Michael Wignall

Chef Michael Wignall's culinary philosophy is rooted in a lifelong passion for food, sparked by his mother, a pâtissier who cooked everything from scratch, and extensive childhood travels that exposed him to diverse global cuisines. This early immersion fostered a deep appreciation for quality produce, which was further solidified during his formative years working in Spain. He emphasizes a rigorous work ethic, dedication, and the importance of self-belief, seeing culinary excellence as a continuous journey of learning, dining out, and trying new foods. His vision for The Angel at Hetton, his "passion project" with his wife Johanna, was to transform it into a destination restaurant in a rural setting, offering both tasting menus and a flexible à la carte option to cater to guests staying multiple nights. Wignall's commitment to quality sourcing is paramount; he collaborates with "fantastic British suppliers," both local and across the wider country, many of whom he has worked with for years. This includes an exclusive partnership with a Devon-based lamb supplier for organic, milk-fed Pyrenees-style Petty Lay lamb, utilizing local asparagus from Spilmans, celebrating the British fruit season, and incorporating game from the adjacent woodlands. At Gidleigh Park, he famously leveraged a large kitchen garden, exemplifying his ethos of "utilising what’s around you." While acknowledging the significance of Michelin stars as a benchmark and a testament to team effort, Wignall firmly believes chefs must "stay true to themselves and not produce things just because they think it will get them a star." He maintains a hands-on management style, working alongside his team in the kitchen, believing that a leader must be as dedicated as those they lead. His philosophy is one of constant evolution, always striving to improve, stating, "We’re still not exactly where we want to be, still striving to get better and better." Chef Michael Wignall's culinary approach is defined by its intricate complexity and meticulous harmony. He creates dishes that often feature "quite a lot of ingredients on the plate," yet his mastery lies in "making everything work together," ensuring each component contributes to a cohesive experience. Aesthetics are important, with presentation aiming to be "pretty," but the fundamental priority is that "the tastes and textures should complement each other and everything is on the plate for a reason." Having developed his distinct style from a young age, Wignall's cooking is also characterized by a dynamic evolution, reflected in his conscious shift towards "less sugars and fats and created more vegetable dishes." His technical prowess is evident in a range of dishes that showcase seasonal British produce and sophisticated flavor combinations. Noteworthy examples from his menus include: * Shetland white crab, razor clams, buttermilk, Oscietra caviar and green strawberries * Iberico secreto, calves sweetbread, Lancashire pak choi and jamón dashi * Poached and crémeux blackberries, lavender honey, sweet cicely and clotted cream * Smoked eel with Oscietra caviar * Hand-dived scallop * Yorkshire lamb loin * Peanut parfait and powder, salted caramel ganache * Venison sourced from the woodlands adjacent to The Angel at Hetton

Career

• Chef at Broughton Park, Chester
• Head Chef at The Old Beams, Waterhouses Staffordshire
• Head Chef at Michaels Nook Grasmere, Lake district, United Kingdom
• Head Chef at The Devonshire Arms, Bolton Abbey, Yorkshire
• Head Chef at Pennyhill Park, an Exclusive Hotel & Spa, Pennyhill Park, Surrey
• Executive Chef at Gidleigh Park Hotel, Chagford, Devon
• Chef Patron at The Angel at Hetton, North Yorkshire