Here at The Hind’s Head we serve a weekday lunch a la carte, a Sunday roast and three set menus – the Mary, the Aleyn and the Elizabeth. Each features a variety of matchless classics of British cuisine, cooked with the skill, precision and flavoursomeness and originality you’d expect from Heston Blumenthal.
Our menus change every four to six weeks, to explore and celebrate the best of traditional British cooking, and to reflect our chefs’ ongoing creative reinvigoration of classic dishes.
We can cater for most diets and our team will check your requirements before your arrival.Make a Reservation
Our Current Menus
Available Monday – Friday lunch
LAPSANG SOUCHONG TEA-SMOKED SALMON
Sour cream butter and soda bread
SMOKED GUINEA FOWL AND CHICKEN PIE
Shiitake mushroom, sage and mash potatoes
Cinnamon, nutmeg and compressed apple (v)
3 courses 25.00
Available Monday – Sunday lunch & Monday – Saturday dinner
POTTED BROWN SHRIMP
Shrimp butter, mace, sea vegetables and grilled bread
Horseradish cream, parmesan and caper vinaigrette
RIBEYE OF VEAL
Pointy cabbage, onions and sauce reform
MILK CHOCOLATE MOUSSE
Banana caramel, passion fruit and lime ice cream*
Available Monday – Saturday dinner & Saturday – Sunday lunch
PEA AND HAM SOUP, SCOTCH EGG
Horseradish and fig puree, smoked anchovy and violet artichokes
CONFIT BUTTERNUT SQUASH
Goats curd, pickled raisin and Hedsor honey
BREAST OF PIGEON
Spiced celeriac, duck parcel and date sauce
CHERRY BAKEWELL SLICE
Pickled cherries, marzipan and yoghurt ice cream* (v)
Fish and vegetarian menu options available.
(v) Vegetarian *Contains traces of nuts.
Please make us aware of any allergies and ask for further details of dishes that contain allergens. Dishes are subject to change during menu transition period. A discretionary 12.5% service charge will be added to your bill.
View Weekday Lunch A La Carte Menu View Sunday Lunch Roast Menu