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 nineteen 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 early bird and an á la carte menu Monday to Thursday. On Friday they serve an early bird menu and a fish á la carte menu. A fixed price menu is served for Saturday dinner at £34.50 and Sunday lunch at £22.50. Opening times given are for the restaurant. There is a wide choice of dishes and a specialisation in fresh fish. 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' reheated 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. Wherever possible, raw products are sourced locally, meat and game from the Dales and Lancashire, sausages and cheese from Lancashire. Fish is delivered daily from the East and West coasts and 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.

A typical dinner could begin with a choice of seared wood pigeon breast with wild mushroom and beetroot risotto; leek, pear and blue cheese tart with confit cherry tomatoes and aged balsamic dressing; a little 'moneybag' of seafood baked in crispy pastry, or Angel's black pudding with mustard velouté.

Following with roasted loin and braised flank of Bolton Abbey lamb, with ratatouille, basil mash and rosemary sauce; Goosnargh chicken breast, thyme mash, confit tomatoes, chanterelle and red wine sauce; and char-grilled rib eye of beef, sautéed French beans, spinach, Jerusalem artichoke, oxtail and mushroom tortellini, bordelaise sauce. But leave room for their wonderful desserts, like sticky toffee pudding with butterscotch sauce; a selection of seasonal fruits with peach and basil sorbet, and caramelised banana praline parfait with fruit coulis.

A relatively recent addition is the 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 all rooms are equipped with mini bars, electric hair dryers, safes and tea and coffee making facilities.

For details of specials on their menu and other information visit their Website.