The Hinds Head at Bray,The menu at The Hinds Head offers a selection of traditional British cuisine, and in keeping with the history of the building, Heston Blumenthal has been working closely with the Tudor kitchen at Hampton Court Palace in a bid to re-introduce historic British dishes like Hash of Snails, Oxtail and Kidney Pudding made with real suet pastry and the Wassailing.

The Hinds Head at Bray,The menu at The Hinds Head offers a selection of traditional British cuisine, and in keeping with the history of the building, Heston Blumenthal has been working closely with the Tudor kitchen at Hampton Court Palace in a bid to re-introduce historic British dishes like Hash of Snails, Oxtail and Kidney Pudding made with real suet pastry and the Wassailing.

Here is a great example of how astute ingredient combinations can make a highly impressive dish even when the recipe is very simple. - Adam Gray

Here is a great example of how astute ingredient combinations can make a highly impressive dish even when the recipe is very simple. - Adam Gray

These Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce are so delicious you'll never imagine the recipe is low-carb, gluten-free, dairy-free, and South Beach Diet friendly. Serve with roasted broccoli for a great low-carb dinner. [found on KalynsKitchen.com]

These Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce are so delicious you'll never imagine the recipe is low-carb, gluten-free, dairy-free, and South Beach Diet friendly. Serve with roasted broccoli for a great low-carb dinner. [found on KalynsKitchen.com]

Miso-Glazed Halibut With Baby Bok Choy and Sake Butter Sauce #Recipe... This glorious entrée might look and sound fancy shmancy, but it’s a cinch to make. Whether you’re hosting a dinner party or simply looking to treat yourself to some at-home fine dining, this dish delivers

Miso-Glazed Halibut With Baby Bok Choy and Sake Butter Sauce #Recipe... This glorious entrée might look and sound fancy shmancy, but it’s a cinch to make. Whether you’re hosting a dinner party or simply looking to treat yourself to some at-home fine dining, this dish delivers

Creative Plating - Carre d’Agneau lamb loin with onions and tarragon from Next Restaurant’s “Escoffier, Paris 1906″ menu.

Creative Plating - Carre d’Agneau lamb loin with onions and tarragon from Next Restaurant’s “Escoffier, Paris 1906″ menu.

Fennel and Thyme Crusted Cod with Meyer Lemon, Oil-Cured Olives & Black Forbidden Rice (cod, olive oil, dried fennel seed, fresh thyme leaves, meyer lemon, honey, black oil-cured olives, black rice, barley, baby spinach)

Fennel and Thyme Crusted Cod with Meyer Lemon, Oil-Cured Olives & Black Forbidden Rice (cod, olive oil, dried fennel seed, fresh thyme leaves, meyer lemon, honey, black oil-cured olives, black rice, barley, baby spinach)

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