This Angel of the north is an ample Yorkshire beauty, with russet leaves, grey flint and mellow stone abounding. The food is arrestingly good thanks to the skill and precision of chefs Bruce Elsworth and Mark Taft. Starters like “Angel’s Little Moneybag” (a “treasure trove” of seafood in pastry with lobster sauce)and Saddleback pork shoulder with fennel risotto are meltingly gorgeous. They are smartly following with such yummy main courses as local rare-breed suckling pig, Bolton Abbey lamb and seabass fillet with scallops, salmon pâté and fennel sauce.
The World of Fine Dining
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