A NEW STYLE OF TASTING HONEST INGREDIENTS

Here at The Mash Inn we have created a restaurant that has a true sense of place, where the food is respectful of its surroundings and of nature, and where the seasons dictate the menu and how we cook. The menus evolve seasonally and rely on local gamekeepers and farmers, we grow plenty of fruit and vegetables in our garden which feature throughout.

 We are busy pickling, bottling, curing and fermenting every day.

" Respect everything, waste nothing ".

- Jon Parry

You will find behind the bar at The Inn a range of local hand pulled beers, gins and sparkling wines supported by a constantly evolving wine list with a nod to the natural wine movement and a playful top shelf of indulgent digestifs.

We forage herbs, flowers and spices to make infusions with spirits - you'll find them dotted around the bar area with little tags should you be curious.

 

MENUS

 

SET LUNCH MENU

Two Courses £22.50, Three Courses £25.00

Available Wednesday to Friday

Flatbread, Crudités

& Tomato Consommé

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Turbot, Freekeh & Pumpkin

Duck Fat Chips & Walnut Ketchup £5

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Quince & Sweet Woodruff

 

DAily Menu £60

 

Snacks

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Smoked Jerusalem Artichoke Soup

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Burnt Leek & Bog Butter

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Aberdeen Angus Côte de Boeuf (for two, £15 supplement)

Whole Cornish Dover Sole (for two)

Marinated Cod, Sunflower & Salty Fingers

Medmenham Leg, Garden Courgette & Smoked Tomato

Charred Marrow, Stuffed Flower & Freekeh

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Dark Chocolate Cremosa & Elderberries

Or

Local Cheeses & Rye

 

Tasting Menu £80

DRINKS flight £95

Our drinks flight is a sequence of carefully selected drinks to pair with the menu.

You will find local fizz, natural wines, saké, sherry and beers brewed on our doorstep.

The offering will constantly evolve with the menu, as the seasons do.

Jerusalem Artichoke

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Buratta & Apricot

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Cod

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Chicken of the Wood & Sweetcorn

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Burnt Leek & Bog Butter

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Scallop & XO Sauce

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Wagyu-Angus

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Cheese & Onion

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Pineapple & Spiced Rum

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The Mash Bar

 

Our menus are subject to change in accordance with the seasonality of produce, and are designed to be taken by the whole table.

An optional 12.5% service charge will be added to the bill.

We are able to adjust the Set Lunch and Daily Menu for most dietary requirements with prior notice.

 

WINE

Our wine list is constantly evolving to support the menu, part of the selection is listed below.

We proudly exclusively support English sparkling wine.

SPARKLING

Dinton Folly Brut - Chilterns, Buckinghamshire 2013

Harrow & Hope Brut Reserve - Marlow, Buckinghamshire N.V.

Harrow & Hope Rosé - Marlow, Buckinghamshire N.V.

Harrow & Hope Blanc de Noirs - Marlow, Buckinghamshire 2013

Rathfinny Estate Blanc de Blancs - Alfriston, Sussex 2014

 

WHITE

Reserve de Gassac - Haute Valleé de Gassac, Languedoc-Roussillon, France 2017

Ciu Ciu "Le Merlettaie" Pecorino - Marche, Italy 2016 (Organic)

Gruber Röschitz Grüner Veltliner - Weinviertel, Austria 2016 (Biodynamic)

Sokol Blosser Evolution White - Oregon, USA N.V.

Henri Bourgeois "Haute Victoire" Sauvignon Blanc - Quincy, Loire, France 2017

Pierre Frick "Steiner" Gewurtztraminer - Pffafenheim, Alsace, France 2012 (Biodynamic)

Domaine Laroche "Roche aux Moines" - Savennières, Loire, France 1998

Joseph Drohin Pouilly Fuissé - Mâcon, Burgundy, France 2010

Jean-Marie Berrux "Le Petit Tetû" Bourgogne Blanc - Beaune, Burgundy, France 2015 (Biodynamic)

Joseph Drouhin Pouilly Fuisse - Macconais, Burgundy, France 2010

F&L Pillot Chassagne-Montrachet 1er Cru "Les Champ Gains" - Beaune, Burgundy, France 2016

Leflaive Rully 1er Cru - Challonais, Burgundy, France 2015

Querciabella "Batàr" - Tuscany, Italy 2014 (Organic)

 

ROSÉ

Phillipe Carteron Elegance - Provence, France 2017

Henri Bourgeois "Les Barrones" - Sancerre, Loire, France 2017

 

RED

Ciu Ciu Lacrima di Morro d'Alba - Marche, Italy 2016 (Organic)

Dao Tinto Quinta da Vegia "Solo Franco" - Casa de Cello, Portugal 2013

Château Treytins - Montagne-Saint Emillion, Bordeaux, France 2009

Matetic EQ Syrah - San Antonio, Chile 2014 (Organic) 

Cuvellier Los Andes "Colección" - Mendoza, Argentina 2012

Davenport "Diamond Fields" Pinot Noir - Sussex, England 2016 (Organic)

Balgera Valtellina "Sasella" Nebbiolo - Lombardia, Italy 2005

Pesquera Reserva - Ribera del Duero, Spain 2014

Gaston Phillip "Château de la Gardine" Châteauneuf-du-Pape - Southern Rhône, France 2011

Heresztyn Gevrey Chambertain 1er Cru - Côte du Nuits, Burgundy, France 2011

Château Clarke - Listrac-Médoc, Bordeaux, France 1989

Principiano Barolo "Boscareto" - Langhe, Piedmont, Italy 2006, 2007, 2008, 2012

 

SWEET & FORTIFIED

Château de Jau "Chez Jau" Muscat - Languedoc, France 2015

Hetszolo Tokaji Late Harvest - Tokaji, Hungary 2015

Mas Amiel Vintage Rouge - Maury, Roussilon, France 2014

Château Filhot Sauternes - Bordeaux, France 2010

Château Rieussec - Bordeaux, France 2006

Delaforce Vintage - Douro, Portugal 1977

Taylor's Vintage - Douro, Portugal 1970

Quinta do Noval Vintage - Douro, Portugal 1982

Warre's Vintage - Douro, Portugal 2004, 1983, 1975, 1966

 

Please note all wines are subject to availability. 

 

chef Jon Parry

 

Jon’s career started at the twice Michelin-starred Tom Aikens in Chelsea, where he honed classical French techniques and learned the intricacies of fine dining, in a fast-paced, high-pressure kitchen where nothing but perfection was accepted on the pass. From here, he moved to one of the most pioneering and well-regarded gastropubs, The Bull & Last in North London, and took up the position of sous chef which gave him an opportunity to use his skills more creatively, having an active input in menu development and implementation. After three years at the Bull & Last, Jon was offered a position by Adam Byatt (May 2012) at his acclaimed restaurant in Clapham, Trinity, where he worked before taking the reins at Adam’s more informal restaurant Bistro Union.

A naturally gifted and hard-working chef, Jon’s enthusiasm for the creation of food is infectious. For him, cooking isn’t just a job, it really is a way of life, and he lives and breathes it – when he’s not in the kitchen, he’s either out for dinner with friends or, more often than not, out foraging for weird and wonderful ingredients to use in his cooking.

 

 
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