The Olway Inn
Pubs and Bars with Restaurants
It was a wet and windy Sunday afternoon, but we felt warm and happy as soon as we set foot in the door of The Olway Inn. We were greeted cordially by owner Matthew Baker, who showed us to our table in the spacious dining area, with its exposed beams and brickwork. We were encouraged to take our time over the menu, and sipped a glass of cabernet sauvignon while we deliberated over the Sunday menu. Choosing what to have proved difficult, and we found ourselves in even more of a quandary when we were informed that everything on the menu (right down to the ice cream) was made fresh to order on site by head chef Nicola Cole. I eventually plumped for fresh, tender calamari in crisp golden breadcrumbs, accompanied by a rustic homemade tartar sauce, while my partner enjoyed the pumpkin, leek and Brie tart. With tastebuds prepared for the main course, we enjoyed two Sunday roasts - roast rump of beef with a red wine jus, and slow-roasted pork belly with stuffing, crackling and apple sauce. Both dishes were packed with flavour and cooked to perfection, and fresh seasonal vegetables provided the perfect accompaniment. To round off our truly satisfying meal, we shared a selection of creamy homemade ice creams.
With an extensive menu offering lunch and evenings meals, a separate Sunday lunch menu (booking is advised due to its popularity), and the capacity to cater for up to 80 guests, it is no wonder The Olway Inn has such a faithful crowd of regulars. Join them as soon as possible - you'll want to return again and again.