The Mash Inn

Radnage, Buckinghamshire

It is all about earth and fire at Nick Mash’s red brick 18th-century pub, reinvented as a restaurant-with-rooms, amid a rural community of hamlets. More

Good Hotel Guide Review

It is all about earth and fire at Nick Mash’s red brick 18th-century pub, reinvented as a restaurant-with-rooms, amid a rural community of hamlets. Nick’s family have farmed in the Chilterns for generations, and he wants guests to reconnect with the land. In a semi-open kitchen, using a flame grill, Jon Parry cooks produce picked from the kitchen garden, foraged, or sourced from the farm, in dishes such as confit duck leg, haricot beans and monk’s beard. Fish is delivered within 24 hours of landing. The night’s set menu might include Jerusalem artichoke soup, pork and rhubarb, potato and black truffle, and beeswax and buttermilk panna cotta. ‘We called in unannounced and scruffy for lunch on a busy Sunday,’ relate Guide insiders. ‘Nick was very much in evidence, helped by his son.’ There was a ‘pubby atmosphere’, ‘a nice terrace for alfresco dining’, and ‘everyone was having a good time’. Bedrooms have a king-size bed, a shower or freestanding bath and L:A Bruket toiletries. In the morning, freshly baked croissants, home-made jam, granola, porridge or buttermilk yoghurt are brought to the bedroom door.

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, 5-acre garden and grounds, 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. Lunch Wed–Fri £25, Sun £45, set dinner menu Wed–Sat £80.