As soon as you walk into the Hind’s Head you are greeted warmly in the rustic yet salubrious surroundings.

The menu was certainly more quality than quantity but took us longer to choose what we wanted than in an everyday restaurant as everything looked appealing.

To see Blumenthal’s dedication to ‘skill, precision, flavoursome-ness and originality’ in its entirety, enter the starters from the a la carte menu. I had the Pea & Ham Soup (£9), and my husband opted for Wild Mushrooms on Toast (£11). 

The soup appears simple, however the complex flavours and textures soon become apparent as you lovingly indulge in the vibrant pea oil, pea foam and salty ham. 

The fragrant and refreshing mint adds yet another dimension to this dish which is not done justice to by its three word title. It really is special. 

For the main event, my husband ordered the 10oz Hereford Ribeye (£42) served with French fries and steak sauce, served medium rare. 

He was so delighted with the flavour and tenderness of this huge cut of meat that he actually offered to share some with me, and I was blown away with the bold, herby notes which matched harmoniously with a slight sweetness in the sauce. 

We also ordered two side dishes to share: Spinach Salad (£4.95) and Bay Buttered Carrots (£5). 

Both sides worked wonderfully with the peppery flavours of the steak and with my main course which, once again, raised humble green vegetables to dizzying new heights. 

I opted for the Chicken & Smoked Bacon (£27), served with grilled lettuce, broad beans and mint oil. 

The chicken was so succulent, with the Alsace bacon giving a deliciously deep, savoury and perfectly bitter note to really give the dish an enjoyable amount of bite. 

The lightness of the broad beans and the mint oil allow the dish to sing, and by grilling the lettuce, a quite different and piquant flavour is released. 

Desserts spelt backwards is stressed, but these dishes show no signs of the certain levels that such precision must entail. 

I had the Raspberry Tart (£9.75), revisiting the flavours of my aperitif cocktail with Earl Grey ice cream and pistachios. Here sour meets sweet in a wonderfully balanced end to an excellent experience.

If you try one dessert, let it be the Chocolate Wine (£9.50) served with millionaire’s shortbread. 

Red wine is reduced to enhance flavour, then paired with chocolate and made into a frozen slush drink to be consumed with the slice of caramel and biscuit for a true taste sensation. 

With everything the Hind’s Head has to offer, let head chef Peter and his fantastic front of house team make any occasion extra special.