Drawing on its history as a 15th century hunting lodge and coaching inn, Heston Blumenthal’s Michelin-starred restaurant has recently undergone a fantastical interior transformation.
Greeted by a cocktail on arrival in the stunning new Royal Lounge, guests will dine around the grand banqueting table seating 18 in the sumptuous and exclusive Vicar’s Room. With brief intervals to hear from Executive Chef of The Fat Duck Group, Jonny Lake, and Ashley Palmer-Watts, Chef Director of Dinner by Heston Blumenthal, this is your opportunity to experience something quite unique – expect to enjoy a specially curated seasonal menu reflecting the history of The Hind’s Head, set against a very eccentric backdrop.
Please book in advance – numbers are limited
Ticket price includes welcome drink, four course meal, wine, coffee and petit fours