Book a table

MasterChef Guest Night

Thursday 30th January 7pm

Join Three Head Chefs who have all competed in MasterChef: The Professionals. for a fantastic culinary experience.

Joining Elly at The Angel is:

Josh Whitehead whom is Executive Chef at Harewood Food & Drink Project situated on the Harewood estate, Leeds, West Yorkshire. which includes hosting unique dining events, in multiple locations on the estate, running a small cafe and they are in the process of renovating a 19th century building, hidden on the estate into a dining space. They also grow their own vegetables, forage shoots two breeds of wild deer on the estate and raise their own livestock, including Hebridean Lamb, Aberdeen Angus & Highland cattle. Josh was a Semi-Finalist in MasterChef: The Professionals 2016.

Jamie Rogers started his career over 15 years ago at the Cricket Inn, Beesands; washing up and helping with salads and desserts. He has done Stagier's at the likes of No6 Padstow; Paul Ainsworth, The New Angel; John Burton-Race, Gidleigh Park; Michael Caines, & Simon Hulstone at The Elephant, he worked his way around some of the best kitchens in the South Hams.

At 16 Jamie moved to Plymouth started working for The Tanner brothers, eventually moving on to work in some of the city’s finest restaurants, most notably Langdon Court Hotel where he was Head Chef.

Jamie also entered competed in Masterchef: The Professionals, reaching the semi-finals, and won South West Chef of the Year; Best Overall Chef, Best Professional Chef and Best Menu.

January 30th

Canapes served at 7pm

Bookings depending on size could be large communal tables.

We can adapt Menu to allergies where needed, please let us know in advance.

To book please call us on 01803 833488 or email us at

MasterChef Guest Night

£85 per person

Optional Wine Flight £45 (pre-booked)




Yeast and Nasturium

Josh Whitehead


Roasted Hake

Noisette Butter, Clams, New Season Leek, Ver Jus and Caviar Velouté

Jamie Rogers


Aged Red Stag – Josh Whitehead

Jerusalem Artichoke, Bone Marrow and Blueberry Aigre Doux

Croustade of Offal, Rice & Douglas fir

Josh Whitehead


Yuzu Cappuccino


‘Chocolate and Orange’

Toasted Pearl Barley Ice Cream

Elly Wentworth

Sharpham Wine Dinner

Thursday 27th February

Join us at The Angel to celebrate English wine. We have paired up with Sharpham Vineyard and on the night we will be joined by Head Wine Maker Duncan Schwab to talk about the vineyard and the wines that we have paired with each course.

“There is no secret recipe to follow. We take each vintage on its merits and adapt our blends and winemaking to bring out the best characteristics of the year and of course to make the best wines possible!” - Duncan Schwab

Thursday 27th February

£110 per Person

Including 5 Course Tasting Menu, with Canapes, Aperitif and Matching Wine.

Canapes and pre Drinks from 18.45-19.15

Please call 01803 833488 or email to book and for more details

History of Sharphams

Roots were planted – both metaphorically and literally – by Maurice Ash, the late owner of the Sharpham Estate. Influenced by his time in France he had a vision of producing both wine and cheese that could rival its European competitors, while farming in symbiosis with the established environment.

Madeleine Angevine vines were planted on some of the steep, south-facing slopes that run down to the banks of the river. A jersey herd was established and the original cheesemaking facility took up residence in the 18th century coach yard.

The winery

The winery is at the heart of our site. Full of the activity of winemaking throughout the year, during harvest we operate at maximum capacity with a team working all day and night.

Comparatively to wineries globally, our winery is very small. This means that the focus is on creating unique, exciting wines which always bring out the best in a particular harvest or grape variety. We look for consistent quality, but that doesn’t always mean using the same process to achieve results. Combining old and new world techniques the winemaking team employ a varied range of production methods depending on the style of wine being made.

Duncan Schwab has been making wine at Sharpham since 1992. With early experience gained from travelling to every wine growing region across the world , he remains continuously inquisitive and open to results from different approaches and methods of transforming grapes into wine.

Sharpham Wine Dinner Night

£110 including Matching Wine


Sharpham Sparkling Pink 125ml


Artichoke Risotto

Ricotta and Lemon Curd

Sharpham Barrel Fermented 2016 125ml



Tomato Beurre Blanc and Caviar

Pinot Gris – ‘Wild Ferment’ 125ml


Roasted Lamb Rump

Salt Baked Celeriac, Spinach and Lamb Jus

Sharpham Pinot Noir 2018 125ml


‘Cheese Course’

Beenleigh Red 50ml


Kalamansi Tart

Yoghurt Ice Cream

Sharpham Bacchus 2017 125ml