The Michelin-starred venue will also ditch its à la carte offering, replacing it with a choice of three, four and six course menus that change monthly. The food style is not set to change - however - with head chef János Veres and team continuing to cook dishes that celebrate British cooking. Well-known dishes from The Hinds Head include its steamed oxtail & kidney pudding; 'quaking pudding'; and its runny-yolked scotch egg.
Overseen by Fabled Studio, the remodelling is intended to riff off the history of the Grade II listed former pub with references to its origins as a hunting lodge and coaching inn. On the ground floor, the space will be remodelled to create a larger more enclosed dining area. The oak panelling, antique beams and open fireplaces will remain, augmented with deep, button-backed leather banquettes and heavy wooden tables.
The wine collection will be expanded and housed in a cellar with a glass wall overlooking the dining room. Isa Bal, head sommelier of The Fat Duck Group will curate the extended list, which will be made up of approximately 120 bins.
Previously used for functions, the upstairs will become a lounge area with its own bar. The planned space is described as an “opulent, handsome retreat filled with comfortable sofas, armchairs, rugs, fantastical trophies and dim-glow candle light”. It will offer a drinks list that places an emphasis on artisan cocktails and small batch gins.
The private dining room, The Vicars Room, will remain but undergo a redesign with a dining table hewn from a single trunk of oak dominating the room.