This Heston Blumenthal’s establishment in Bray has become, not surprisingly, a gastronomic destination, yet the striking 15th-century building remains very much a village local. Its origins as a pub are a little obscure, but the bar’s atmosphere created by beams and sturdy oak panelling, log fires, leather chairs, and Windsor & Eton seasonal ales is reassuringly traditional. The main restaurant is on the ground floor, while upstairs are two further dining areas: the Vicar’s Room and the larger Royal Room. Having worked alongside the team in the Tudor kitchens at Hampton Court Palace, Heston elaborates on original British cuisine, reintroducing classic recipes from the pub’s Tudor roots. Hash of snails; and terrine of pork and Cumbrian ham are indicative starters. Gutsy main courses vary from bone-in sirloin of veal or oxtail and kidney pudding to smoked pollock, cured salmon and prawns fish pie with ‘sea and sand’. For seekers of plainer fare there are 28-day aged Hereford prime steaks. Quaking pudding, inspired by a 17th-century sweet jelly recipe, is an ever popular dessert favourite.