Content area
Full Text
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 boud.n noir in his restaurant, he can glimpse the es rate 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-srocked larder. Wignall is thrillsd 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."
Having arrived in Hetton eight mor.ths ago, Wignall is overseeing what he calls the "evolución" of the restaurant, introducing the comp.ex artistry that rewarded him with two Michelin stars during his two-yeai stint at Gid.eigh Park in Chagford, Devon, from which he departed in January 2018.
Wignall took over the inn in September 2018, together with his wife, Johanna, and investors James and Josephine Wellock...