Despite moving on from the world of molecular gastronomy, whenever you hear Heston Blumenthal’s name you can’t help but think of dry ice, science lab beakers and all sorts of weird and wonderful techniques. And while there’s certainly some of that on show at his lauded The Fat Duck restaurant, his Michelin-starred gastropub The Hind’s Head – across the road – offers a more familiar menu.

That’s not to say the food is any less intricate, however. While dishes such as Oxtail and kidney pudding, Strawberry tartlet and Quaking pudding might sound simple, the recipes have been rigorously tested by the likes of Heston himself and Ashley Palmer-Watts, with head chef Pete Gray ensuring they’re cooked to perfection every service. There are some stalwarts on the menu that never come off (such as the deservedly famous Scotch egg), but menus change with the seasons to ensure the offering is refreshed regularly. Being a Heston-owned restaurant means there are plenty of twists in the dishes too, although they remain true to the traditional British style of cooking The Hind’s Head is famous for.

The restaurant itself is housed inside a fifteenth-century building, and many of the original features are on show. Wood-panelled walls, exposed timber beams and stained glass windows create a country bolthole feel, which is amplified by the quirky interiors. Chandeliers made out of hunting rifles, oddities and ornaments on the shelves, the odd bit of taxidermy and plush button-backed banquettes give everything a slightly otherworldly feel – just what you’d expect from one of Heston’s restaurants.

The main dining room covers the ground floor, but upstairs visitors will find The Royal Lounge Bar, serving cocktails and wine for before and after dinner alongside a menu of bar snacks. These drinks are all created by The Fat Duck Group’s in-house team of sommeliers and bartenders, with plenty of choice for all palates.

Diners can choose from the à la carte or go for the five-course tasting menu; there’s also a three-course set lunch available Monday to Friday. On Sundays The Hind’s Head also offers a Sunday Roast.