It’s a staple of the Great British diet — a childhood favourite that never falls out of fashion.
And bangers and mash in all its varied guises will soon dominate the menu at The Old White Horse pub, in Henley.
New owners Tim and Lisa Sawtell saw a gap in the market for the humble banger, and Mix and Mash promises to be an authority on sausages.
Customers first choose a sausage from the menu, one of 30 which will be changed regularly, made by a butcher near Newbury. Varieties range from the traditional pork and leek to the more adventurous spicy Mediterranean.
Then diners choose a mash, with flavours including mustard, cheese and horseradish, and then a gravy.
Mr. Sawtell, who has run pubs for 20 years, told the Standard: “We saw lots of sausages in the butchers one day and thought it would be a great idea for a pub. It is good, honest English food with a lot of variety. All our sausages will be made from seasonal ingredients.
“People can experiment with the different flavours on offer, or just have the traditional sausage and mash. We will keep the most popular sausages on the menu. We will have another menu as well, and we want to keep the The Old White Horse as a pub, somewhere people can come and have a drink or enjoy a nice meal. Pubs should be pubs.”
The Brakspear owned White Horse is now open after a refurbishment.