Latest news with #JoyceMolyneux
The Sun
27-05-2025
- Business
- The Sun
Top-rated restaurant run by MasterChef star suddenly closes down after more than 40 years – but teases ‘new opportunity'
AN HISTORIC fine-dining restaurant led by a former MasterChef contestant has announced its sudden closure. The closure came as a shock as the venue has established itself as "a place of culinary pilgrimage since the 1970s" - even making its way onto the Michelin Guide. 3 3 3 It had a prominent spot on the harbour-front, offering diners spectacular views while they enjoyed food focused on modern British cuisine and local produce. The Angel in Dartmouth cited changing customers tastes and "difficult trading conditions" as the reasons behind the decision to close. A statement from the restaurant, which is set to close on July 6, reads: "For over four decades, The Angel has been at the heart of the town's vibrant culinary scene, a beacon of fine dining and innovation that began with its visionary founder, industry titan Joyce Molyneux. "Joyce's pioneering leadership placed The Angel on the national food map, inspiring a generation of chefs and restaurateurs. "It has been a privilege for us to be the latest custodians of such a historic name, and we have both cherished the opportunity to oversee a restaurant with such a remarkable legacy. They added: " Fine dining is, and always has been, a labour of love — but it is also a resource-heavy and costly model that is particularly sensitive to the current economic climate." The restaurant was established as The Carved Angel over four decades ago by Joyce Molyneux and has proven itself among the best in fine dining. Its executive chef, Elly Wentworth, championed its success when she joined the team after she made it to the final of MasterChef the Professionals. Being a contestant on the show in 2016, along with her high-level skill, led to a series of opportunities that eventually landed her the job at The Angel. She will be taking up an "exciting new opportunity in the South Devon area" after the business closes. Gok Wan opens table-less restaurant where diners are served their food from the floor This includes her new role as executive chef at Fowlescombe Farm and its sister pub, The Millbrook Inn, which she will take on from July 1st. She told Devon Live: "I feel incredibly proud of what we've built at The Angel — from the dishes we created to the relationships we forged with guests and suppliers. "Being part of this historic restaurant's journey has been one of the most rewarding experiences of my career. "I leave with nothing but gratitude, and I'm excited for what lies ahead.' During her time at The Angel, Elly introduced a tasting menu, and empowered female chefs through running a women-led kitchen. She aimed to "make The Angel a foodie destination again." This was achieved through a seasonal menu that was "simple but effective." Its Devonshire location gave Elly more opportunity to create a menu inspired by local goods, working directly with producers like Dartmouth Butchers and Kingfisher Brixham. A series of events are planned to celebrate the iconic venue before it closes. Owners, The Holland Group, will continue to grow their other businesses including Embankment Bistro, Coastal Trail Café, and Dartmouth Escapes. They plan on retaining The Angel premises for a venue that better reflects the "current dining landscape."
Scottish Sun
27-05-2025
- Entertainment
- Scottish Sun
Top-rated restaurant run by MasterChef star suddenly closes down after more than 40 years – but teases ‘new opportunity'
The executive chef has announced their next exciting project DINE OUT Top-rated restaurant run by MasterChef star suddenly closes down after more than 40 years – but teases 'new opportunity' Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) AN HISTORIC fine-dining restaurant led by a former MasterChef contestant has announced its sudden closure. The closure came as a shock as the venue has established itself as "a place of culinary pilgrimage since the 1970s" - even making its way onto the Michelin Guide. 3 The Angel of Dartmouth is set to close on July 6 Credit: Google maps 3 The historic venue has established itself among the fine-dining landscape Credit: Google maps 3 Executive chef Elly Wentworth was a contestant on MasterChef the Professionals Credit: BBC It had a prominent spot on the harbour-front, offering diners spectacular views while they enjoyed food focused on modern British cuisine and local produce. The Angel in Dartmouth cited changing customers tastes and "difficult trading conditions" as the reasons behind the decision to close. A statement from the restaurant, which is set to close on July 6, reads: "For over four decades, The Angel has been at the heart of the town's vibrant culinary scene, a beacon of fine dining and innovation that began with its visionary founder, industry titan Joyce Molyneux. "Joyce's pioneering leadership placed The Angel on the national food map, inspiring a generation of chefs and restaurateurs. "It has been a privilege for us to be the latest custodians of such a historic name, and we have both