Heston Blumenthal is considered to be one of the best and most influential chefs of his generation. Completely self-taught, he has pushed the boundaries of a traditional kitchen and changed the way people cook and think about eating. After extensive academic research, Heston was the first chef to affirm that eating is a ‘Multi-Sensory experience’.
His fascination with the evolution of our bodies and minds has led him to devote his life researching this field and he is now working with the education sector on several projects, including contributing to the OCR GSCE in ‘Food Preparation and Nutrition’ and to the Reading University course – ‘A history of Royal Food and Feasting’.
As a result of his dedication to creativity, science and precision, The Royal Society of Chemistry recognised him as one of their ‘175 Faces of Chemistry’ from around the world and across the centuries. Heston has received a number of doctorates from UK Universities and is a Fellow of The Royal Society of Chemistry as well as The Royal Academy of Culinary Arts. In 2006 he was awarded an O.B.E. by Her Majesty the Queen for his services to British gastronomy.
Born in Hungary in 1980, János Veres grew up immersed within the restaurant industry. His family owned 5 restaurants in the southern city of Szeged and seasonal ingredients, quality local produce and welcoming hospitality became second nature and are all ingrained within him.
Not surprisingly, at the age of nineteen, János had enrolled in culinary school, where his studies were scheduled around his work as a Commis Chef in Hotel Royal Szeged. By the time he had completed his course, he had climbed through the hotel’s kitchen ranks to Senior Chef de Partie. After further study, this time for his Instructor of Catering qualification at the Budapest Business School, he returned home in 2003 to manage the operation of one of his family-owned restaurants.
However his desire to travel and experience other cultures, saw him looking further afield and in 2005, he left Hungary for England to join the Danesfield House Hotel and Spa in Buckinghamshire as Chef de Partie. By 2008, his evident talent and confidence had secured him the position of Head Chef, but his desire to travel had only increased and he left England to join the kitchens on a luxury cruise liner. This was time he spent not only absorbing the ingredients and cuisines from the different regions, but also familiarising himself with their cultures and observing how the two often interlinked.
In 2010, János returned again to England to join the team at The Hind’s Head, Heston Blumenthal’s pub in Bray, Berkshire, which was awarded a Michelin star in 2012.
Starting as Sous Chef, János has thrived within the culture and creativity of The Fat Duck Group.
In 2014 he was appointed Head Chef of The Hind’s Head.
Nick Broderick started his career in hospitality at the tender age of 17, when he helped his best friends set up a pub in his home town of Bodmin, Cornwall. After leaving school, Nick set up a small shop, also in Bodmin, whilst continuing to work part time at the pub.
In his early twenties, Nick completed a diploma in counselling before securing a job with the NHS in Hereford which led him to take a role leading a small health charity in Leicester City.
All was well in the world, but Nick couldn’t help thinking back to the days running his friends pub in Cornwall. When the lease came up on a failing bar in Leicester city centre Nick took the leap, resigned from his job and bought the bar. Over the next year he and his team successfully transformed the venue into a vibrant, boutique cocktail lounge.
Eight years on, Nick sold up and, after a stint travelling, took several short term contracts helping to turn around failing restaurants in and around Leicester. But Cornwall was calling this country boy home.
In 2012 he joined the management team at Rick Stein’s famous Seafood Restaurant in Padstow. Whilst working here, Nick met a family from Leicestershire who had a dream of buying their village pub and transforming in into a steak and fish restaurant.
Nick initially acted as a consultant to the family, but his role soon evolved and once again he headed out of Cornwall to head up the project permanently. Following its successful relaunch, Nick returned to London where he’d secured a new role with Sonny’s Kitchen in Barnes, working with Phil Howard (The Square, Mayfair) and Rebecca Mascarenas (Kitchen W8).
Nick Joined The Hind’s Head in February 2017 and is delighted to be leading the front of house team into its exciting next chapter.
Our close-knit team drive each other for the endless search of perfection. We have always got our eyes open for people to join our kitchen and front of house teams that share our passion for celebrating the finest produce using our accomplished techniques and unique approach whilst offering a comfortable, relaxed yet refined service.
We’re currently recruiting:
We’re on the search for experienced full and part time waiting staff to join our front of house team.
Do you have the passion to serve an eclectic range of spirits, cocktails and Champagne?
We’re on the search for a Commis Chef.
Demi Chef de Partie
We’re on the search for a Demi Chef de Partie.