This month sees the launch of The Mash Inn, an 18th century inn located in the leafy Buckinghamshire village of Radnage, which has been given a new lease of life by restaurateur Nick Mash.
Built in 1745 and lovingly restored over the last year, the inn houses five stylish and comfortable en-suite bedrooms and a 32-seat dining room, located adjacent to a wood-fired open grill and kitchen.
Nick invites his guests to enjoy his unique brand of ‘home from home’ hospitality from the moment they step through the door, greeting them with a welcome drink in the cosy snug or on the terrace, overlooking the inn’s kitchen garden and picturesque surroundings.
The overall interior of The Mash Inn tells the story of Britain’s heritage of furniture making, featuring rustic wooden floors, original beams and furniture and ironmongery hand-worked by local craftsmen. Stylish Bates & Lambourne oak chairs and tables, including a 14 seater communal table crafted from a single felled oak tree are entirely bespoke to the inn, and were designed by Nick himself.
The five upstairs bedrooms have a cosy feel, with stunning views, beautifully crafted king-size Hypnos beds, free standing baths, Wi-Fi and L:A Bruket toiletries. Breakfast is delivered to the room, comprised of an array of homemade baked bread, viennoiserie and foraged fruit jams, as well as buttermilk yoghurts, granola with freshly made Rare Company tea and Climpson & Sons coffee.
Restauranteur and founder of The Mash Inn, Nick Mash 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. Pickling, curing, foraging, tending to our kitchen garden and playing with the hand-built wood-fired cooking range is a normal day at the Mash Inn. I am bored of the traditional set up that we are all so used to, seated at little tables and presented with fuss and nonsense – here you can leave your table and stand in the kitchen and watch the flames dance under the food. There are no more doors between customers and kitchens, it’s a fully interactive and honest experience.”
