Heston hails staff at Hinds Head pub
Heston Blumenthal has hailed the hard work of his staff at his Hinds Head pub after being named Pub of the Year 2011 in the Michelin Eating Out in Pubs guide.
The freehold in Bray-on-Thames, Berkshire, is just down the road from his award-winning Michelin-starred Fat Duck restaurant and opposite new acquisition the Crown.
Blumenthal told the Morning Advertiser: "It was a big surprise. Derek (Bulmer), the editor, had left a message to call him back and I thought he was going to offer some advice.
"So when he said we were Pub of the Year it was all the better — fantastic news. The staff are really excited and we got an entry for the Duck too."
The Hinds Head serves between 1,200 and 1,400 covers a week with its historical Tudor-esque menu that includes traditional favourites such as shepherd's pie, oxtail and kidney pudding, Scotch quail egg and quaking pudding.
Sous chef Kevin Love has replaced Clive Dixon as head chef, after Dixon moved to London to work with Pierre Koffman.
Blumenthal said the pub's food offer will "continue down the same route with some tweaking".
The team is working on new Christmas dishes including a new pork pie, a vegetable pasty and a "bling and glam" chocolate gateau with popping candy and gold leaf on top.
Guide editor Derek Bulmer said: "Everything about the Hind's Head makes it a really special place. Heston shows flexibility by cooking such molecular cuisine at the Fat Duck and doing something completely different just down the road at the Hind's Head with its resurrected Tudor menu."
Blumenthal is opening a Mandarin restaurant in Knightsbridge, London, in December.
