Review on Shibden Mill Inn
Nestling in a fold of the Shibden Valley overlooking Red Beck, this seventeenth-century inn has been completely transformed by its present owners Simon and Caitlin Heaton. There's still plenty of animated character and up-market pub grub in the friendly bar, although most attention now centres on the intimate upstairs restaurant with its newly revealed oak beams and rafters.
Ideas are gleaned from near and far, so the full menu might kick off with basil gnocchi with blue cheese glaze or smoked salmon tartare with crème fraîche and caviar ahead of seared red mullet with gazpacho, black olives and Parmesan crisp or roast rump of lamb with mash and pea foam. Desserts take in everything from white chocolate cheesecake with fruit compote to summer pudding.
A few pub standbys such as steak and kidney pud, fish pie and ploughman's are tacked on to the bar menu, and there are some admirable, carefully selected global wines to wash it all down (including a dozen by the glass).
Shibden Mill Inn is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern British / Gastro pub
Chef
Will Webster
Restaurant Opening Times
Breakfast: 7.00am - 9.30am (8.00 - 10.00am Sat & Sun)
Lunch: 12.00 - 2.00 Mon-Sat (12.00 - 7.00 Sun) (3.00 - 5.00pm Afternoon Tea Mon-Sat)
Dinner: 5.30 - 9.00pm Mon-Fri ( 6.00 - 9.00pm Sat)
Accepted credit cards
Visa, Master Card, American Express
