Unlike the molecular gastronomy of the Fat Duck, the Hind's Head serves traditional British cuisine such as Lancashire hotpot, steak and kidney pudding, Scotch eggs and Eton mess.

[3] It was an inn until 1928, when it was purchased by the London nightclub owner Kitty Henry, who combined it with the cottage next door to operate the premises as a restaurant.

[3] In 1947, Philip Mountbatten (later the Duke of Edinburgh) held his stag party at the Hind's Head prior to his marriage to Princess Elizabeth.

[3] Diana, Princess of Wales, dined with her sons Princes William and Harry, after visiting them while they were staying at Eton College.

[9] In 2008, the head chef, Dominic Chapman, left to run the Royal Oak in Maidenhead, and was awarded a Michelin star there shortly afterwards.

[12] The Hind's Head entered the 2012 Scotch Egg Challenge, as judged by Tom Parker Bowles, Gizzi Erskine and Eric Lanlard.

[15] While Blumenthal was researching historical dishes, several were tested out at the Hind's Head, including "quaking pudding" from the Tudor era,[18] and chocolate wine from the 17th century.

He thought that the lack of a suitable vegetarian option in the main courses was "appalling" but was pleased with the oxtail and kidney pudding.

[21] He also thought that the presentation of a venison cheeseburger on a small wooden board was "idiotic" and that the chocolate wine slush "evolve[d] from cocoa to bad claret with each mouthful".