Shibden Mill Inn

A 17th-century free house tucked into a fold of the Shibden Valley, overlooking Red Beck. The first mention by name of an ancient manorial water corn mill on this site is found in Wakefield's court rolls dating it to the second year of Edward II's reign, 1308. (Curiously the rolls also tell us that Shibden used to be spelled Schepedene, and that Chippendale derives from Schepedendale.) It appears that the mill was used for corn right up to the 19th century. In 1845 a change of ownership brought a change of use - machinery for spinning worsted was installed. However a disastrous fire in 1859 closed the business, and the mill was sold in 1890 to a Halifax brewer. The original mill pond was filled in, possibly to prevent water leaking into the local mine shafts; today this area is the inn's car park. The interior has been sympathetically renovated while retaining much of the character of these long-gone times, particularly in the log fire-warmed, oak-beamed bar and candlelit restaurant. Real ales include two guests, and the wine list cheers the hearts of all oenophiles. The menus offer plenty of options, including an excellent value early bird served Monday to Friday at lunchtime and between 6 and 7pm: warm terrine of smoked haddock, roast rump of English lamb, and dark chocolate and cherry cheesecake could be a typical selection. The bar menu has antipasti; starters such as steak tartare with warm toast; fish in the form of grilled tuna steak niçoise or seared supreme of salmon; and traditional mains such as steak and kidney pudding and home-made cottage pie. Vegetarian options are equally attractive, and can be served as starters or main courses; one possibility is poached egg with asparagus, hollandaise and sautéed spinach. Children tuck into haddock goujons or crispy chicken strips with potato wedges and peas.

From A58 turn into Kell Ln. After 0.5m turn left into Blake Hill
Nearest station: Halifax
Nearest motorway: M62 junct 26

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