Michael Wignall: Michelin-starred chef suggests best festive places to eat in Yorkshire for people on a budget and favourite Christmas recipe to try at home
The Michelin-starred chef Michael Wignall who took over The Angel at Hetton has suggested his favourite places to eat in Yorkshire this festive season for people on a budget.
Angel at Hetton was taken over by chef patron Michael Wignall in September 2018 and his wife Johanna.
The casual and contemporary gastropub site dates back to the 15th century and has established itself in recent years with a Michelin star in 2019..
Michael started his culinary journey at Broughton Park in Chester in his early 20s before moving onto The Old Beams in Staffordshire, Waldo’s Restaurant in the Cliveden Hotel, Michael’s Nook in Cumbria and the Burlington Restaurant at The Devonshire Arms.
He earned or retained a Michelin star at each establishment and in 2007, he started at The Latymer at Pennyhill Park, which was also awarded a Michelin star in 2009.
He worked at Gidleigh Park in Devon where he retained the two Michelin stars.for two years before taking over Angel at Hetton.
Michael has shared his favourite festive places to eat in Yorkshire for those who are looking for low cost and high quality food.
“We go to Ye Olde Naked Man café, in the heart of Settle, all year round,” Mr Wignall said.
“But in the winter, and at Christmastime, I love to go there with the children for hot chocolate with all the trimmings.
“The children love it! Another favourite is The Victoria Inn at Kirkby Malham – their meat and game is sourced from local farmers and butchers, and their fish and chips is great quality.
“The team are lovely and welcoming, and there’s nothing better than sitting by their roaring log fire with a perfectly pulled pint.”
He has shared his go-to Christmas recipe of ‘cured trout’ that people can try at home.
Ingredients
1 side of trout (skin removed, approximately 700g)
100g salt (sea salt flakes)
100g Demerara sugar
Method
1 - “Mix the sugar and salt together. Put half the mixture on a big piece of tin foil, place the trout on top, then spread the rest of the salt and sugar on top of the trout.”
2 - “Wrap the trout tightly in the foil, place between two trays in the fridge, and place a weight on top (a container of milk would work).”
3 - “Leave in the fridge for 8 hours, then remove and wash the salt and sugar off and pat dry.”
4 - “Clingfilm the trout ensuring you maintain a flat surface, place in a flat tray, and freeze until ready to slice.”
5 - “To serve, take the trout out of the freezer 20 minutes before slicing. Slice while still semi-frozen for ease (approximately 5mm thickness).”
6 - “Serve with creme fraiche and lemon or thinly sliced bread and butter.”