Hinds Head

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Related tags: Freehold head chef, Pastry, Onion, The fat duck, Heston blumenthal

Owner/licensees: the Fat Duck Group Tenure: Freehold Head chef: Heston Blumenthal Covers per week: More than 1,000 a week Covers for diners: 200...

Owner/licensees: the Fat Duck Group

Tenure: Freehold

Head chef: Heston Blumenthal

Covers per week: More than 1,000

a week

Covers for diners: 200

Wet:dry split: 60:40

Best-selling dishes: Oxtail and kidney pudding (£14); Lancashire hotpot (£15.50).

On the menu: Pea and ham soup; potted shrimps with watercress salad; Oxtail and kidney pudding; Lancashire hotpot; treacle tart with milk ice cream; Quaking pudding.

Three things that make your pub stand out from the crowd: 15th-century listed building serving British tavern food; real English food; real English ales.

Best-selling beer and wine: Rebellion, £3.50 a pint; French Sauvignon Blanc, £16 a bottle.

Chef's favourite ingredients: Heston has been working with food historians recreating dishes from the 17th and 18th centuries. New dishes added recently include chocolate wine and millionaires' shortbread; Eccles cakes with potted Stilton; chicken, ham and leek pie; and mushroom and ale pie.

Hinds Head High Street, Bray, Berkshire, SL6 2AB % 01628 626151 * www.thehindsheadhotel.co.uk

Recipe...

Chicken, ham and leek pie

Ingredients:

1.5kg/3lb 5oz whole chicken

1kg/21/4lb ham hock

1.25kg/23/4lb leeks - sliced

30g/1oz chervil

30g/1oz parsley

30g/1oz tarragon

300g/101/2oz onion - diced

1 tsp garlic - diced

Velouté:

150g/5oz butter

150g/5oz flour

750ml/11/4pt chicken stock

150ml/5fl oz whipping cream

Mirepoix:

300g/101/2oz onion

250g/9oz leek

200g/7oz celery

300g/101/2oz carrot

Puff pastry

45g/11/2oz per portion (filling 90g/3oz per portion)

Method:

Poach chicken with mirepoix in water, allow to cool. Break down all meat, dice into nice bite-size chunks. Braise ham hock for two hours. Dice up when cool. Sweat sliced leeks in butter. Sweat onions and garlic separately in butter. Using the stock from poached chicken, make velouté. Combine all ingredients together, season well. Make pies into small ravioli shapes using puff pastry and egg wash and bake for 15 to 20 mins.

Related topics: Other operators

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