Recipe of the month

Each month we will bring you a quick & easy recipe from the kitchen here at the Inn, for you to try at home - simply delicious dishes to tempt your culinary skills and wow your family and friends!

2017

October - Salt Beef Pie
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September - Shibden's Chocolate Macaroons
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August - Homemade Peanut & Chocolate Butter
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July - Summer Pudding
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June - Refreshing Summer Lemon Sorbet
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May - Shibden's Potato Rosti / Hash Brown
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April - Rhubarb & Raspberry Jam
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March - Shibden's Wild Garlic Hollandaise Dressing
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February - Emma's Toffee & Chocolate Afternoon Tea Cookies
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January - Shibden Fish in Beer Batter
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2016

December - Christmas Fruitcake
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November - Shibden Cinder Toffee
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October - Salt Beef Pie
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September - Cooking & tips for classic Chateaubriand
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August - Thai mackerel & king prawn burger, beef tomatoes, gherkin & brioche bun
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July - Shibden Mill Inn's Yorkshire curd tart
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June - Chilled pea & mint soup, pickled white crab
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May - Buttermilk panna cotta, raspberries & granola
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April - Grilled sardines, wild garlic, pancetta & avocado
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March - Shibden's traditional Eccles cakes
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February - Seasonal blood orange & vodka sorbet
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January - Crème Brulee, doughnuts & pomegranate
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2015

December - Panettone pudding, mulled fruits & pine tree ice cream
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November - Baked & gratinated razor clams, soft herbs & cheddar cheese crumb
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October - Game Pie
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September - Trio of Wetherby Pigeon
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August - Scarborough woof, pomme anna, seaweed & wild garlic veloute
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July - Slow cooked brisket pie, suet crust & buttered kale
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June - Salad of Calderdale cheese bon bons, Yorkshire beetroots, Denholme apiary honey, picked rocket & baby herbs, orange syrup
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May - Grilled white asparagus, poached duck egg, wild garlic & nasturtiums
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April - Wild nettle soup & rapeseed oil
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March - Grilled Colchester oysters, chilli, garlic & flat parsley
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February - Pineapple Tarte Tatin
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January - Celeriac soup, apple & truffle oil
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2014

December - Sautéed Brussels sprouts, bacon & toasted almonds
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November - Pear soufflé
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October - Steamed mussels with chilli, spring onion & coriander
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September - Roast Pheasant for two
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August - Crab & Watercress Risotto
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July - Calderdale rabbit shepherd's pie, young carrots & peas.
Click here to download the recipe »

June - Grilled asparagus with poached hens egg, parmesan and balsamic rocket & wild garlic.
Click here to download the recipe »

May - Sea trout, quick potato salad with walnuts, spring onions & burnt lime.
Click here to download the recipe »

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A la Carte menu
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Set Lunch & Early Bird menu
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Breakfast menu
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Sunday Lunch menu
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ShibdenShack
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Wine list
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Afternoon Tea
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Children's Menu
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BREAKFAST

(also available to non residents @ £9.95 pp)
Mon - Fri 7.00am to 9.30am
Sat & Sun 8.00am to 10.00am

BAR

Mon - Fri 12.00pm to 11.00pm
Saturday 12.00pm to 11.00pm
Sunday 12.00pm to 10.30pm

FOOD

Mon - Thu 12.00pm to 2.00pm
5.30pm to 9.00pm
Friday 12.00pm to 2.30pm
5.30pm to 9.30pm
Saturday 12.00pm to 2.30pm
6.00pm to 9.30pm
Sunday 12.00pm to 7.30pm

AFTERNOON TEA

(£13.50 per person or
£17.50 with a glass of Prosecco or
£19.50 with a glass of Champagne)
Mon - Sat 3.00pm to 5.00pm


Shibden Mill Inn, Shibden Mill Fold, Shibden, Halifax, West Yorkshire HX3 7UL Tel: 01422 365840 Fax 01422 362971 Email enquiries@shibdenmillinn.com