cherished the opportunity to oversee a restaurant with such a remarkable legacy. They added: "Fine dining is, and always has been, a labour of love — but it is also a resource-heavy and costly model that is particularly sensitive to the current economic climate." The restaurant was established as The Carved Angel over four decades ago by Joyce Molyneux and has proven itself among the best in fine dining. Its executive chef, Elly Wentworth, championed its success when she joined the team after she made it to the final of MasterChef the Professionals. Being a contestant on the show in 2016, along with her high-level skill, led to a series of opportunities that eventually landed her the job at The Angel. She will be taking up an "exciting new opportunity in the South Devon area" after the business closes. Gok Wan opens table-less restaurant where diners are served their food from the floor This includes her new role as executive chef at Fowlescombe Farm and its sister pub, The Millbrook Inn, which she will take on from July 1st. She told Devon Live: "I feel incredibly proud of what we've built at The Angel — from the dishes we created to the relationships we forged with guests and suppliers. "Being part of this historic restaurant's journey has been one of the most rewarding experiences of my career. "I leave with nothing but gratitude, and I'm excited for what lies ahead.' During her time at The Angel, Elly introduced a tasting menu, and empowered female chefs through running a women-led kitchen. She aimed to "make The Angel a foodie destination again." This was achieved through a seasonal menu that was "simple but effective." Its Devonshire location gave Elly more opportunity to create a menu inspired by local goods, working directly with producers like Dartmouth Butchers and Kingfisher Brixham. A series of events are planned to celebrate the iconic venue before it closes. Owners, The Holland Group, will continue to grow their other businesses including Embankment Bistro, Coastal Trail Café, and Dartmouth Escapes. They plan on retaining The Angel premises for a venue that better reflects the "current dining landscape."
Telegraph
14-03-2025
- General
- Telegraph
Simple fish stew
This is such a simple recipe, despite the length of the ingredients list. I started cooking it years ago (the original recipe is from The Carved Angel Cookery Book by Joyce Molyneux) when I wanted to make bouillabaisse and found this instead. It's like a bourride – a French fish stew enriched with aioli. There's a lot more fish here than in Joyce's version. You need the aioli but the rouille is optional, though the contrast is great. Overview Prep time 25 mins Cook time 30 mins Serves 4 Ingredients For the aioli 1 large egg yolk ¼ tsp Dijon mustard 140ml groundnut or sunflower oil 60ml olive oil (not extra-virgin) 2 garlic cloves, grated to a purée lemon juice, to taste white wine vinegar (optional) For the rouille 1 garlic clove, grated to a purée ½ roasted red pepper 1 egg yolk 2 tsp harissa small pinch saffron threads 85ml olive oil 85ml groundnut or sunflower oil 1 tsp lemon juice (or more to taste) For the fish stew ½ fennel bulb about 8 parsley stalks, plus leaves to serve 4 thyme sprigs 3 dill sprigs 4 tbsp olive oil 1 small onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, finely chopped 1 x 400g tin chopped tomatoes (I use Mutti Polpa) 185ml dry white vermouth (or dry white wine) ½ tsp saffron threads 500ml fish stock 2 tsp lemon juice 345g smoked haddock fillet, skin removed (or you can use half as much smoked haddock and another white fish for the rest) 1 baguette, sliced and toasted, to serve Parmesan or Gruyère, grated, to serve Method Step Start with the aioli. The stew comes together quickly so the aioli should be ready. Put 1 large egg yolk in a large bowl and stir in ¼ tsp Dijon mustard with a pinch of salt. Start to add the oils (140ml groundnut or sunflower oil, and 60ml olive oil) a drop at a time, beating all the time using electric beaters. Once the mixture starts to thicken you can add more oil in one go. Step Add 2 grated garlic cloves and, once all the oil has been incorporated, lemon juice to taste. Seasoning is very important so you might want to adjust it. Sometimes I add a little white wine vinegar, too. Step For the rouille – if you choose to make it – put 1 grated garlic clove, ½ roasted red pepper, 1 egg yolk, 2 tsp harissa, a small pinch saffron threads and some seasoning into a food processor. Whizz, adding the oils (85ml olive oil and 85ml groundnut or sunflower oil) a little at a time, then season again and add 1 tsp lemon juice. Step Cut 1 fennel bulb in half. Remove the outer discoloured layer and the hard core at the base. Discard these and chop the flesh finely. Using kitchen string, tie 8 parsley stalks, 4 thyme sprigs and 3 dill sprigs together. Step Add 345g smoked haddock fillets and simmer gently for about 4 minutes. Remove from the heat, lift out the pieces of fish using a slotted spoon and set aside. Step Serve with 1 sliced and toasted baguette, the rest of the aioli, the rouille (if you've made it), grated Parmesan or Gruyère, and some parsley leaves.
