The Hinds Head will close for three weeks on 27 March. It will then reopen, offering a choice of three, four and six-course menus that change on a monthly basis.
A spokesperson for the pub said the new menus would celebrate "British cooking and the consummate eclectic style that [the pub] has become known for over the past 11 years".
Redesign
Fabled Studio interior designer Stephen Saunders was drafted in to oversee the redesign, which will see the ground floor remodelled to create a larger dining space and the creation of a large upstairs lounge with its own bar and a smaller bar snacks menu.
The pub’s wine collection, curated by Fat Duck Group head sommelier Isa Bal, will be expanded and housed in a private cellar with a glass wall that overlooks the dining room. It will consist of roughly 120 bins ranging from well-known world vineyards to smaller, boutique producers.
Private dining room
The Hinds Head’s private dining room, The Vicars Room, will be redesigned to centre around a dining table made from a single oak tree trunk.
Dishes currently on the menu at the Hinds Head include beetroot spelt with horseradish, pistachio and red amaranth; fillet of turbot with kale, smoked anchovies, mussels and cider butter sauce, and bone-in sirloin of veal with cabbage, onion and ‘Reform’ sauce.
Speaking previously to The Morning Advertiser (MA), head chef Janos Veres said: "What we strive to do is deliver pub food at the highest level. We're not a fine-dining restaurant and nor to we want to be.
"It's still a place where people can come in just for a pint. Ultimately we're still a pub that we want to feel British, authentic and to maintain that real buzzy, pubby atmosphere."