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Heston Blumenthal

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.

János Veres
Head Chef

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.



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:


Waiting Staff

We’re on the search for experienced full and part time waiting staff to join our front of house team.

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Do you have the passion to serve an eclectic range of spirits, cocktails and Champagne?

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Head Waiter/ess

We’re on the search for an experienced full time waiting Head Waiter/ess to lead our front of house team.

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Kitchen Porters

We want hard working Kitchen Porters to ensure that the restaurant runs smoothly.

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