Peter Grey

At Middlethorpe Hall in York, Peter Grey moved through Kitchen Porter, Commis Chef and Chef de Partie posts — the kind of sequence that builds pace, discipline and day-to-day reliability before a cook is asked to shape a pass. Those early years established the working habits that later show up in his food: control, repetition, and the ability to hold a standard across service. The move to Juniper in Manchester as chef marked a step from executing within a brigade to directing more of the kitchen’s output.

From there, Junior Sous Chef at Danesfield House Hotel (Adam Simmonds at Danesfield House) in Marlow added another layer of responsibility. At Hinds Head in Bray, that accumulation became visible in the line of advancement itself: Junior Sous Chef, Sous Chef, Senior Sous Chef, then Head Chef of Hinds Head (from 2017), before becoming Executive Chef of Hinds Head (since 2017).

British cooking at Hinds Head, under Peter Grey, is defined by clean structure and exact finish. The work stays close to familiar forms, but strips away anything that blurs the plate. What remains is direct: food that reads quickly, lands with clarity, and avoids fuss for its own sake. The style depends on restraint as much as technique. Dishes are sharpened rather than overloaded, with the architecture of time-honoured British cooking kept intact and made immediate.

A small playful detail may be enough to keep the cooking from feeling archived, but the centre of gravity stays with control, rhythm and precision. That is where the confidence sits: in knowing how to make something recognisably British feel fully present tense.

Hinds Head’s Michelin one star and 2-Star rating for World's Best Wine Lists Awards sit well with a kitchen that prizes exactness over display. Those recognitions speak to consistency, polish and standards that hold up under scrutiny, which is the territory Grey works in at Hinds Head. They also fit the broader shape of his career: a cook associated with disciplined execution and a room where detail matters.