Set in the picturesque village of Bray, The Hinds 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.
Chef de Partie/ Chef de Partie – Pastry
Waiter/Waitress (Part time/Full time available)
Kitchen Porter (Part time/Full time available)
We are always looking for talented and passionate people to join our team.
If you’re looking for a fast-paced, creative and fun environment we would love to hear from you. Even if we don’t have a position available right away, we can keep you in mind for future openings.
Please email your CV and covering letter to firstname.lastname@example.org and we will be in touch.
We look forward to hearing from you!
I first came across The Hind’s Head during a stage placement at The Fat Duck in 2013. I instantly fell in love with both the style of food and history behind the building.
After spending some time in Australia and Asia I came back to the UK and knew I wanted to come back and work at The Hind’s Head.
I am now one of the Sous Chefs and am very proud of being part of such a fantastic group of restaurants.
Edoardo Brambilla – Head Chef
I first heard about The Hind’s Head from someone I had previously worked with. I came down from Scotland for a trial and really enjoyed the Heston take on food and decided it was the right place for me.
Over the next few years, I grew as a person and chef developing and honing my skills – conquering my fear of the pastry section!
I have now been Sous Chef for one year and I work closely with our Executive Head Chef and our other Sous Chef to maintain our excellent standard and nurture our team.
It is a privilege to work so closely with the other restaurants and the development team within The Fat Duck Group.
Dan Callieu – Senior Sous Chef