We are thrilled to announce the addition of a brand-new dog-friendly room, where you and your beloved four-legged friend can experience the utmost comfort and hospitality.

We were delighted to see the review by Laura Jackson In The Times today.

Many of our guests have asked who makes the wonderful and amazing desserts here at The Angel Inn. So, we go behind the scenes to find out a little more about one of the team who work so hard to deliver exceptional food for our guests. 

Award winning landscape and garden designer Thomas Hoblyn helped create the garden courtyard at The Angel Inn, find out more in our latest blog.

At The Angel Inn, we believe that responsible practices and mindful choices can make a significant impact on the environment and our community. As part of our commitment to sustainability, we've taken significant steps to reduce our carbon footprint and embrace eco-conscious initiatives.

When Steve Kistler established his stunning Californian winery in Sonoma County back in 1978, he was aiming for perfection. Almost 45 years later, Kistler is renowned for producing some of the best Chardonnay in the world.

As Spring begins we re-open the doors and welcome you back to The Angel Inn. With the new addition of the Annexe we now have eleven luxury rooms in the heart of Constable County for the perfect Suffolk escape.

Provenance is one of the focal points behind the design at The Angel Inn and one of the many areas this foundational aspect at the core of the restaurant can be reflected is in the dinnerware.

Within Suffolk there is a wealth of fantastic producers on our doorstep to work alongside to ensure that The Angel Inn offers a taste of Constable County when you visit. The companies we work with allow head chef Ruben Aguilar Bel to impart a taste of the local community on our menu.

Delivering quality food is central to our ethos at The Angel Inn, offering the finest British produce in the heart of Suffolk’s picturesque Constable Country. Working with the team, Head Chef Ruben Aguilar Bel has helped curate our menus utilising suppliers at the forefront of Britain’s food industry to our kitchen.