Set in the picturesque village of Bray, The Hind’s Head restaurant has been serving the inhabitants and all manner of visitors since the 1400’s, when it was first established as a hunting lodge and coaching inn. Having recently undergone an extensive refurbishment, in our Michelin-starred restaurant the classics truly come alive. The seasonal menus are all cooked with exceptional technical dexterity and consummate culinary imagination, delivered to the guest through the exceptional service of each member of the Front of House team.
It has been an amazing journey since The Fat Duck Group took over The Crown in 2010.
I had just started my chef journey after a year and a half as a Kitchen Porter when Tony Baker, Ashley Palmer-Watts and Tom Allen came into the kitchen of The Crown. It was in that moment I realised that I needed to get serious about my career as a Chef.
I came to England in 2013 and originally only planned to stay for a year. I started working at The Fat Duck as a Pass Runner; my English was poor and I could barely speak a couple of words. Six months later I was working as a Commis Waitress in a three Michelin-starred restaurant!
Fast forward a couple of years and The Fat Duck was moving to Australia for nine months – I was worried about my future and being away from my family for nine months. Luckily for me The Fat Duck Group gave me the opportunity to work at The Hind’s Head and I have been there ever since. I am now a Head Waitress – I cannot believe that 4 years after arriving in England I am still here, that is mainly due to my enjoyment of working for The Fat Duck Group! I feel part of the family.
The Hind’s Head has under gone many changes since I started here in 2015, being a part of the evolution of the restaurant has been a wonderful experience and I am truly proud to be part of this amazing building and team!
The Hind’s Head provides and incredible opportunity for anyone wanting to work in a restaurant with a Michelin Star. I’m incredibly proud to be Restaurant Manager here and, together with Head Chef, Pete, nurture the teams as much as possible to be the best they can be in their roles.