Out & About February 2017

Peach tarte tatin on an all-butter pastry, rich dark chocolate torte, cheesecake in a glass and a ‘theatrical’ upside-down crème brûlée are among a tantalising choice of desserts. To browse the full menu, visit the website www.thehalfway-inn.co.uk

The slow-cooked lamb remains on the mains list, alongside saffron butter- cooked charred turbot, pan- roasted saddle of venison or lamb cannon and, “for the real carnivores”, a 26-day aged 12oz rib eye or 14oz sirloin steak. For the non-meat eaters, there’s creamy wild mushroom tart or sweet potato and okra curry. There are also daily specials.

The new menu for 2017 includes starters like tempura chicken with sweet chilli sauce, pressed game terrin of local pheasant, partridge and venison, Halfway cured salmon or a sharing baked camembert infused with honey and rosemary, served with sour dough.

The theatrical and welcoming interior is the handiwork of Magda Callery

Bearing in mind there was dessert to come, the size of the lamb defeated me – a good job then that they happily supply doggy-bags for such eventualities – and the ‘left-overs’ fed two of us at home the following day. Our other mains, a fish dish, was a great choice too; a significantly-sized pan-roasted salmon in a creamy mussel and lentil marinara. And so to dessert – after downing a couple of shots of warming cherry vodka with a toast of ‘nostrovia!’ to the inn’s attentive and friendly Polish staff. The smooth and creamy lemon posset – a medieval hot drink made with curdled milk, now reinvented as a modern dish similar to a syllabub – was cut through with sharp citrus

zest and topped with raspberries and a cherry, served with a crumbs of lemon sherbet and drops of raspberry coulis. It came under a riot of spun sugar – great practise on ‘delicate’ for the kitchen apprentice. Similarly, the deep custard tart, with just the right wobble, was served with coulis, redcurrants and a dramatic spun sugar-spiked strawberry. Heaven. Pretty as a picture, both dishes cleansed the palate and brought a smile to our faces. All good things come to an end, however, and we had to venture into the sub-zero night again. We didn’t mind a bit, feeling that warm glow of satisfaction which comes from having eaten well.

James Callery and his son Kris

Starters from: £4.75 to £8.25, or £13.95 to share Mains from: £13.00 to £26.00 Desserts from: £5.50 to £11.00 for an English cheeseboard

The Halfway Inn, Bath Road, Newbury RG20 8NR 01488 608 115 info@thehalfway-inn.co.uk www.thehalfway-inn.co.uk

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