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.





Two Courses £22.50, Three Courses £25.00

Available Wednesday to Friday

Flatbread & Wild Garlic

Garden Radishes & Spinach


Turbot & Charred Cauliflower


Sweet Woodruff & Strawberries


British Cheese & Rye


DAily Menu £60


Soup & Flatbread


Wye Valley Asparagus & Bog Butter


Galloway Côte de Boeuf (for two)

Whole Cornish Blue Lobster (for two)

Lamb Leg & Hispi

Turbot & Charred Cauliflower


Dandeloin Honey, Strawberries & Beeswax


British Cheeses & Rye


Tasting Menu £80, DRINKS flight £95

Our drinks flight is a sequence of carefully selected drinks to pair with each course.

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.





Merguez & Buttermilk


Eel & English Wasabi


Scallop & XO Sauce


Lamb Chop & Anchovy


Chocolate & Lovage


Cheese & Onion


Pineapple & Rum


The Mash Bar


These menus are subject to change in accordance with the seasonality of produce. 

Our menus 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 Daily Menu for most dietary requirements with prior notice.



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.