The Angel

Deep within the Yorkshire Dales sits The Angel, a stunning stone-built inn with 15C origins, which now has a modern Nordic style courtesy of polished concrete floors and light wood furnishings. Classic combinations are to the fore but are subtly modernised and refined, with dishes demonstrating a simplicity that allows every ingredient to shine. The exuberant service team enhance the experience, and the bedrooms – which are spread around the village – mix the classic and the contemporary.

Michelin-starred status in 2025

• The Angel at Hetton was awarded a Michelin Star in 2025, marking a dramatic ascent for a rural pub-restaurant and highlighting chef Michael Wignall's modern approach to fine dining.

A chef's brand beyond the plate: Michael Wignall Gin and Fragrances

• The venue promotes its own Michael Wignall Gin (noted as SOLD OUT – COMING SOON) and features a Fragrances section, signaling a notable cross-branding move from kitchen to product lines.

Casual, contemporary fine dining in a gastro-pub setting

• The restaurant is described as casual elegant with a modern, technical, and meaningful menu, blending Michelin-level cuisine with a relaxed, non-traditional fine-dining vibe and aiming to provide a welcoming experience for all diners.

Signature Ingredients

• Yorkshire Dale game: A cornerstone of The Angel’s seasonally driven repertoire, featured prominently in the Terrine starter. It’s sourced locally in Yorkshire and showcased through a pressed preparation alongside duck liver, Muscat grapes, celery gel, and parched peas with aged vinegar, delivering deep game sweetness balanced by bright acidity.
• Hand-dived North Sea scallops: A hallmark of the seafood program, served with textures of cauliflower, polonaise, and curry. The use of truly fresh, hand-dived scallops anchors the restaurant’s seafood storytelling with pristine sweetness and superb texture control.
• North Sea cod: A signature main featuring cod with haricot beans, sea vegetables, and a gnocchi cassoulet. This dish highlights local fish provenance, briny botanicals, and comforting yet refined starch components.
• Cured and torched Mackerel: Demonstrates bold technique and modern flavor building, accompanied by cucumber, sardine dressing, taramasalata, and crisp sourdough for contrast and umami depth.
• Yorkshire Partridge: A British game classic elevated with Alsace bacon, sprouts, bread sauce, and root vegetables, illustrating the kitchen’s ability to pair regional ingredients with global influences.
• Loin of venison: Venison presented with black pudding crumb, parsley, pine, artichoke puree, and venison skin, emphasizing forest-foraged character, refined texture, and multi-layered umami.
• Aged Yorkshire beef: Aged fillet with oyster mushroom ketchup, fondant potato, and parsley; showcases local beef enlivened by a deep, mushroom-driven umami and modern plating.
• Celeriac and mushrooms (Hen of the Woods) with black garlic and winter truffle: Salt baked and smoked celeriac paired with Hen of the Woods, black garlic, and luxurious winter truffle, highlighting vegetarian-forward artistry and precious fungi-driven aromatics.
• Muscat grapes and preserved lemon accents: Noted in the Terrine and Lamb dishes, these components provide a balancing sweetness and bright citrus lift that tie together diverse meat courses.
• Pine nuts and Moroccan spice notes: Present in the Lamb dish, offering textural crunch and warmth that complement preserved lemon and aromatic spices.
• Oyster mushroom ketchup: A distinctive condiment used with beef, contributing a rich, savory umami backbone and signaling the kitchen’s contemporary flavor-building approach.

Tasting Menus

• Sparkling Summer Lunch (5-course tasting): £70 per person, includes a glass of Ambriel's Wendling Blanc de Blancs 2018.
• Five Course Tasting
• Ten Course Tasting
• Taste of the Season

Signature Dishes (selected menu items with prices)

Starters

• Terrine — £7.95
• Trout Salad — £10.25
• Lamb — £9.95
• Celeriac — £9.50
• Scallops — £14.00
• Mackerel — £8.95

Mains

• Beef (Aged fillet of Yorkshire Beef, Oyster mushroom ketchup, fondant, parsley, chips) — £29.95
• Plaice (Plaice, tempura, hash potato, tomato and shellfish sauce) — £22.00
• Partridge (Yorkshire Partridge, Alsace bacon, sprouts, bread sauce, root vegetable) — £17.50
• Cod (North Sea cod, haricot blanc, sea vegetables & gnocchi cassoulet) — £19.95
• Onion and Mushroom (Onion, poached quail's egg, jerk seasoned parsnip, forest mushrooms) — £17.50
• Venison (Loin of venison, black pudding crumb, parsley, pine, artichoke puree and skin) — £23.95

Desserts & Cheese

• Cheese — £11.00
• Snickers — £9.50
• Bread and Butter — £6.50