Michael Wignall

One of Britain's most accomplished chefs, Michael Wignall.

He earned two Michelin stars at The Latymer in Surrey, near London, in 2012, and later maintained two stars at Gidleigh Park in Devon, southwest England. He is among the relatively few British chefs to have held two Michelin stars at different restaurants.

In 2018, he embarked on a new chapter by taking over The Angel at Hetton, a historic gastropub in the small village of Hetton in Yorkshire.

Housed in a 15th-century building, The Angel is a celebrated establishment that has played a pioneering role in British gastropub culture since the 1980s.

Wignall himself had fond memories of visiting the restaurant when he was younger. Returning some 20 years later, he was captivated not only by the character of the building but also by the beautiful countryside surrounding it.

Set against the backdrop of The Angel at Hetton, this debut book brings together the culinary techniques and sensibilities that Michael Wignall has developed throughout his long career.

Beginning with snacks and progressing through spring, summer, autumn, and winter, the dishes draw inspiration from Yorkshire's natural landscape and changing seasons, expressed through precise techniques and inventive combinations.

His cuisine is characterised by delicate compositions that bring together multiple ingredients and cooking techniques while allowing each element to retain its distinct identity, alongside elegant plating that makes thoughtful use of negative space. Despite the complexity of the preparation involved, the finished dishes convey a remarkable sense of refinement and lightness.

The first part of the book presents the finished dishes through beautiful photography, while the second section, "THE RECIPES," provides detailed recipes for the individual components that make up each creation.

The book also explores Wignall's personal journey, the history of The Angel at Hetton, and his approach to cooking, offering much more than a conventional collection of recipes.

After decades at the forefront of British gastronomy, Wignall has developed a cuisine that reflects both his experience and the distinctive landscape of Yorkshire.

Across 420 pages, this volume reveals the beauty of his current cooking and the meticulous craftsmanship behind every finished dish.