Gabriel Machin Butchers and The Oarsman in Marlow are transforming The Three Tuns, bringing an exciting new chophouse to Henley. Lesser cuts, smash burgers, and the best off the butcher’s block will be on offer.

No, it’s not going to be just chops on the menu, the term originates from London ‘chophouses’ that started in the 1690s serving various cuts of meat in individual portions called “chops”.

What began as an idea years ago over the counter at local butchers Gabriel Machin in Henley has now come full circle as Barry, the butcher, and his long-standing customer Nigel Sutcliffe (owner of award winning The Oarsman in Marlow) have fulfilled their joint dream and together acquired The Three Tuns pub in Henley, due to open in May 2025.

This passion project is all about paying homage to this much loved, iconic part 13th century historic pub and giving it the attention it deserves. Together, they aim to create a welcoming space for the local community to enjoy warm hospitality, top-quality butcher’s cuts, and great beer. Starters will include Gabriel Machin Oak Smoked Salmon with Celeriac Remoulade; Ham Hock Terrine with Piccalilli and Fennel & Nduja Cambridge Sausages. The mains will be determined by Barry’s butcher counter and will include a selection of meats and fish cooked on the robata grill.

After a light refurbishment, the pub will reopen in May with a new menu offering great value, along with a Burger Shed at the back serving smash burgers to enjoy at the pub or take away, all while you relax with a pint in the courtyard.

The Three Tuns will be run by the team from The Oarsman, with the kitchen headed up by The Oarsman’s Executive Chef Scott Smith, and the front of house run by General Manager Patrycja Gajda.

Scott shared his excitement with Experience Henley about collaborating with the neighbouring butchers. He mentioned that having the opportunity to choose the prime cuts direct from butcher’s counter is a perfect scenario. However, what excites him the most is the chance to create dishes using like lamb breast, other lesser cuts and butcher’s scraps that are usually discarded, emphasising his commitment to nose-to-tail dining and sustainability. Scott also hinted that the menu would feature dishes inspired by his Scottish heritage.

Nigel from Truffle Hunting consultancy has been a long-standing customer of Barry’s, and the duo had jokingly discussed their plans for the pub next door for over 25 years. Nigel is no stranger to the hospitality industry, having previously held positions including Director of The Fat Duck – working hand-in-hand with Heston developing the restaurant’s platform to become known as ‘The World’s Best Restaurant’, as well as Managing Director of The Crazy Bear Group of hotels and restaurants.

Nigel says, ‘Gabriel Machin is such an institution in Henley – and rightly so – selling the highest quality cuts of meat, and fish and Barry is such a well-loved and well-respected figure in the community. I’ve always loved the idea of buying the pub next door, using Barry’s incredible produce combined with Scott’s talents in the kitchen to create something special. Our aim is for The Three Tuns to be a beloved space for the local community to enjoy great food, wine and ales in a warm and welcoming environment.’

With The Fat Duck and The Crazy Bear Group being in Nigel’s impressive back catalogue, we think that the The Three Tuns is walking into an interesting new era with a nod back to the history of chophouses and the age of the pub with an exciting new experience and offering.