Out & About July 2017

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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.
The Halfway Inn, Bath Road,
Newbury RG20 8NR
01488 608 115
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
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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 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.
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
James Callery and his son Kris
The theatrical and welcoming interior is the handiwork of Magda Callery