Sign of the Angel
Mastering the menu
Having plied the stoves at his own pub (The Linnet at Great Hinton), where he won several chef competitions, head chef Jonathan Furby helped Tom and Jack re-launch the Sign of the Angel creating the interesting and varied menus and sourcing quality ingredients from his network of top local suppliers and artisan producers. Jonathan's imaginative cooking skills sets the inn apart from the tourist trail eateries in the village, appealing to more discerning visitors who wish linger longer over lunch and dinner. At lunch, Jonathan offers a great value set lunch menu (2 courses £18; 3 courses £21) - follow beetroot risotto with local goat's cheese, with braised blade of beef with horseradish mash and Stilton sauce, and baked chocolate and pistachio tart. Alternatively, tuck into upmarket sandwiches and ciabattas and pub classics with a twist. The short, well-balanced evening menu evolves with the seasons, the choice enhanced by daily specials at each course.
On the dinner menu
Pressed duck & medlar terrine, plum salad (£7)
Poached king prawns, lobster jelly, heritage tomato dressing (£7.50)
Lamb rump, butternut squash, haricot beans, tomato and mint casserole (£18.50)
Turbot, clam & crab broth, spinach dumplings (£19)
Chocolate & brandy mousse, brandy snap, orange jelly (£6.50)
Orange & croissant butter pudding, creme anglaise, orange jelly, vanilla ice cream (£7.50)
Seasonal lunch menu
Salt beef sourdough sandwich, confit onions, horseradish cream, skinny fries (£14)
Smoked salmon, creme fraïche, lemon and chive tagliatelle (£7.50/£13.50)
Batted ‘catch of the day', triple cooked chips, peas, tartare creme fraïche (£14)
‘Angel pie', creamed mash, seasonal vegetables (£14.50)
Sunday roasts
(2 courses £20; 3 courses £23)
Loin of beef, Yorkshire pudding, roast potatoes, seasonal vegetables & gravy
Loin of pork, cider battered apple, roast potatoes, crackling, seasonal vegetable & gravy
Pan-roasted bass, samphire, lemon risotto, cockles, sorrel
Time to Eat
Breakfast: 8am - 9.30am (from 8.30am Saturday & Sunday)
Lunch: 12 noon - 2.15pm
Afternoon tea: 3pm - 5pm
Dinner: 6pm - 9pm
Local, local, local
Lamb - Walter Rose Butchers, Devizes (www.walterroseandson.co.uk) from Wiltshire and Somerset farms
Beef - Stokes Marsh Farm, Coulson, Wiltshire
Pork - Downland Produce, Lackham, Wiltshire (www.downlandproduce.co.uk)
Poultry - Woolley Park Farm, Bradford-on-Avon, Wiltshire (www.woolleyparkfarm.co.uk)
Game - shoots in the Bath area and supplied through Ruby & White
Butchers, Clifton, Bristol (www.rubyandwhite.com)
Fruit & vegetables - from West Country farms via Lovejoys Wholesale, Melksham, Wiltshire (www.lovejoyswholesale.com)
Behind the bar
Jack Nicholas's bar lies at the heart of the building and, although small with just a couple of stools, fitting in with the informal restaurant with rooms ethos of the inn, Jack carefully selects artisan drinks brands, including a bottled real ale of the week, perhaps Bath Gem, several boutique gins and whiskies, and a short, interesting lists of wines.
Time at the bar
10am - 11pm; Sunday 12 noon - 3.30pm; closed Monday
Book a room at this inn
David Hancock says
The Best Bits
Historic building in National Trust village
Rescued from closure by local family
Timbers & beams abound - oozes character
Crackling fires in all dining rooms
Modern food, short menus, local produce
Cosy, period furnished bedrooms
Secluded streamside garden
What's the Damage?
5 doubles: £120-£140 (single £90-£110)
What Else?
All credit cards taken
One of the dining rooms can be closed off to provide a private dining space
Alfresco dining in secluded rear garden
Disabled access to dining rooms; not bedrooms
Village car park a short walk away