Introducing the Beef Chocolate Bar from Heston Blumenthal
- James Massoud
- Apr 25
- 3 min read
In the picturesque village of Bray, Berkshire, where culinary excellence is a way of life, Heston Blumenthal's Michelin starred gastropub, The Hind's Head, is turning heads once again. This time, it's not just for its impeccable British fare but for a daring creation that blurs the lines between sweet and savoury: the Beef Chocolate Bar.
A Sweet Salute to British Beef
To commemorate Great British Beef Week (23rd–30th April), The Hind's Head has unveiled a special menu that pays homage to the richness and versatility of British beef. Central to this celebration is the Beef Chocolate Bar — a petit four that challenges conventional dessert boundaries. Crafted with dark chocolate, reduced homemade beef stock, Guinness reduction, and seasoned with an "Oxo cube," this confection offers a complex profile of sweet, salty, bitter, and umami notes.
This innovative treat draws inspiration from Blumenthal's earlier creation, the OxChoc, served at his three-Michelin starred restaurant, The Fat Duck. The OxChoc was a milk chocolate bar infused with wagyu reduction, caramel, and nougat, showcasing Blumenthal's penchant for culinary experimentation.
A Menu Rich in Tradition and Innovation
Beyond the headline-grabbing dessert, The Hind's Head's Great British Beef Week menu features an array of dishes that highlight the depth and diversity of British beef. New additions include:
English Wagyu Sirloin: Celebrated for its marbling and tenderness, this cut offers a luxurious dining experience.
T-Bone Steak: A classic choice that combines the flavours of both sirloin and fillet.
Beef Tartare: Prepared with precision, this dish emphasises the quality of the raw beef.
Beef Wellington: A timeless favourite, available by pre-order, ensuring meticulous preparation.
These offerings complement the pub's existing beef-centric dishes, such as:
Hereford Ribeye and Fillet: Sourced from heritage-bred, grass-fed cattle, these cuts are known for their flavour and quality.
Wing Rib: During Beef Week, this dish is presented with a choice of sauces, including béarnaise, bone marrow, reform sauce, or wild garlic butter.
Oxtail & Kidney Pudding: A nod to traditional British cuisine, this dish embodies comfort and richness.
To enhance the beef experience, guests can opt for The Hind's Head’s 'Roasted Spice Seasoning,' a blend of white peppercorns, black cardamom, coffee, star anise, and garlic powder, designed to amplify the meat's natural flavours.
"So many of our dishes are based around beef so we are delighted to support Great British Beef Week by developing a new creation and showcasing some of our most popular beef dishes from today and the past," says Heston Blumenthal OBE.
Sourcing Excellence: Aubrey Allen
The quality of beef served at The Hind's Head is no accident. The pub sources its meat from Aubrey Allen, a third-generation family business renowned for its ethically sourced, grass-fed beef. Aubrey Allen's commitment to quality ensures that only the top 1% of beef cattle make it to their clients, a standard that aligns with The Hind's Head's dedication to excellence.
Known as the chef’s butcher, Aubrey Allen supplies top-quality beef that meets stringent selection criteria, ensuring only the best cuts reach the plate.
A Legacy of Culinary Innovation
Heston Blumenthal's influence on British gastronomy is well-documented, and The Hind's Head serves as a testament to his ability to blend tradition with innovation. The pub itself, dating back to the 15th century, offers a setting steeped in history, providing a fitting backdrop for a menu that respects the past while embracing the future.
Since acquiring The Hind's Head in 2004, Blumenthal has transformed the historic venue into a destination for culinary excellence. The restaurant's menu reflects a deep respect for British gastronomic history, offering dishes like Heston's Triple Cooked Chips and Quaking Pudding . The recent accolade of Great British Pub of the Year for Food in the Great British Pub Awards underscores the team's dedication to quality and innovation.
As Great British Beef Week unfolds, The Hind's Head invites diners to experience a celebration of British beef that is as thoughtful as it is inventive. Whether you're a traditionalist or an adventurous eater, the menu promises something to intrigue and delight.
