A 16th century inn is ready to reopen after an extensive refurbishment.
Sam and Georgie Pearman will open The Mason’s Arms with rooms above in Clanfield, near Bampton, next month.
The pub was bought by their hospitality group Country Creatures, which also owns the exclusive hotel The Double Red Duke opposite the pub, for £1.4million in September 2023.
Built of traditional Cotswold stone with green casement windows, the old building is covered in grape vines with hand painted signs in British racing green with gold lettering.
Formerly called The Clanfield Tavern and once owned by Marston’s Brewery, the new owners have reverted to its original name The Mason's Arms.
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The refurbishment has been designed and project managed by Ms Pearman to retain much of its 16th century charm with ancient flagstone floors, lime plaster walls, heavily beamed ceilings and a piano tucked in the corner.
Patrons will duck to enter through the little wooden door leading into the bar which is built from reclaimed church panels and will be furnished with pumps and taps for ales and ciders, while an original little shuttered window will act as a service hatch into the garden.
Three fireplaces will be roaring in the colder months, discovered through the rabbit warren of interconnecting little rooms, lit with blackened wall lamps made by a local blacksmith.
There will be chestnut leather banquettes with old pitch pine tables, upholstered armchairs next to the fire, Kilim and Persian rugs, a hidden ‘Card Room’ papered with William Morris Snakeshead - nearby Kelmscott Manor was the home of William Morris - and a feasting room.
The conservatory has an original 1920s pewter-topped oyster bar, which the Pearmans found in an antiques market in the South of France, and had shipped back, with its very own Guinness taps and ice filled sinks of Champagne bottles.
Banquettes in mohair green velvet will line the space for dining, and there will be a huge oak dresser hung and stacked with cups and plates.
Chef Chris Lindsay, who trained under Pierre Koffman, before becoming sous chef at The Ritz and opening Koffman’s pub The Muddy Duck, has "written a menu to celebrate the British pub with robust English fare".
The bar will list The Mason’s scotch egg, Cheese Ploughmans, whole crab and mayonnaise and bone marrow on toast.
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Longer lunches might start with Ragstone rarebit and damson jam, prawn cocktail and white onion soup followed by Cotswold half roast chicken with onions and bacon, baked sole, brown crab butter and seashore vegetables, ox cheek pie and mash - to be served alongside bowls of pink firs with rosemary and salt - before finishing with The Mason’s Arms sticky toffee soft serve.
Mr and Mrs Pearman have been owners and business partners for years, having founded both The Double Red Duke and Cubitt House, one of London’s finest pubs.
Mr Pearman said: "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. And of course, to be particular about our drinking vessels."
Mrs Pearman added: "Frothy pints, Scotch Eggs and a Sunday roast with the dogs and all the children, or a sleepy afternoon with a book in front of the fire – the cellar will be stocked and there is a sense of such great anticipation for our first guests – locals and travellers alike."
The Mason’s Arms will open on October 16.
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