Michael Wignall's love of quality ingredients and the location of his new restaurant in the produce-rich Yorkshire Dales is a match made in heaven. Stephanie Sparrow pays a visit
Most chefs dream of having quality produce on their doorstep, but for Michael Wignall, this is an everyday reality.
From the threshold of the Angel, his new venture in the Yorkshire Dales village of Hetton, the chef-patron can see a pond used by the same wild ducks that he serves with boudin noir in his restaurant, he can glimpse the estate that produces farmed trout that will be smoked for a salad, and with a renowned beef producer mere minutes away, he appreciates that the Angel sits in the middle of a well-stocked larder. Wignall is thrilled by the locale, but his passion for quality does not prevent him from buying "from wherever the best is. I believe chefs have a duty to source amazing ingredients and producers."
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In