Launching on 16 October, the inn dates back to the 16th century and is located in the small parish of Clanfield.
It will retain much of its historic charm with ancient flagstone floors, lime plaster walls, three fireplaces, and heavily beamed ceilings as well as a bar that has been built from reclaimed church panels with a darkened oak top.
Built from traditional Cotswold stone with green casement windows, the old building is covered in grape vines with patrons having to duck to enter through the little wooden door leading into the bar.
The Mason’s Arms will comprise a ‘rabbit warren’ of interconnecting little rooms, as well as a conservatory with high ceilings and a 1920s pewter-topped oyster bar bought from an antiques market in the south of France. Other design elements will include banquettes of mohair green velvet and a huge oak dresser hung and stacked with cups and plates.
Chef Chris Lindsay, who trained under Pierre Koffmann, before becoming sous chef at The Ritz and opening Koffmann’s pub The Muddy Duck, has created a menu to celebrate the British pub. Bar snacks will include The Mason’s scotch egg; cheese ploughmans; whole crab and mayonnaise; and bone marrow on toast.
Larger dishes will include Ragstone rarebit and damson jam; prawn cocktail; white onion soup; Cotswold half roast chicken with onions and bacon; baked sole, brown crab butter and seashore vegetables; and ox cheek pie and mash.
“Much like Orwell and his fictional The Moon Under Water, we want our regulars to occupy the same chair every evening, and to visit as much for the conversation as for the beer,” says Sam Pearman.
