Latest Reviews
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Beautifully decorated and great service. The food however was not good at all. The starters were better than the mains but my burger was cheap meat an…
Lizzie Baggs
Halfway House
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I ordered the Pork Loin Rib roast which came with braised red cabbage, savoy cabbage, carrots, parsnips, goose fat roasties (approve), proper gravy an…
Lucy Boler
Halfway House
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Nice venue, quite good food...but...why are they always in a hurry about closing kitchen asap? One day maybe brits will learn about working hard and m…
Andrea Di Gioia
Halfway House
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Halfway House is open for Pub. Halfway House serves British dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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3 Reviews on “Halfway House”
Beautifully decorated and great service. The food however was not good at all. The starters were better than the mains but my burger was cheap meat and cheese and smelt like a MacDonalds. My friend could not finish his fish and the two other friends had the corn fed chicken which they said was very average considering the high gastro pub prices. Great place to drink though!
I ordered the Pork Loin Rib roast which came with braised red cabbage, savoy cabbage, carrots, parsnips, goose fat roasties (approve), proper gravy and a Yorkshire pud.Verdicts. The meat itself was superb. It came actually served on the rib bones which was rather cool in a carnivorous sort of way. The meat was tender and still moist and flavoursome. The pork comes from Dingley Dell Pork, as advertised in their menu. I love it when a place gives a shout out to its suppliers and producers. Kudos to you Halfway House for that. The crackling needed a bit of work. It was crisp and snapped yep, but it needed a bit more air too it. For me crackling needs to have that crunch, but it also needs to almost have a honeycomb texture to it something which is achieved by the fat being put under high heat and almost bubbling up, rising and then setting. That produces a crunch that is also chewable. Snap and chew, teeth sinking softly through soft but DRY fat, rather than snap-oh-shit-I-just-broke-a-tooth. But it was good, really good, great flavour…Read more:http://www.foodgoblin.com/london-dining/the-halfway-house
Nice venue, quite good food…but…why are they always in a hurry about closing kitchen asap? One day maybe brits will learn about working hard and making business ?