The Mash Inn

Radnage, Buckinghamshire

Nick Mash has taken a step back to the future in reinventing the 18th-century red brick Three Horseshoes pub as a restaurant-with-rooms. More

Good Hotel Guide Review

Nick Mash has taken a step back to the future in reinventing the 18th-century red brick Three Horseshoes pub as a restaurant-with-rooms. His family have farmed in the Chilterns for generations and, in an age of molecular gastronomy, he has favoured a more natural culinary approach, with an open wood-fired grill at the heart of the operation. In ‘a semi-open kitchen’, chef Jon Parry works with whatever he ‘forages from the woods, selects fresh from the garden or draws from the family farm’ on the day, with fish delivered within 24 hours of landing. Short daily menus offer such choices as chilled wild garlic soup, Suffolk Cross lamb, white sprouting broccoli, ewe’s curd. Tasting menus are more enigmatic: sea urchin; Norfolk asparagus and bog butter; cheese and pontack (elderberry sauce, since you ask). ‘There is a cosy bar’, a dining area with ‘splendid bespoke ash and oak furniture’. Bedrooms have ‘clean, modern decor’; two with a balcony overlook ‘gardens with ponds, seating areas, a beguiling view of fields, woodland and hills’. Breakfast, in dining room or bedroom, brings home-baked croissants, granola, turmeric ginger beer tonic.

Hotel details

Address

Horseshoe Road
Bennett End
Radnage
Buckinghamshire
HP14 4EB
England

Telephone

01494 482440

Bedrooms

6.

Open

all year, closed Sun dinner, all day Mon, Tues.

Facilities

snug bar and dining area, semi-open-plan kitchen/dining room, free Wi-Fi, 2½-acre garden, restaurant wheelchair accessible, adapted toilet.

Background music

in public areas.

Children

not under 16.

Dogs

allowed in bar.

Credit cards

MC, Visa.

Prices

per room B&B £110–£250. Set dinner menu £60,tasting menu £95,