The Mash Inn

Radnage, Buckinghamshire

Nick Mash wants guests to step back in time and reconnect with nature at his restaurant-with-rooms on a leafy back road in a scattered Chilterns village. More

Good Hotel Guide Review

Nick Mash wants guests to step back in time and reconnect with nature at his restaurant-with-rooms on a leafy back road in a scattered Chilterns village. Duck into the low-lit, atmospheric beamed bar of the former 18th-century Three Horseshoes, and you leave the high-tech modern world behind. Everything is authentic, from a wood-fired range forged by local ironmongers in the open kitchen of the dining extension, to bespoke oak furniture. There are four bedrooms above the restaurant, with contemporary comforts such as a king-size bed, organic L:A Bruket toiletries, a hip bath or monsoon shower. Two larger annexe rooms have French doors on to a private terrace, a monsoon shower. Former sous-chef Tomas Topolar is now head chef. His days are spent foraging, pickling, fermenting, curing, harvesting produce from the kitchen garden, while the no-choice menu is devised around the finest ingredients on the night. Typically, it might include wild garlic vichyssoise, lobster, flame-grilled Aberdeen Angus rib of beef with confit duck fat chips. Breakfast in the restaurant includes home-baked pastries, house yogurt, home-made jams.

Hotel details

Address

Horseshoe Road
Bennett End
Radnage
Buckinghamshire
HP14 4EB
England

Telephone

01494 482440

Bedrooms

6.

Open

all year, Wed–Sat for dinner and Sat lunch.

Facilities

snug bar and dining area, semi-open-plan kitchen/dining room, 5-acre garden and grounds, EV charging, restaurant wheelchair accessible, adapted toilet.

Background music

in public areas.

Children

not under 16.

Dogs

not allowed.

Credit cards

MC, Visa.

Prices

D,B&B doubles from £320. Set menu £95.