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

Smoked Jerusalem Artichoke Soup & Flatbread

------------

Radnage Partridge, Sweetcorn & Wild Mushrooms

------------

Poached Quince

SUNDAY LUNCH £55

From November 4th 2018 

Smoked Jerusalem Artichoke Soup

------------ 

Burnt Leek & Bog Butter

Or

Smoked Trout & Cucumber Ketchup

------------ 

A Choice of:

Rib of Beef & Yorkshire Pudding

Pork Belly & Burnt Apple Sauce

Radnage Pheasant & Bread Sauce

Cod, Sunflower & Salty Fingers

All served with Fondant Potatoes and Vegetables

------------ 

Dark Chocolate Cremosa & Elderberries

Or

Poached Quince & Sweet Woodruff

Or

Local Cheeses & Rye

DAily Menu £60

 

Snacks

------------

Smoked Jerusalem Artichoke Soup

------------

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

Whole Cornish Dover Sole (for two)

Marinated Cod, Sunflower & Salty Fingers

Medmenham Leg, Aubergine & Fava Beans

Baby Aubergine, Baba Ganoush & Freekeh

------------

Dark Chocolate Cremosa & Elderberries

Or

Local Cheeses & Rye

 

Tasting Menu £80

Jerusalem Artichoke

-----------

Buratta & Pumpkin

------------

Sea Urchin

------------

Nduja & Bucks Blue

------------

Burnt Leek & Bog Butter

------------

Scallop & XO Sauce

------------

Wagyu-Angus

------------

Cheese & Onion

------------

Pineapple & Spiced Rum

------------

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, Daily Menu and Sunday Lunch for most dietary requirements with prior notice, regrettably the Tasting Menu cannot be adjusted for dietary requirements.

 

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

Digby Leander Pink - Hampshire NV

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

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

Harrow & Hope Blanc de Noirs - Marlow, Buckinghamshire 2013

Davenport Limney Estate - Horsmonden, Sussex 2013

 

WHITE

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

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

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

Sokol Blosser Evolution White - Oregon, USA NV

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

Occhipinti SP68 Bianco - Sicily, Italy 2017 (Unfiltered, Biodynamic)

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

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

Marronieres Chablis 1er Cru “Montmains” - Chablis, Burgundy, France 2015

Montez St. Joseph Blanc - Northern Rhône, France 2016

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

André Brunel Châteauneuf-du-Pape “Les Cailloux” - Southern Rhône, France 2008

Filippi Soave “Castelcerino” - Veneto, Italy 2017 (Organic)

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

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

Gaja “Alteni di Brassica” Sauvignon - Piemonte, Italy 2016

 

ROSÉ

Phillipe Carteron Elegance - Provence, France 2017

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

 

RED

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

Odfjell Armador Carménère - Central Valley, Chile (Organic)

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

Fatalone Primitivo Riserva Speciale - Puglia, Italy 2015 (Organic)

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

La Rioja Alta “Vina Alberdi” Reserva - Rioja, Spain 2012

Cuvellier Los Andes "Colección" - Mendoza, Argentina 2012

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

COS Nero di Lupo - Sicily, Italy 2016 (Organic, Unfiltered)

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

Balgera Valtellina "Sasella" Nebbiolo - Lombardia, Italy 2005

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

Stefano Belotti “Nibiô” Dolcetto - Piemonte, Italy 2013 (Organic, Unfiltered)

La Stoppa “Macchiona” - Emilia-Romagna, Italy 2011 (Organic, Unfiltered)

Gavanza Reserva - Rioja, Spain 2011 (Magnum)

Fenocchio Barolo “Bussia” - Langhe, Piedmont, Italy 2014

Principiano Barolo "Boscareto" - Langhe, Piedmont, Italy 2012

Pauillac de Château Latour - Pauillac, Bordeaux, France 2011

 

SWEET & FORTIFIED

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

Mas Amiel Vintage Rouge - Maury, Roussilon, France 2014

Plageoles l’Ondins Doux - Gaillac, France 2016

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.

 

 
_MG_3411_schneideman.jpg