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John Topham made his name as head chef of the legendary Angel at Hetton, one of the country’s first & finest dining pubs. For almost a decade now he & his wife Claire have run the Tarleton
with much the same verve & at times, much the same satisfying menu. Eat formally in the dining room with starched linen & high-backed chairs; informally in the courtyard with rattan chairs
& check tablecloths; or just cosy up in an alcove of the big, dark traditional bar – the menu is the same throughout. A well-proven treat is the Angel’s much loved ‘moneybags’ of seafood in
pastry with lobster sauce, but seasonal delights run to local shot roast partridge with braised savoy cabbage, bacon, roasting juices & fondant potato or chargrilled haunch of venison with a
Yorkshire buffalo blue cheese, polenta, shallots & salsa verde . To finish go for sticky toffee pudding, or Yorkshire treacle tart.
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