Foodie Inspiration With Chef Michael Wignall

We were delighted to reopen our doors on 17 July following the closure due to COVID-19. Even though we are now living in very different times, we want the experience at The Angel to be as memorable as always, and so we have put some extra precautions in place to keep our guests and our team as safe as possible.

During the closure we have been able to continue with the refurbishment of our beautiful building. This has enabled us to upgrade our offering and improve our facilities including utilising the bar and our outdoor terrace.

As always, we will offer lunch and dinner from Thursday to Monday, with an a la carte and tasting menu available. Thank you to everyone who has supported us during the closure, it means the world to us. We are so happy to be back.


We so missed exploring and eating out during lockdown. As soon as it was announced that hospitality could start to reopen, we booked tables at the Parkers Arms in Newton-on-Bowland and The Star Inn at Harome.

As always, a warm welcome awaited, followed by fantastic food. Very well thought out precautions had been put into place, which made us feel safe and comfortable.


Like many during lockdown, we made a conscious effort to utilise the fresh herbs and vegetables available from the garden. And of course, I had time for lots of foraging in local hedgerows and moorlands – including watercress, sweet cicely, woodruff, yarrow, wild fennel and reindeer moss.

Wild garlic was in abundance this year – we used the scapes and buds for pickling and leaves to make oil, which we freeze down in small batches and are now using in the kitchen. We have a fantastic turbot on the menu at the moment, using the wild garlic oil we foraged in the spring.

It’s great to see hand-picked produce coming to life on the plate in the restaurant again. That’s what it’s all about. I also spent many hours perfecting my kombucha, flavouring with some of the foraged ingredients. English berries are now in abundance, but it’s a bumpy year for English strawberries, due to the early warm weather – and no Wimbledon!


Lemon sole
Serves 4

4 lemon sole fillets (get your fishmonger to scale and fillet for you)

100g tapioca pearls

3 sheets of nori seaweed

300ml of sunflower oil (for frying)

100g samphire

100g sea aster (use 4 leaves of baby gem if you can’t get sea aster)

150g unsalted butter

10g dulse seaweed seasoning

10g whipping or double cream

150ml of fish stock


Tapioca cracker

For the tapioca cracker, put 500g of water into a saucepan and bring to a boil. Add the tapioca and cook for 18-20 minutes until cooked and transparent.

Strain off the water and place the tapioca into a blender, whilst still hot.

Add the 3 x Nori sheets (you can cut these up to make it easier to blend) and blend on high speed for 3 minutes or until fully incorporated.

Once blended and still warm, spread the mixture thinly onto silicon paper, as thin as you possibly can (1-2mm in thickness).

Place on a tray or wire rack and allow to dry for at least 24 hrs in a warm place (you can put in a fan oven set at 60°C).

Once dry and crisp (it should feel like a sheet of thin plastic), heat the oil in a small saucepan to approx 200°C, break the tapioca sheet into a few pieces and with some tongs fry one piece at a time. Do a tester first with a small piece, it should puff up immediately. It takes 10-15 seconds to cook.

Remove from the oil with the tongs and place on to kitchen paper to drain.

Lemon sole

Place your fillets, skin side up on a lightly buttered non-stick tray, then place a light buttered silicon paper on top of each fillet. Set aside at room temperature until ready to cook.

Seaweed butter

Reduce the fish stock by half and add the 10g of cream. Remove from the heat, add the dulse seaweed seasoning and whisk in 100g of diced unsalted butter.

Add the butter cube by cube, slowly (the idea is to emulsify the sauce, so take your time with it). Check your seasoning, may need a little sea salt and a squeeze of lemon or lime. Or you can always put a couple of drops of good quality white wine or cider vinegar.

To finish

To finish, place the lemon sole fillets on the lowest point of the grill, with the paper still on top and lightly grill for 3-4 minutes (until the fish looks white in colour), remove and leave to rest, to allow the fish to finish cooking.

While the fish is cooking, lightly warm the seaweed butter, whisking occasionally. Add the samphire, sea aster or lettuce to lightly wilt. Lightly season the fish, with a small amount of sea salt, carefully lift onto the plate. Spoon around the seaweed butter and sea vegetables and place the nori crisp onto the fish.