Here at The Mash Inn we want to create 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 menu changes often and we are already growing lots of fruit and vegetables in our little garden which feature throughout the menu, and we are busy pickling, bottling, curing and fermenting whatever we can’t use up. Respect everything, waste nothing, as our head chef Jon says. We run two menus every day – an informal a la carte offering where guests can choose to have a little or a lot, and a tasting menu which is comprised of around eight to ten dishes and gives diners a chance to experience the best of British, and a true taste of what The Mash Inn is all about. Our tasting menu is on every evening, along with Friday and Saturday days only.


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.



Click the Pineapple to view examples of our menuS. OUR menus change daily and these are here to give you an idea of what we do.