The Tatler Menu: Cook at home with Britain's Best Chefs
Collection of 4 courses
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.
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Collection of 4 courses
Master the entire subject and SAVE 26% when you buy this collection
4 Courses • 4 Expert TutorsInvite Tatler's hand picked Michelin-starred chefs into your kitchen and learn how to design the ultimate dinner party menu.
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