September 2016 saw the launch of The Mash Inn, an 18th century inn located in the leafy Buckinghamshire village of Radnage, which had been given a new lease of life by chef-turned-hotelier Nick Mash. Built in 1745 and lovingly restored over a 12-month period, the inn houses five stylish bedrooms and a 32-seat dining room, located adjacent to a wood-fired open grill and kitchen.
The Mash Inn is the first hotel venture for Mash, who until now has remained within the confines of his comfort zone in restaurants. Clearly at home in a kitchen and coming from a family of fruit and vegetable purveyors, foraging food or concocting menus, it comes as no surprise that the food offering at The Mash Inn has become one of its hot talking points.
Mash’s attitude to food is to let it speak for itself – no dressing and show it how you grow it – with fruit, herbs and vegetables grown in the hotel’s kitchen garden. Ingredients are then cooked on an open fire in a bid to break down the barriers between customers and kitchens.
Jon Parry heads up the kitchen day to day, after starting his career at the twice Michelin-starred Tom Aikens in Chelsea, before moving to the The Bull & Last in North London and then onto one of Adam Byatt’s properties in south London.
Promising simple, old fashioned hospitality, Mash has based his business model on back-to-basics hotelkeeping. Nick says: “I want folks to be able to come out here, get back to nature, eat nature and get back to a childhood of hiking through fields, living without frills and get a taste of being in working farmland.”