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Shibden Mill Inn

West Yorkshire, Shibden - Modern British - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Its days as a corn and spinning mill are long gone, but this inviting hideaway still has a certain heritage appeal. Nestled in the lush Shibden valley, a few miles from Halifax, it offers the prospect of a bubbling stream and a flagged terrace for alfresco distraction. Inside, drinkers still congregate in the thoroughly traditional bar while others graduate to the Mill Room for more serious sustenance. In the kitchen, proper seasonal sourcing sets the agenda for proper seasonal cooking, all driven by North Country produce and pickings from the inn’s own plot. A combo of crispy breadcrumbed pig’s head and a lovely soft Old Cotswold Legbar poached egg receives a lively kick and some ‘gribiche’ smack from a chive emulsion, while slices of pink hogget rump and melting pulled shoulder share the plate with gnocchi, dabs of pungent black garlic, dukkah and a rich, salty clam ragoût. Fish fans are also well served by creative modern ideas such as stone bass with J...

Its days as a corn and spinning mill are long gone, but this inviting hideaway still has a certain heritage appeal. Nestled in the lush Shibden valley, a few miles from Halifax, it offers the prospect of a bubbling stream and a flagged terrace for alfresco distraction. Inside, drinkers still congregate in the thoroughly traditional bar while others graduate to the Mill Room for more serious sustenance. In the kitchen, proper seasonal sourcing sets the agenda for proper seasonal cooking, all driven by North Country produce and pickings from the inn’s own plot. A combo of crispy breadcrumbed pig’s head and a lovely soft Old Cotswold Legbar poached egg receives a lively kick and some ‘gribiche’ smack from a chive emulsion, while slices of pink hogget rump and melting pulled shoulder share the plate with gnocchi, dabs of pungent black garlic, dukkah and a rich, salty clam ragoût. Fish fans are also well served by creative modern ideas such as stone bass with Jersey Royals, morels and chicken-skin sauce, although there’s battered haddock and chips if a taste of the old country is required. Desserts also hit the nostalgia button: sticky toffee pudding lives up to its moniker, while a Yorkshire rhubarb doughnut comes with a barley crème pot (‘a nice taste of Horlicks’), rhubarb sorbet and sorrel. Vegans do well here, with a full plant-based menu and plenty of suitable options on the helpfully annotated wine list.

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VENUE DETAILS

Shibden Mill Fold
Shibden
West Yorkshire
HX3 7ULGB

01422 365840

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OTHER INFORMATION

Wheelchair access, Parking

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