Modern British dishes from The Mash Inn, Buckinghamshire
Create modern, make-ahead British dishes adapted from this new restaurant with rooms, tucked away in a Buckinghamshire hamlet
Chef Jon Parry’s approach to cooking is simple: respect everything, waste nothing. He’s always fermenting or pickling something, preserving the fruit, veg and herbs grown in the kitchen garden and orchard for use all year round. The Mash’s impressive open charcoal grill and main work station is in the dining room, so guests can wander up to chat while he’s working, and he often delivers plates to the table too. This approach is encouraged by owner Nick Mash, who bought the pub last year. He grew up locally and, after running gastropubs in north London, rescued the pub from closure, renovating it to include a dining room and five stylishly cosy bedrooms. It retains a relaxed and warm welcome – you can still just pop in for a pint and a Scotch egg in the snug, while the imaginative tasting menu attracts guests from far and wide. Nick is serious about supporting local suppliers, from Bates and Lambourne, who designed the huge communal dining table, to serving fizz from local vineyard Daws Hill. Plans for 2017 include an all-british cocktail list using spirits and mixers made in-house, and luxury cabins in the grounds. Tasting menu £45; starters from £6.50; mains from £19 Rooms from £100 per night