The Hinds Head

Heston Blumenthal’s pub venture, over the road from the Fat Duck, offers neither gastropub wizardry nor modified Michelin cooking. Instead, he has kept the ancient building as the village local, serving traditional tavern food. The fuss-free decor and expanses of dark wood lend a no-frills feel to surrounds and that’s also reflected in a simple menu of gutsy food. A particular must-try is the oxtail and kidney pudding, although the rump steak with bone-marrow sauce and triple-cooked chips (an old-favourite from the Fat Duck’s early days) is an unmitigated joy. Prices are low enough to draw a mixed, unpretentious crowd, the chilled-out staff are great, while real ales and a good selection of wines (including a very decent Champagne by the glass) help fuel the atmosphere in the bar.