Guest Chef Dinner: A recap

We were joined by Peter Gray and three of his team from the michelin starred The Hind’s Head on Thursday 31st January for the first of 2019’s Guest Chef Events here at The Pony & Trap.

The team drove down from Bray to join us for dinner service. Together with Josh & our team of chefs they served a menu full of Modern British & European Classics…

Duck and Guinea Fowl Chewit | Devils on Horseback (Hind’s Head)

Hash of Snails, Caper Berries, Pickled Walnuts, Pistachios (Hind’s Head)

Halibut, Seaweed, Oyster (The P&T)

Lamb, Black Garlic, Parsley (The P&T)

Rollright, Red Grape, Fruit Loaf  | £5 (The P&T)

Rhubarb & Custard, Pine Nut (The P&T)

Cherry Bakewell Tart, Yoghurt Ice Cream (Hind’s Head)

Millionaire Shortbread (Hind’s Head)

Peter Gray, who has been head chef at Heston Blumenthal’s gastropub since 2017, and in the HH kitchen since 2013, is one talented chap – he and the whole team in fact.

We host many Guest Chef events here at the Pony, but the Hind’s Head team really impressed us with just how precise they were in their work. Their dishes were cooked to absolute perfection, and it was a pleasure being in the kitchen with them.

Of course, their food was totally delicious and they did a great job at bringing just enough so that the whole team could all have a good try of it before dinner service commenced!

Back to News Feed

g