Heston Blumenthal’s one Michelin star restaurant The Hinds Head in Bray is set to close its doors from March 27, when it will undergo a major, three week long, transformation.
This latest incarnation in the building’s evolution will aim to encapsulate its rich history, with playful design references to its origins as a hunting lodge and coaching inn.
The Hinds Head will offer a choice of three, four and six course menus that will change and evolve on a monthly basis, following the redesign.
On the ground floor, the space will be remodelled to create a larger dining area. The Grade-II listed oak panelling, antique beams and open fireplaces will remain and deep, button-backed leather banquettes and heavy wooden tables will be installed.
The wine collection will be expanded and housed in a private cellar with a glass wall overlooking the dining room.
Isa Bal, head sommelier of The Fat Duck Group will curate the extended list, comprising of approximately 120 bins, from vineyards around the world.
Upstairs a newly-created lounge will be housed with its own bar and adorned with sofas, armchairs, rugs and dim-glow candle lighting.
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.
The team at Bray worked with Stephen Saunders, from interior designers Fabled Studio, to create the new look.