Holdsworth House Hotel

A yeoman's house in the Calder Valley, Holdsworth was built around the turn of the 17th century. It looks fairly impressive as yeomen's houses go, but the period feel is beautifully maintained inside, especially in the trio of interconnecting rooms that make up the restaurant, where the low beamed ceilings and mullioned windows offer a picture of charm, enhanced by old portraits and bare board tables. Menus are built on broadly based foundations, with some traditional British modes blended into the modern technical apparatus. Warm Flookburgh shrimps with blade mace butter, toasted muffin, carrot and radish coleslaw might start things off, while main courses could include slow-cooked Gloucester Old Spot pork belly with a fine tart of sweet onions and langoustine, or chargrilled corn-fed Goosenargh chicken. Finish with baked egg custard, crushed raspberries and nutmeg ice cream.