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.

 

MENU

 

Sharing MEnu £48

 

Bread and Snacks for The Table

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Galloway Côte de Boeuf with Duck Fat Chips,

Grilled Hipsi Cabbage, Calçot Onion and Bone Marrow

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Russet Apple Crumble with Lacey's Farm Cream

 

DAily Menu £55

 

Cold-Smoked Salmon with Douglas Fir and Mahonia Flower

Beef and Mushroom Crackers with Taramasalata

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Caramelised Romanesco Soup with Russet and Black Garlic

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Chicken Liver Parfait with House Pickles

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Buttermilk Hogget Leg with Sprouting Broccoli, Curd and Lamb's Bacon

OR

Marinated Cod with Sunflower, Scallop Roe and Salty Fingers

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Blood Orange Posset with Rhubarb and Gorse

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Dark Chocolate Cremosa with Lovage

OR

Lincolnshire Poacher "Double Barrel" with Beer Onions

(The above menus can be adjusted to suit Pescatarian, Vegetarian and Vegan diets)

 

Tasting Menu £80, DRINKS flight £70

Snacks:

Beef and Mushroom Crackers with Taramasalata

Cold-Smoked Salmon with Douglas Fir and Mahonia Flower

Lamb Leg Chorizo with Pickled Fennel Seed

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

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Caramelised Romanesco Soup with Russet and Black Garlic

Arndorfer "Handcrafted" Gruner Veltliner - Kamptal, Austria 2015

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Smoked Eel, Bone Marrow and House Wally

Tsurume Suppai Umeshu - Wakayama, Japan N.V.

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Hand Dived Orkney Scallop with XO Sauce and Pickled Romanesco

Pierre Frick Rielsing "Rot Murle" - Alsace, France 2002 (Biodynamic)

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Galloway Fillet and Brisket with Calçot Onion and Perigord Truffle Dauphinoise

La Stoppa "Macchiona" - Emila-Romagna, Italy 2009 from Magnum (Organic)

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Dark Chocolate Cremosa with Lovage

Stanton & Kileen Muscat - Rutherglen, Australia N.V.

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Tornegus with Rye and Beer Onions

Barros Vintage Porto - Portugal 1995

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Beef Dripping Canalé with Grilled Pineapple Mount Gay Flambé

Bodega Toro Albalà PX Gran Reserva - Montilla-Moriles, Spain 1986

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The Mash Bar

Coffee or Leaf Tea

 

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

All menus are designed to be taken by the whole table. Menus are priced per person,

with a minimum of two guests for the Sharing Menu.

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

 

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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