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: sumac pork fillet with fondant potato, turnip, peach and red wine jus; curried monkfish tail with sauté potato, peas and lobster sauce; mango and passion fruit cannelloni with white chocolate mousse, almond and chocolate crumb. 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.