The Hinds Head is what you see when you close your eyes and picture the words: Traditional. Village. Pub. A low-slung Tudor building, it resembles so perfectly the Platonic ideal of a pub that at first you worry it might be putting you on. Here, the oxtail-and-kidney pie is made with meat that’s been cooked sous-vide for 16 hours. It’s hard to describe exactly how rich, how immensely meaty, how gooey and impressive this little pie is. Order a bowl of simple chips at the Hinds Head bar: a dozen or so amber-colored, triple-cooked, thick-but-not-too-thick wedges, glassy outside, mashy inside, each one a kind of lesson in what a chip should be.