He’s worked under Paul Kitching, cooked for the rich and famous, including a a double Oscar winner, but Chef Peter Gray is happiest in Heston Blumenthal’s Hind’s Head kitchen in Bray. Pete joined the Michelin starred gastropub in 2014, made Head Chef three years later, and was recently promoted to Executive Head Chef. The Hind’s Head is a Muddy favourite, serving incredible British classics with a quirky Heston twist – and Pete is the modest talent creating that culinary magic. Here he shares the behind-the-scenes goss with Muddy – in between whipping up genius dishes in the kitchen, of course.

Executive Head Chef Peter Gray The Hinds Head Bray

Your first job in a kitchen?

I started out washing dishes when I left school and would help out with prep when the chefs needed it. Towards the end of that summer a chef had walked out and I was offered a ‘commie chef’ role working on the cold larder section making sandwiches, preparing buffets and room service orders – that was over 20 years ago.

Career highlight?

Being offered the Head Chef role at The Hinds Head. It’s an honour and a privilege and I’m grateful for the opportunity to head up one of Heston’s kitchens.

Hind's Head Bray dining room pannelled walls red leather button back chair

Did you do a lot of cooking for the rich and famous?

Over the years, more than I am aware of, I guess. When I worked in private villas the most famous person I cooked for was Hans Zimmer – a legend and musical genius!!

Impressive! Any goss?

What happens on tour stays on tour.

How would you sum up your cooking style and food philosophy?

Rich, simple, satisfying and never scrimp on quality.

Executive Head Chef Peter Gray The Hinds Head Bray and team retaining Michelin star 2023

Most memorable moment at work?

I have loads, but retaining the Michelin star is a huge achievement by everyone past and present within the team.

You’re tired, starving and impatient: what do you cook for dinner?

Getting in late from work, zero cooking, it’s a toss-up between a cheese and pickle or Peanut Butter sandwich.

What would you cook to impress a date?

I wouldn’t know, I didn’t go on many. I would normally go out, the last thing I want to do is cook, if I had to it would be something in the slow cooker, super simple, packed full of flavour, no messing about.

Who is your favourite chef?

Heston Blumenthal. He changed the world of cooking.

Do you have a favourite cookbook?

So many to choose from but the most useful to me was Heston at Home while cooking in chalet’s during ski seasons. The chicken liver parfait recipe is an absolute winner.

Executive Head Chef Peter Gray The Hinds Head Bray Michelin star meringue dessert

What’s your favourite type of cuisine?

The same reason I don’t have tattoos, I don’t have an outright favourite as I will always change my mind dependant on my mood , I love a chicken biriyani could be different tomorrow though.

Favourite things to eat when you’re on holiday?

Anything with a cold pint of lager.

Favourite kitchen gadget?

Hot milk frother, great for whisking sauces just before serving.

Hind's Head Bray Heston Blumenthal's famous scotch egg

Favourite ingredient and why?

Pork, you can do so many different things with it. We use it a lot on the menu at The Hinds Head.

Most overrated ingredient?

Sea buckthorn

Tell us your best ever cooking tip?

Infuse Paxo into your Sunday gravy – complete game changer!

Try Peter’s cooking at The Hind’s Head in Bray be it snacks in the bar, the Thursday Set Lunch Menu or treat yourself the a three course thriller. The food here is outstanding. Read the Muddy review here.

What’s Cooking? Peter Gray, The Hind’s Head in Bray

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