Angel Inn

The Angel at Hetton, near to Skipton, sets a remarkably hearty pace as an example for British pubs, which are aiming to fashion a unique experience, to follow. The Angel Inn was the creation of Denis Watkins, who sadly died in July 2004, he was a delightful man, an extremely able chef and always full of bubbling enthusiasm. The Angel has gained almost too many awards to be able to mention, but one highlight was when Denis was given the Catey from Caterer and Hotelkeeper, a tribute from his chosen profession, in 1998.

However, it has been a stalwart fixture of the Good Food Guide for many years, and in 1991 they won the Good Pub Guide's "All Round Dining Pub of the Year", as well as the AA's "Best Newcomer" in 1992.

In the past seventeen years, it has become, above all, a place to enjoy the finest of food, good real ales and a wine list hand picked of extraordinary length and surprising value. All oak beams, separate rooms, nook and crannies, it is a hotch potch of contrasting styles and features, which come together to create an authentic atmosphere reminiscent of a more relaxed and bygone age. In the summer you can dine al fresco on the flagged forecourt overlooking Cracoe Fell.

The Restaurant offers an a la carte menu, and a fixed price menu but only pre 6.45 pm, from Monday to Friday with a fixed price four course menu on Saturdays at £34.50. There is a wide choice of dishes and a specialisation in fresh fish. Sunday lunch 3 course is £22.50. Opening times given are for the restaurant. More informal food, with no necessity to book can be found in the Bar Brasserie, which is open for lunch and dinner every day.

The Angel is most famous for its food. Not the usual 'bought in' re-heated fare, so often termed 'Pub Grub', but everything is absolutely fresh, of the finest quality, prepared by a dedicated and highly skilled kitchen team under the direction of their Head Chef.

The style of the food is Modern British, reflecting British origins but influenced by the cultures and cuisine of many countries, not least France and Italy. Where ever possible, raw products are sourced locally, pork and lamb from the Dales, sausages and cheese from Lancashire. Fish is delivered daily from Fleetwood. Herbs are from their own garden.

All recipes are authentic and whilst the colour of a dish is important, it is the flavour that should live in the memory; for details of specials on their menu and other information visit their Website.

A typical dinner could begin with a choice of: carpaccio of beef - raw thin slices of beef fillet, finished with rocket leaves, parmesan shavings, virgin oil; crisp tomato tart topped with melting goat's cheese; chicken liver parfait toasted brioche, grape chutney or terrine of duck confit mango, Parma ham, port reduction, herb salad.

Following with: roast chump of lamb carved onto buttered spinach, confit vegetables, thyme mash, lamb jus; roast breast of Goosnargh duck, braised red cabbage, argen prunes, red wine jus; chargrilled rib of beef, "béarnaise sauce", homemade chips or halibut viennoise, layered with grain mustard, mushroom duxelle and tomato fondue, with a soft herb crust, chive beurre blanc sauce.

But leave room for their wonderful puddings, like: sticky toffee pudding with caramel sauce; warm apple tart with vanilla ice cream and apple crisps; crème brûlée with crisp tuille biscuits or praline parfait with raspberry coulis.

Latest addition is five luxury suites and a new wine tasting cave over the road in the Angel Barn Lodgings. All studios and suites have been individually furnished to a high standard and decorated to compliment the natural beauty, stone and beams of the ancient building. For residents' convenience they are equipped with mini bars, electric hair dryers, safes and tea and coffee making facilities.