The Angel Restaurant
As soon as you walk through the door of this 16th-century coaching inn you are immediately welcomed. The day’s stresses simply melt away at the sight of the crackling log fire, cosy leather sofas and a glance of the mouth-watering menu.
Patron Trevor Bosch has been at the helm of The Angel for 20 years and heads up a team of five chefs, creating imaginative and varied dishes. Diners will be presented will a set three-course menu, winter fish-based specials and a comprehensive à la carte menu.
I started with a smoked Cheddar souffl é with Parmesan cream and herb oil, while my partner ordered gin-cured halibut with Cornish crab and lemon tonic gel. These were followed by a trio of Dingley Dell pork; a fi llet wrapped in Parma ham, a succulent pork belly and braised pork cheek. My guest chose a chargrilled fillet of British beef with wild mushroom stroganoff. Both dishes were cooked to perfection and beautifully presented. Desserts were of a similar calibre. We shared homemade profiteroles with Chantilly cream and dark chocolate, and a sticky toffee pudding with honeycomb ice cream, which was sublimely gooey with just the right amount of sweetness.
The Angel Restaurant showcases sophisticated cooking and boasts a well-chosen award-winning wine list. We visited in the cold winter months and were snug beside the fire, but we glimpsed an al fresco area and could easily imagine balmy sunny days at The Angel Restaurant, enjoying good company, fine wine and delicious food.