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The Angel Inn

Suffolk, Stoke-by-Nayland - Modern European - Restaurant with rooms - £££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

* Head chef Ruben Aguilar Bel has left and been replaced. Watch for a new review coming soon.* Polished and pristine after a renovation that has left not one of its 16th-century stones, bricks or beams unturned, The Angel is setting the tone for contemporary fine dining in the Suffolk-Essex borderlands. It is very much a destination restaurant, even if the wonky, beamed charm of its interior suggests ‘pub’. Head chef Ruben Aguilar Bel works with superlative ingredients – expect the likes of wagyu beef, Herdwick lamb, fat scallops and wild salmon – and presents them with appropriate finesse. He nods to his native Spain: amuse-bouches might include a hot, crisp Ibérico ham croquette, and Brancaster mussels escabeche finished with warming paprika oil. Summery salmorejo sits well with crab, plated with precision alongside confit octopus, a little caviar, and pieces of sweet Ardleigh strawberry, while the subtle flavour of 'wild' bass is lifted by sultry...

* Head chef Ruben Aguilar Bel has left and been replaced. Watch for a new review coming soon.*

Polished and pristine after a renovation that has left not one of its 16th-century stones, bricks or beams unturned, The Angel is setting the tone for contemporary fine dining in the Suffolk-Essex borderlands. It is very much a destination restaurant, even if the wonky, beamed charm of its interior suggests ‘pub’. Head chef Ruben Aguilar Bel works with superlative ingredients – expect the likes of wagyu beef, Herdwick lamb, fat scallops and wild salmon – and presents them with appropriate finesse. He nods to his native Spain: amuse-bouches might include a hot, crisp Ibérico ham croquette, and Brancaster mussels escabeche finished with warming paprika oil. Summery salmorejo sits well with crab, plated with precision alongside confit octopus, a little caviar, and pieces of sweet Ardleigh strawberry, while the subtle flavour of 'wild' bass is lifted by sultry romesco, a dish presented with the flourish of a smoke-swirled cloche. A citrus sorbet and gin foam pre-dessert resets the palate so that the delicacy of set buttermilk with strawberries, an oat crumble and flirty Champagne sabayon can properly be enjoyed – or you could go tropical with a 'piña colada' dessert of coconut and pineapple parfait, passion-fruit cream and matcha tea feuilletine. The wine list encourages exploration with a strong by-the-glass offer that includes a powerhouse Barovo from the Tikveš winery in northern Macedonia (recommended with the wagyu ribeye, beef cheek and a Shetland Black potato dish), and a Chardonnay from the Sanford Winery in California, to go with the bass.

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VENUE DETAILS

Polstead Street
Stoke-by-Nayland
Suffolk
CO6 4SAGB

01206 263245

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OTHER INFORMATION

Accommodation, Private dining room, Separate bar, Parking, Electric car charging, Credit card required

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