- Location
- West Yorkshire
I've previously mentioned The Angel Hetton on here, Michael Wignall's 1* establishment in North Yorkshire. They have started doing "The Angel To Go", a 5 course menu to to take away - cost is £70 per couple with everything provided for all 5 courses. There are also several extras you can purchase as add ons (e.g. beers, wines etc), we just added a loaf of their very good sourdough and I attempted to do my own flight of matched wines, mainly using things I had in small formats.
Everything came in a neat box, with different components vacuum packed, wrapped or boxed. Full instructions were also provided, with only the duck main course really requiring any effort of culinary skill:
The white bean veloute was simple but well made - rich and creamy, the wild garlic oil adding a lovely hit of flavour to it. This was Vicki's favourite course. We had a well aged half bottle of Bollinger NV with this, the bubbles working their magic to lighten the dish.
The cured trout was my favourite course - beautifully textured and subtly cured to retain freshness. Lemon yoghurt and fish roe added depth. Matched with a glass of Morgenster White Reserve 2015 (Sauvignon/Semillon).
Main course of duck divided us - Vicki felt it was too rich and salty (specifically the confit leg hash brown) but I loved it and thought the bok choi and Chinese spices in the sauce offset the richness very well. Best wine pairing of the night, a half of Qupe Syrah 2014 had the perfect body and fruitiness to complement the duck.
We had dessert next, a pre prepared chocolate delice with rhubarb gel. Despite not generally being big fans of chocolate desserts we both really enjoyed this, as it was neither too intense nor too sweet. The gel gave a lovely fresh acidity, though didn't particularly taste of rhubarb. Paired with a quarter bottle of Royal Tokaji Aszu 5 Putts 2013.
Finally 3 cheeses (although I added a 4th that needed using up) from The Courtyard Dairy with various standard accompaniments. Decent quality, especially the Young Buck blue. Paired with a quarter bottle of Graham 10 year old Tawny.
I was pleased with my wine pairings on the whole, especially the Syrah with the duck, and also the fact that our total alcohol consumption was reasonably sensible, despite having 5 different wines (probably just over 3 quarters of a bottle each in total over approx 4 hours).
All in all, it was a very enjoyable experience and good value too for some restaurant quality ingredients well prepared. You don't need to be a culinary whizz to finish the dishes, although a level of confidence would have been required for the duck.
I would definitely recommend this and will probably do it again a couple of weeks.
Everything came in a neat box, with different components vacuum packed, wrapped or boxed. Full instructions were also provided, with only the duck main course really requiring any effort of culinary skill:
The white bean veloute was simple but well made - rich and creamy, the wild garlic oil adding a lovely hit of flavour to it. This was Vicki's favourite course. We had a well aged half bottle of Bollinger NV with this, the bubbles working their magic to lighten the dish.
The cured trout was my favourite course - beautifully textured and subtly cured to retain freshness. Lemon yoghurt and fish roe added depth. Matched with a glass of Morgenster White Reserve 2015 (Sauvignon/Semillon).
Main course of duck divided us - Vicki felt it was too rich and salty (specifically the confit leg hash brown) but I loved it and thought the bok choi and Chinese spices in the sauce offset the richness very well. Best wine pairing of the night, a half of Qupe Syrah 2014 had the perfect body and fruitiness to complement the duck.
We had dessert next, a pre prepared chocolate delice with rhubarb gel. Despite not generally being big fans of chocolate desserts we both really enjoyed this, as it was neither too intense nor too sweet. The gel gave a lovely fresh acidity, though didn't particularly taste of rhubarb. Paired with a quarter bottle of Royal Tokaji Aszu 5 Putts 2013.
Finally 3 cheeses (although I added a 4th that needed using up) from The Courtyard Dairy with various standard accompaniments. Decent quality, especially the Young Buck blue. Paired with a quarter bottle of Graham 10 year old Tawny.
I was pleased with my wine pairings on the whole, especially the Syrah with the duck, and also the fact that our total alcohol consumption was reasonably sensible, despite having 5 different wines (probably just over 3 quarters of a bottle each in total over approx 4 hours).
All in all, it was a very enjoyable experience and good value too for some restaurant quality ingredients well prepared. You don't need to be a culinary whizz to finish the dishes, although a level of confidence would have been required for the duck.
I would definitely recommend this and will probably do it again a couple of weeks.