The story
The Stag at Mentmore in Cheddington anchors its reputation on consistently excellent Modern British cuisine. An impressive stone edifice standing over the village green, this gastropub survived a sudden closure in 2018 when forty-two local shareholders pooled their funds to secure its future. A thorough renovation created a capacious dining room with polished parquet floors, a softly backlit bar, and a central wood-burner. Laid-back staff and devoted locals now cultivate a congenial atmosphere that rewards repeat visits.
Leading the kitchen is Head Chef Martin Lee, a three-time National Chef of the Year semi-finalist who previously worked at Hartwell House. His approach centres on Modern British cooking that prioritises environmental mindfulness alongside robust flavour. The team actively partners with regional producers to support regenerative farming practices while swapping imported ingredients for locally grown alternatives such as broad beans. Menus balance refined techniques with familiar pub comforts, featuring a smoked haddock and parsley scotch egg, pan roasted sea bream with chorizo crumble, and a BBQ spiced sirloin accompanied by braised ox cheek.
Beverage service complements the food through an adroitly annotated wine list that moves freely between established European regions and emerging New World vineyards. Regulars frequently return for 1847 ale brewed exclusively for the venue by the nearby Tring Brewery. During warmer months the conversation naturally spills outdoors onto the re-landscaped beer garden, where the establishment maintains its proud commitment to community ownership. This blend of thoughtful drink curation and open air dining explains its recent selection in The Good Food Guide and its dual AA Rosette status.
Recognition
Details
History
2 Rosette Award for Culinary Excellence
An impressive stone edifice just off Mentmore’s village green, the Stag was famously rescued from closure and taken into community ownership by 42 local shareholders in 2020. An extensive lockdown refit has resulted in a classy, capacious modern interior with parquet flooring, a backlit bar, pricey-looking wallpaper and a wood-burner. Best of all, though, is the congenial feel to the place, helped by happy locals and friendly, laid-back staff. The menu holds plenty of interest, especially in the evening when ‘pub classics’ (burgers, pies, steaks) are joined by more elaborate, contemporary compositions. Adventurous touches abound, although some ideas work better than others. To start, a diminutive fillet of coconut-cured sea bream made a fine pairing with tangy grapefruit segments – though sugary candied chilli was a questionable addition. Likewise, pickled beetroot happily partnered a boldly flavoured goat's cheesecake with a topping of grated walnut – but was the blob of apple jam needed? There were no complaints about a juicy main course of roast duck breast with mouth-watering blackcurrant jus, boosted by some assertive spicing: cinnamon in the well-filled duck-leg pithivier; star anise in the shredded cabbage. Our sumac-marinated pork chop was also a neat, highly savoury idea. Puddings can be equally intricate affairs, note the rich, intense (and highly enjoyable) dark chocolate crémeux with cherry and kirsch compôte. Otherwise, drinks include 1847 ale (produced for the pub by the local Tring Brewery), and an adroitly annotated wine list hopping between the Old and New Worlds. In summer, the beer garden comes into play at this proudly community-focused enterprise.
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