Food | STYLE


Seafood lovers will find plenty of locally caught delights to tempt their palate


Chargrilled vegetables and Briddlesford ‘Halloumi’ make for a vibrant starter


you need for an incredibly satisfying roast.


Slow cooked pork belly covered with a flavourful Madeira and mustard jus was a great alternative, with warm autumnal flavours and delicious crunchy curls of crackling. The accompanying caramelised apple and onion polenta cake made a lighter change from standard potato.


Fish and shellfish are a speciality here, and the half lobster with lime and tarragon mayonnaise was top quality, and of course from local waters.


For dessert the Chef’s Guinness and hazelnut pudding was moist and served with delicious vanilla sauce. Baked citrus cheesecake hit the spot and chocolate ice cream kept the children happy.


The New Inn certainly appears to be buzzing again. Staff are friendly, locals are returning and it’s popular with walkers, cyclists and visitors sailing into the creek. The food is well above your average pub grub standard, and it’s highly recommended for a relaxed Sunday lunch and refreshing walk in the picturesque surrounding countryside.


The Sunday Classic – The New Inn’s roast certainly satisfies


Chef Tony Worthington champions fresh and locally sourced ingredients where possible


“New” but old – there’s cosy character in every nook


A hint of the black stuff – Guinness and hazelnut pudding is a comforting dessert


September and October 2019 71


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