Gourmet Britain

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Restaurants

Shibden Mill Inn

A 17^th century inn which has been sympathetically renovated by Simon and Caitlin Heaton. There has been a mill on the site since the early 14^th century, and the existing building was a still used as a corn mill until 1890, when it was sold to Websters brewery.

Although still a pub – there's a cosy bar where you can just enjoy a drink – food (or an overnight stay) is the raison d'etre for most, when visiting. A good bar menu, including freshly-cut sandwaiches, complements more serious eating.

New chef Garry Saunders, offers an ambitious menu with the likes of 'Ballontine of Local Chicken, filled with Chorizo, and a Chicory and Sesame Salad'; 'Seared King Scallops with Butternut Squash Cannelloni and Lime Hollandaise' and 'Gravadlax with Sour Cream and Blinis' among the starters.

Perhaps 'Braised English Lamb Shank with Green Herb Risotto and Lambs Kidneys'; 'Pan-Fried John Dory and Plaice Fillets with Horseradish Rémoulade and Beetroot Dressing' and 'Gloucester Old Spot Pork Chop with Sage Mash and Shallot Sauce' among the mains.

If you still have room, you might be tempted by 'Apple Jelly with Toffee Ice Cream'; 'Rhubarb Cheesecake with Pink Ginger' or their selection of Yorkshire cheeses.

A new chef will mean new dishes, but we're sure the high standard will be maintained.