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.





Available Wednesday to Friday

Smoked Romanesco Soup & Flatbread


Fallow & Celeriac Hotpot with Sprouting Broccoli


Poached Yorkshire Rhubarb & Chilled Rice Pudding


Smoked Romanesco Soup


A Choice of:

Rib of Beef & Horseradish Cream (£7.50 Supplement)

Pork Belly & Burnt Apple Sauce

Medmenham Lamb & Medlar Jelly

All served with Fondant Potatoes and Vegetables

Cod, Purple Sprouting Broccoli & Beurre Blanc


Apple & Rhubarb Crumble

Milk Chocolate & Bergamot Tart

Local Cheeses, Pear & Rye

DAily Menu £60




Smoked Romanesco Soup


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

Whole Cornish Dover Sole (for two)

Marinated Cod, Sunflower & Salty Fingers

Medmenham Lamb Leg, Cauliflower & Walnut


Milk Chocolate & Salted Bergamot Tart

Poached Yorkshire Rhubarb & Cool Rice Pudding

Local Cheeses & Rye


Tasting Menu £95

Smoked Romanesco


Buratta & Perigord Truffle


Sea Urchin


Quail & Kimchi


Burnt Leek & Bog Butter


Scallop & Salty Fingers


Wagyu Sirloin


Cheese & Pontack


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.



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

We proudly exclusively support English sparkling wine.


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

Nyetimber Classic Cuvee - South Downs, Sussex N.V.

Harrow & Hope Blanc de Blancs - Marlow, Buckinghamshire 2014

Davenport Limney Estate - Horsmonden, Sussex 2013



Good Hope Unoaked Chardonnay - Stellenbosch, South Africa 2017

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

Louis Guntrum Riesling - Rhinehessen, Germany 2015

Domäne Wachau Grüner Veltliner - Wachau, Austria 2017

Ciu Ciu Verdicchio Classico - 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)

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



Phillipe Carteron Elegance - Provence, France 2017

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



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)

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

Cuvellier Los Andes "Colección" - Mendoza, Argentina 2012

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

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

Balgera Valtellina "Sasella" Nebbiolo - Lombardia, Italy 2005

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

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

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

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



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.