The village of Bray needs no introduction amongst the coterie of global gourmets as it is quite possibly the only village in the world that lays claim to having two of the nation's three Michelin-starred restaurants, as well as a couple of excellent gastro-pubs and more. Embark on a culinary pilgrimage with these world-famous residents presenting their gastronomic excellence and innovation to discerning palates.

Waterside Inn
Founded by the legendary brothers Michel and Albert Roux in 1972, following the success of Le Gavroche in Mayfair, London, their spirit and vision remains very much alive: the Chef Patron is now Michel's son, Alain. He maintains the standards that have seen the restaurant retain its three Michelin stars without interruption since 1985. With its formidable reputation, impeccable service and a welcoming, informal atmosphere, it continues to serve inspirational French cuisine in a stunning riverside setting.

The Fat Duck
Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes to enable a greater understanding of taste and flavour. Heston's original and scientific approach to the molecular breakdown of cuisine has teamed him with fellow chefs, scientists and psychologists throughout the world. His award-winning restaurant, The Fat Duck, opened in 1995 and was awarded its third Michelin star in January 2004.

In July 2006, Heston was awarded an Honorary Degree of Doctor of Science by The University of Reading for his dedicated research and commitment to the exploration of culinary science. Heston has become deeply interested in the history of British gastronomy, and the menu features the results of his exploration and reinterpretation of traditional British dishes.

The Hinds Head
Heston Blumenthal took over The Hinds Head in October 2004 and reopened it to great critical acclaim. It was immediately recognised by the Michelin Guide and awarded a Bib Gourmand for its outstanding cuisine. It was also honoured by two Rosettes in AA Guide, Best Sunday Lunch in Observer Food Monthly and Restaurant of the Year in Decanter magazine. More recently it was awarded its first Michelin star.

Heston has focused on creating a traditional British pub with a warm and welcoming atmosphere. His quest for excellence in taste and flavour is combined with Head Chef Kevin Love's respect and love of fresh seasonal produce, to create a menu of British favourites in harmony with the building's Tudor origins.

The Crown
Since its acquisition in 2010 by Heston Blumenthal, The Crown, a 14th century inn with traditional low-beamed ceilings and grand open fires, has enjoyed subtle improvements to the d├ęcor and furnishings to provide an informal backdrop to a wonderfully relaxed eating and drinking experience. Heston's desire was to preserve the intimate, local feel of a well-used pub, whilst serving excellent food.

The Royal Oak
Another not-to-be-missed gastro-pub co-owned by television presenter and author Sir Michael Parkinson and his son, Nick, is The Royal Oak, located just a 20-minute drive away. In July 2001, after a touch of paint and a dose of Lady Mary Parkinson's magic touch, The Royal Oak reopened. Seven years later, the team gained a Bib Gourmand and attained the acclaimed Michelin star in 2010. Today, The Royal Oak is one of only thirteen pubs in the country to hold a Michelin Star and the only one to garner a Michelin Star, three AA Rosettes and a Good Food Guide rating of 6/10. The menu can be described simply as 'British food cooked to perfection'.

Caldesi in Campagna
Opened in 2007 by Katie and Giancarlo Caldesi, Caldesi in Campagna, meaning "Caldesi in the Country", is inspired by Giancarlo's rural upbringing in Tuscany. Giancarlo can be found behind the stoves on a regular basis where their passion lies in seasonal and sustainable ingredients and the use of local produce where possible. They are proud of their authentic Italian cooking and herb garden where diners can dine al fresco.

Katie published the Italian Cookery Course in 2009 that has since been shortlisted for the Andre Simon Awards and the Guild of Food Writers Cookery Book of the Year award. In June 2010, Giancarlo was presented with the Cavaliere del Lavoro in by the Italian government for his lifetime work representing Italy abroad.
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