Richard and his wife Angela are the proprietors of @Angela's Restaurant in New Bridge Street in the heart of Exeter. Since opening in April 2007 @Angela's is fast building a reputation among the cityís seafood enthusiasts.
Buying fresh fish from his home town, Brixham, twice weekly & topping up from Exmouth Mussel company at Greendale Farm Farringdon at the weekend. "Thereís nothing like fish and shellfish that you can taste has come straight off the boat," Richard says.
The emphasis on quality and freshness does not stop with the fish. All meat offered is local & includes local Ruby Red Beef & Iron age Pork served with fresh Local potatoes & Steamed vegetables. Locally produced cheeses and ice cream provide a perfect end to the meal.
Plymouth-born Richard trained under Michelin-star chef Jacques Marchal at his prestigious Chez Nous restaurant in the city and honed his skills in France.
This year @Angela's is also recommended in the Michelin Guide which is a huge accolade as they have only been open two years . Richard & Angela are committed to maintaining these high standards and hopefully more awards will follow.
With Exeterís attempts to turn itself into the gourmet capital of the region having suffered from a number of high-profile losses in recent months, @Angelaís Restaurant ís initial success lies not just in the quality of the food but the overall experience on offer.
Richard and Angela have deliberately kept the restaurantís capacity to 26 places so that customers feel they have the space to unwind, relax and enjoy the comfortable and pristine surroundings "We're like a village restaurant in the middle of a big city". Richard adds.
Starters such as Pan Fried Scallops with Balsamic Dressing or Shredded Crispy Duck Leg Salad with Plum & Raspberry Dressing then mouth-watering main courses such as Fresh Fillets of John Dory with Local Asparagus and White Wine Butter Sauce or Roasted Loin of Mid Devon Lamb with Red wine & Redcurrant Jus.
You can then round things off with a superb range of home-made of puddings such as Dark Chocolate Cheesecake with White Chocolate Mousse.
Lunch by prior reservation Wednesday - Saturday
Dinner Tuesday - Saturday 6.30pm -10pm
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