The menu does change slightly each day and at noon on a Tuesday I was the first one in the restaurant, but it soon filled up with locals and visiting businessmen enjoying a high class, leisurely lunch. Starting out with the famous Scotch Egg of the chef, that was quickly consumed along with the must try, “Devils on Horseback,” which simply put is a date surrounded by Parmesan Ham. Another great starter is the Terrine of Pork and Cambrian Ham with the world famous Piccalilli.
When it came to the main course I was sorely tempted by the Fillet of Duck which is served with beetroot, barley and turnips, but instead I was convinced to go for the Oxtail and Kidney Pudding which is served in a suet crust and a pretty substantial lunch. The meat is cooked for 24 hours and comes with an extremely rich sauce that was memorable to say the least. Throw on the famous HB Triple Cooked Chips (French Fries) and you really have a feast.
Other main courses of note on offer this particular day included a Chicken, Ham and Leek Pie and the Bone in Sirloin of Veal with cabbage and onion in a special sauce.
Desserts are unique here as well with something called the Quaking Pudding, a unique British version of Panacotta, but even stranger is the “Wassailing” Caramelized Butter Loaf with Apple. For those of you not too familiar with the term, Wassailing is an old British custom that takes place in January, that entails drinking warm cider and buttered toast is placed in the branches of the fruit trees to ensure a good harvest.
Of course since it is a classic British pub, the cheese board is quite extensive with a choice of three from a well sourced selection that included Innes Brick, Wigmore, Isle of Mull Cheddar,Baron Bigod and Stichelton. Unpasteurized cheeses are also on offer.
The Hinds Head is a short taxi ride from Maidenhead Station in Berkshire about 25 miles west of central London.