Michael Wignall is the chef-patron of one Michelin-starred The Angel at Hetton.
One Michelin-starred chef Michael Wignall owns the Angel at Hetton. Formerly the executive chef at Gidleigh Park, Michael has won praise for his use of modern cooking techniques and the high-quality ingredients to create harmonious flavours on the plate.
Michael didn't originally set out to lead an illustrious career as a chef.
Born in 1967, he went to St Cuthbert Mayne School in Preston and then to the Preston College of Food and Arts.
When he was young, Michael was passionate about BMX biking and art, even obtaining sponsorship for the former.
Dissuaded from pursuing careers in either, Michael went to college, completing the 706/1, 2 and 3 in catering.
His first job was at Broughton Park, working under chef Paul Heathcote, whom he followed to his namesake when he left in the following months.
In 1987, Michael was named a junior sous-chef at Heathcote's in Longridge and was there when it was awarded two Michelin stars in the 1994 Guide.
Between 1993 and 1995, the chef worked at The Old Beams Waterhouses, and it was here that he helped earn his first Michelin star as a head chef, as well as receiving the Good Food Guide’s Best County Restaurant title.
In 1996, he went to Waldo's restaurant at Cliveden Hotel, retaining its Michelin star and earning 4-AA Rosettes.
Two years later, he returned to the North of England to take up the position of head chef at Michael's Nook Country House in Grasmere,
In the four years spent at the helm, he managed to keep to the restaurant's high standards and helped retain both its Michelin star and 4 AA-Rosettes.
He then took on the role of executive chef at The Devonshire Arms in North Yorkshire, where he stayed for five years, again maintaining the restaurant's Michelin star and 4-AA Rosettes.
In 2007, he was hired as the head chef of Pennyhill Park Hotel & Spa in Surrey, and the restaurant was renamed 'Michael Wignall at The Latymer.'
In 2012, it was awarded five AA Rosettes, entering a very select group of restaurants in the UK to have done so at the time.
Michael creates unique dishes full of flavour, underpinned by a contemporary, informal approach to fine dining.
Describing his food as ‘modern, technical and meaningful’, each element is devised to bring flavour and texture, to entice diners and invite them to experience new combinations and ingredients.
Michael Wignall’s television appearances
In 2008, Michael competed in the third series of the BBCs Great British Menu, representing the North.
Michael Wignall’s hobbies and interests outside of the kitchen
Having a successful culinary career has not stopped Michael from pursuing his passions, and he has never lost his craze for extreme sports.
In his spare time, he continues to go wakeboarding, snowboarding and BMXing.
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