The Shibden Valley used to be an important wool production area, the waters of Red Beck powering this 17th-century former spinning mill until the industry collapsed in the late 1800s. Now it’s a charming inn with open fires, oak beams, small windows and heavy tiles, happily enjoying a more civilised existence below overhanging trees in a wooded glen that makes Halifax just down the road seem a thousand miles away. The beer garden is extremely popular, not least with real ale fans: a brew called Shibden Mill, made especially for the inn, sits alongside the ever-reliable Black Sheep and three guest ales. With two AA Rosettes, the restaurant attracts those who enjoy excellent food prepared from trusted local growers and suppliers, and a seasonal menu which combines newly conceived dishes with old favourites. The Shibden’s focus is on customer enjoyment and the menu leaves no room for disappointment. As a vegetarian starter, choose avocado mousse with goats' curd, herb oil, candied nuts and sourdough croutons. Otherwise look to a starter of poached and roasted English partridge with chestnut purée and burnt orange sauce. Duo of Astag red deer, pan-fried loin, slow-cooked leg, malted roast parsnip and peanut crumb may appear among the main dishes. Finish with a panettone bread and butter pudding, orange, cranberry and vanilla ice cream. Gourmet dinners can be arranged – an ideal opportunity to book one of the inn’s luxury bedrooms.