We are so lucky in Newbury, we have the Greenham Trust, The Corn Exchange, Ace Space, so many things to do and so many good places to eat like the Bladebone and the Newbury as well as Arigato, The Castle and now – tadah! – Henry and Joes.
I first bumped into this dynamic duo when Brebis started doing popups, I so wish they were still around and that we still had pop-ups but Henry and Joes are the silver lining on that particular dark cloud.
When I think of my childhood where I was bought up in Aden our local and only cafe served such things as baked beans on toast, brain and beans on toast, liver and egg on toast, egg and brains on toast, beans and liver on toast – I think you get the idea. Maybe that is why I am so obsessed with good food and not so keen on toast and so happy to see such a great range of independent eateries where I live. However, be warned my lovely readers, they will only stay if they are supported. I cant afford to go as often as I would like (I ALWAYS offer to pay) so when I do go out to eat I love to go to great food providers. My normally happy and optimistic self can be driven to enormous anger and bitterness if I eat something that is bad quality or I could cook better myself. People avoid my snarling and furious self after a bad meal. However all of the eateries above are great and Henry and Joes is a great addition to the Newbury restaurant scene.
This is not a huge restaurant, maybe just over 20 covers so it is a good idea to book on 01635 581751 and it is located at 17 Cheap Street in Newbury.
The menu is interesting, 4 starters, 5 mains, 3 sides and 5 puds including cheese. All of the choices are innovative and exciting. Indeed I went two nights on the trot to try to try as much as possible. There is also a bit of ‘stagery’ (is that a word?) with the starter of truffle feta terrine and sage pesto where the squash veloute is poured at the table. Also, and here is a bonus, I learnt about tomato gastrique as seen below. It added a tang to the veloute which worked so well.
Even the bread and butter at the beginning was home made and delicious.
The squash veloute mentioned earlier
Sorry about the quality of this photo but it had to be included as it was so delicious, risotto “bourguignon” with crispy chicken livers and a hint of balsamic
Soused mackerel, black garlic, beetroot terrine and mouli remoulade, totally delicious
soft as butter pigs cheeks, possibly a signature dish with celeriac cubes and kale
Truly amazing braised ox cheek, burnt carrot, truffle potato, heritage carrots, cavalo nero
Chef Henry looking like he is loving what he is doing, I absolutely adore chefs who are passionate. It is without a doubt the thing that links great chefs.
Chef Henry, and Joe, charming front of house chap, I know they look young and beautiful but remember I am an old bag to whom doctors and police officers look my children. I paid and will definitely return. Lucky Newbury
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They are also going to support West Berkshire Mencap so we are going to arrange a meal for West Berkshire Mencap but that does not affect my opinion in any way, indeed it may give you a chance to come along and support us while eating well. Details to come.
Added to let people know that our Race Day is over half sold out and is a great day out for corporates and just people who want to have a day of fun, food and wine on 2nd March.