Good Hotel Guide Review
This village inn with its aged red brick and bucolic surrounds has been reinvented as a restaurant-with-rooms where the food is both ‘delicious and original’, cooked on a custom-made wood-fired grill in the open kitchen. There are still rustic features of an 18th-century pub – cosy beamed bar, creaking wooden floors, wood-burning stove – but they are clearly serious about food here. Owner Nick Mash and chef Jon Parry are passionate about ‘connecting people with nature’. The menu, including foraged and kitchen-garden produce, reflects the inn’s terroir. Dishes might include local lamb with purple sprouting broccoli and ewe’s curd, truffled chicken with wood-fired leeks and mushroom, and Cornish mackerel (landed 24 hours earlier) with horseradish. Natural and English wines feature on the drinks list, plus local ales and home-made infusions. Minimalist bedrooms in milky-whites and greys have pale-wood furniture, some with a roll-top bath in a jazzy-tiled bathroom. A simple breakfast, including granola, buttermilk yogurt and croissants with home-made jams, is best taken in bed with views over the Chiltern hills.
all year, Thurs–Sat dinner, Sat lunch, planned for 2022 lunch also Fri and Sun, Mar–Sept.
snug bar and dining area, semi-open-plan kitchen/dining room, 5-acre garden and grounds, restaurant wheelchair accessible, adapted toilet.
in public areas.
not under 16.
D,B&B doubles from £300. Set dinner Thurs–Sat, and Sat lunch, from £85.