| |
Times Magazine 2006
Here is a fine example of that most British of modern culinary phenomena: the village pub remade as a gastronomic destination. The Angel still retains a public bar, with a bar menu, but the usual pub furnishings have been
mainly replaced by comfy sofas. The restaurant, with its wooden floors, well-spaced tables and country house decor, is smart yet reassuringly traditionally. Rod Peterson the co-proprietor and a former Welsh Chef of the Year, is an assured, technically excellent cook, and local ingredients underpin most of his creations. Fantastic burgers are part of the repertoire - glazed with Welsh rarebit and served with own-made chutney, They are not always on the menu, but if you phone ahead he will make them. Otherwise, you could begin with a ravioli of duck, followed perhaps by monkfish or shoulder of welsh lamb."
|
