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.
SET LUNCH MENU £25
Available Wednesday to Friday
Smoked Romanesco Soup & Flatbread
Fallow & Celeriac Hotpot with Sprouting Broccoli
Poached Yorkshire Rhubarb & Chilled Rice Pudding
SUNDAY LUNCH £45
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
Buratta & Perigord Truffle
Quail & Kimchi
Burnt Leek & Bog Butter
Scallop & Salty Fingers
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
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.