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The
Team

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.

Peter Gray
Head Chef

Originally from Wakefield in Yorkshire, Peter’s career in hospitality began at Middlethorp Hall on the outskirts of York, where he worked as a kitchen porter from the age of 16.

It wasn’t long before a commis chef role arose for the hotel’s fine-dining restaurant, which he took on willingly and discovered an aptitude for cooking and love for kitchen life. He stayed at Middlethorpe for two years and worked his way up to chef de partie.

With his sights set on fine dining, Peter then relocated to Manchester to work for revered chef Paul Kitching at Juniper, a pioneering restaurant in Altrincham which held a Michelin star. His time here followed with a short stint co-running the kitchen of a country gastro-pub in the sleepy Yorkshire village of Bilborough.

In 2007 and aged 21, Peter moved down south to take a position as part of a newly formed kitchen team under the helm of chef Adam Simmonds and his anticipated new restaurant within Danesfield House Hotel in Marlow. During Peter’s four years with Adam Simmonds at Danesfield House, where eventually he was made junior sous chef, the restaurant received four AA rosettes and a Michelin star.

Keen for a change of scenery, Peter left the UK to embark on a ski season in the French Alps where he worked as a private chalet chef and learnt to snowboard. Developing a real passion for the sport, one season quickly led to three, which he alternated with summer months working as a private chef in luxury residences in both Marbella and Corfu.

Finally ready to leave season life behind, Peter returned to the UK in 2013. Soon after a junior sous role came up at The Hind’s HeadAfter almost three years as sous chef, in 2017 Peter stepped up to take on the position of head chef.

With research and development playing a significant part of his responsibilities at the restaurant, Peter strives daily to uphold Heston Blumenthal’s philosophy of ‘Question Everything’, integral to the working ethos at The Hind’s Head, Bray.

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