The Tatler Menu: Cook at home with Britain's Best Chefs
Collection of 4 courses
Course Description
While the starter delights the senses and the dessert satisfies the sweet tooth, it’s the main course that we all look forward to the most. Peter Gray (head chef of The Hind’s Head, Bray) is on hand to demonstrate a showstopping main course, exhibiting a true mastery of technique and style.
During this course, you will learn to cook a duck and beetroot barley, a vegetarian/vegan alternative and finish off with Heston’s infamous triple-cooked chips. A dish that you can recreate time and time again. You will also have been taken through possible wine pairings so that you can take in a little wine knowledge!
Peter Gray is the head chef at Heston Blumenthal’s Michelin-starred restaurant, The Hind’s Head in Bray. The restaurant has been serving the inhabitants of Bray and its visitors since the 1400s, and its menus reflect its illustrious and highly individual lineage with classic British dishes – all cooked with exceptional technical dexterity and consummate culinary imagination.
Pete’s energy, creativity and curiosity make him perfectly suited for the culinary research and development that play such an important part in the restaurant. Integral to the Hind’s Head is Heston Blumenthal’s philosophy, ‘Question Everything’ – something Pete aims to uphold every day in his kitchen. His curated menu is seasonal, and Peter constantly strives to re-imagine the best of traditional British cooking.
Course outline
Duck and beetroot barley with a Vegetarian alternative
Triple-Cooked Chips
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from The Tatler Team
- Start course whenever you like
- 2 weeks tutor access for personalised assignment feedback & coaching
- 2 assignments marked by The Tatler Team
- Certificate of completion
- Online classroom with up to 20 classmates
- 2 lessons with expert videos & notes
- Group chat & direct message with tutor & classmates
- Lifetime access to videos, notes & classroom
$299The Peer option
Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study
- Start course whenever you like
- Practise what you learn with your peers
- Online classroom with up to 20 classmates
- 2 lessons with expert videos & notes
- 2 course assignments
- Group chat & direct message classmates
- Lifetime access to videos, notes & classroom
$99
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Peter Gray
Head chef at The Hind’s Head, Pete’s energy, creativity and curiosity make him perfectly suited for the culinary research and development that plays such an important part in the restaurant. Integral to the Hind’s Head is Heston Blumenthal’s philosophy of ‘Question Everything’ – something Pete aims to uphold every day in his kitchen. His curated menu is seasonal, and Peter constantly strives to re-imagine the best of traditional British cooking.
Pete says: ‘I have free reign to come up with ideas and put dishes forward for the menu, although it takes quite a bit of time for that to happen because we like to ensure everything about a dish is perfect before it’s served to customers. We’re always refining and tweaking existing dishes to ensure they’re as good as they can be.’
Pete has proved himself to be more than capable of the job, and The Hind’s Head continues to be a destination restaurant that serves incredible British classics with a quirky Heston twist. The dishes themselves might look simple, but the amount of work that goes into ensuring every plate that leaves the pass is perfect as can be is astounding.
Pete says: ‘I have free reign to come up with ideas and put dishes forward for the menu, although it takes quite a bit of time for that to happen because we like to ensure everything about a dish is perfect before it’s served to customers. We’re always refining and tweaking existing dishes to ensure they’re as good as they can be.’
Pete has proved himself to be more than capable of the job, and The Hind’s Head continues to be a destination restaurant that serves incredible British classics with a quirky Heston twist. The dishes themselves might look simple, but the amount of work that goes into ensuring every plate that leaves the pass is perfect as can be is astounding.
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4 Courses • 4 Expert TutorsLearn moreCook at home with Britain’s best chefs
How often do you get the chance to invite four of the UK’s most revered celebrity chefs into your own kitchen?
To help you get through lockdown and beyond, Tatler has opened its illustrious Address Book, calling upon Britain’s best chefs to share their trade secrets and statement dishes. The ideal injection of luxury in these challenging times.
Throughout this Tatler collection, you will learn to recreate delicious Michelin-standard dishes from the comfort of your own home. Specifically, you will come away with a dinner party menu designed by you and inspired by Britain’s top chefs.
The Tatler Address Book team has lined up Raymond Blanc’s famous Le Manoir aux Quat’Saisons, The Hinds Head by Heston Blumenthal in picturesque Bray in Berkshire, alongside London hotspots, HIDE and Ormer Mayfair. Each destination has opened their doors to the students at Learning with Experts in a series of compelling lessons. This isn’t just passive viewing. During the lessons, you will cook along with your peers, and be encouraged to try out techniques with the class and head chefs. You will share in each other's cooking journeys, and get feedback on your dishes from the Tatler team.
What you will you learn
This course is an intimate education experience with some of Britain’s top chefs, handpicked by Tatler. You will finish the course with a gourmet dinner party menu, plus all the tools to recreate Michelin-standard dishes from the comfort of your home. To tie everything together, all the chefs will talk you through their recommended wines, as suggested by their in-house sommeliers. Perfect for a special occasion or for treating friends and family.
Who is this course for
This course is for the avid home cook, the enthusiastic amateur, the professional chef and everyone in between. It equips students with the confidence and know how to recreate Michelin-standard dishes at home.