The Olive Branch

Enter this traditional 19th-century inn on a former packhorse route above the River Colne and the Huddersfield Canal and you'll find yourself in a rambling series of rooms, fire-warmed in winter. The restaurant's highly regarded brasserie-style food is exemplified by starters of carpaccio of Hartshead beef fillet; and shellfish Thermidor, while typical main dishes include braised Welsh lamb shank; hake fillet and crab stirfry; and wild mushroom and thyme risotto. Enjoy a pint of Greenfield's Dobcross Bitter from Saddleworth on the sun deck. Three designer bedrooms are available.