Peter Gray

Main Courses & Sides at The Hind’s Head

  • Recommended

    $299

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

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.

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.

By the end of this course, you will have cooked a duck and beetroot barley, a vegetarian/vegan alternative and finish off with triple-cooked chips and wine pairings.

Course outline

  • Duck and beetroot barley with a Vegetarian alternative

    In this lesson Peter will walk you, step by step, through the process of creating his renowned duck and beetroot barley dish. The nuttiness of barley complements the earthiness of beetroot. You will then learn how to make a vegetarian alternative using Fable, a meat alternative derived from mushrooms.

  • Triple-Cooked Chips

    Heston became obsessed with chips around 1992, before he had even opened The Fat Duck. Imitations of Heston’s legendary triple-cooked chips have since cropped up, but in this lesson you will learn how to make them the right way, resulting in a crisp, glass-like exterior with the perfect crunch. To finish off, Lowri Jones, Head Sommelier at The Hind’s Head will take you through wine pairings for these dishes.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop 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 from Peter Gray
    • 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
    Learn more
    $299
  • The 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
    Learn more
    $99

Learn better together

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students
  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson
  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors
  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

Meet Peter Gray

Peter Gray - Food & Drink
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.

Frequently bought as part of this collection

  • The Ultimate Tatler Celebration Menu

    Master the entire subject and SAVE 24% when you buy this collection

    4 Courses • 4 Expert Tutors

    Cook 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.

    Learn more

Our community loves us

Proud to work with...