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“Astounded by the high quality of the menu.”
Which? Good Food Guide 2010
“Perhaps the best place to take high tea in Wales is The Angel, Abergavenny, a Georgian former coaching inn with a tea menu that reads like a connoisseur's wine list from the "light buttery taste" of lemon verbena to the "rich and full-bodied aroma with hints of muscatel" of the Darjeeling second flush.
Diane Parry, front-of-house at The Angel said: "Taking tea, in fine bone china among lovely surroundings which became the big thing many decades ago, is now in fashion once again."
Western Mail - August 2009.
“Food awards 2009: best Sunday lunch...
Rebecca Seal finds out where you most like to spend a lazy afternoon
with a roast and the papers...” See our recent commendation.
Observer Newspaper (scroll down to the section on Wales). - March 2009.
“This 'lively town hotel', managed by William and Charlotte Griffiths, is 'unquestionably Abergavenny's social hub', write inspectors. 'Its function rooms are often busy with weddings and other events’.” - 2008 guide.
“A stunningly-refurbished hotel in true Jane Austen style”, tipped for its dining room (which is “always good”); however, it’s “best of all when you can sit in the courtyard in summer”. - 2008 guide.
“This elegant Georgian former coaching inn knows about tea. A member of the prestigious UK Tea Guild, it is one of only six hotels outside London to gain the Award of Excellence this year.” August 2008
“We have not for sometime eaten in the restaurant, but the food served in the bar is excellent, the surroundings are high class and very agreeable. The staff are very helpful and attentive, we are looking to eat there in the next two weeks to celebrate my son’s twenty-first birthday. But as far as our recent experiences are concerned there are few finer locations.” July 2007.
See the full text at... www.restaurant-guide.com
“Calming clutter-free rooms and a smart restaurant.”
The Guardian, July 2006.
“This recently refurbished hotel has comfortable, reasonably-priced rooms (£85), a snug bar with barman Mehmet, who’s happy to shake a cocktail. Chef Mark Turton keeps up a standard with a well balanced, not-too-fussy modern menu.”
BBC Olive Magazine, September 2006
