Peter Gray

Heston's Duck and Triple-Cooked Chips

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    $220

    Includes personal feedback and tuition. More

  • $75

    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.

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

    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
    • 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
    $220
  • 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
    $75

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

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.

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