Heston Blumenthal’s Michelin-starred restaurant the Hinds Head in Bray is to close its doors for three weeks from 27 March, while it undergoes a redesign.
The revamp, led by designer Stephen Saunders from Fabled Studio, will encapsulate the Grade II-listed building’s history. The ground floor will be remodelled to create a larger dining area. The historic oak panelling, beams and open fireplaces will remain.
A new lounge area will be housed upstairs with its own bar offering cocktails, classic and small batch gins, champagnes and wine. A smaller menu of bar snacks will also be available from the kitchen.
The private dining room, the Vicars Room, will remain but undergo a dramatic redesign, with tongue-in-cheek references to the building’s association with Simon Aleyn, the infamous Vicar of Bray. A monolithic dining table hewn from a single trunk of oak will dominate the room, under a pair of parlour chandeliers depicting the heads of Queens Mary I and Elizabeth I of England.
The menu at the Hinds Head will offer three, four or six courses changing monthly to co-ordinate with the seasons.
The wine collection, is overseen by Isa Bal, head sommelier of the Fat Duck Group, will be also be expanded and housed in its own private cellar with a glass wall overlooking the dining room.
Blumenthal took ownership of the Hinds Head in 2004 and the restaurant was awarded a Michelin star in 2013.
The restaurant is set to reopen to the public on 20 April.
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