The rambling and beautifully renovated old corn mill is hidden in a tranquil wooded valley overlooking Red Beck, just minutes from the hustle and bustle of Halifax; at night, the peaceful stream-side terrace is floodlit and heated, for idyllic summer drinking. An unstuffy integrity lies at the heart of Simon Heaton’s welcoming inn, from the front-of-house warmth to the pubby bar where locals gather for a natter over a pint of Shibden Bitter. From the modern British kitchen innovative dishes flow: potted pork with pickled quail eggs, sorrel and mushroom ketchup; lamb rump and kidney gratin with butternut squash; mallard and curried pigeon Wellington; banana soufflé with toffee ice cream. There are beams and timbers, roaring log fires and stone-flagged floors, deep sofas and soothing colours in the cosy, candlelit bar and dining rooms, and the wine list is impressive. Refurbished bedrooms are comfortable, individual and decorated with warmth and style, with big beds, bold colours, Roberts radios and smart tiled bathrooms.