British cooking at its heart.
For dessert, the legendary quaking pudding – a modern spin on a British medieval baked custard classic, I’m told. As it arrived, my guest looked in amazement at its ability to wobble from side to side while commenting on Blumenthal’s eccentric style of cooking.
It was love at first bite – the hints of nutmeg and cinnamon wonderfully complementing the change to autumn weather. I finished my meal feeling the same as I arrived – entirely at home.
The Wordrobe verdict
Heston Blumenthal has transformed Bray into a culinary destination, with The Hind’s Head providing top notch food for everyone to enjoy.
With friendly staff, beautiful interiors and mouth watering dishes, their Sunday roast menu will leave you wanting more.
Make it happen
Where: High St, Bray SL6 2AB
Price: Sunday roast menu from £44pp for 3 courses (Excluding drinks)
Bookings: Visit hindsheadbray.com to make a reservation