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NEWS
The Shibden Mill Inn has a new Head Chef, in Darren Parkinson
His
arrival heralds an exciting chapter in the culinary life
of the Shibden Mill, which has attracted national recognition
for its food and accommodation. Darren brings worldly experience
of having worked across a number of cuisines, in several
different countries, to now head up the Shibden Mill's team
of top chefs. His distinguished career includes time spent
at the 2 Star Michelin, 5 Rosette Winteringham Fields in
Lincolnshire and the prestigious 5 Star rated, 3 Rosette
Longville Manor in Jersey; he joins from the Old Bore at
Rishworth, West Yorkshire, where he also held the head chef
position. Darren has already made an impression, with a
selection of fine new dishes added to the menu and specials;
he intends building on the Shibden Mill Inn's reputation
for fantastic Yorkshire fayre, working with only the freshest
produce of each season to create wholesome, rustic dishes
as part of an uncomplicated menu.
NEW ARRIVAL - We are
also excited to announce the arrival of another new member
to our Management Team. Duty Manager Leanne Weeden joins
us from the four star, two rosette, Eastwell Manor in Kent
and brings with her the experience and knowledge gained
at this highly rated establishment and once again shows
our commitment for providing the highest possible standards
of customer care but never forgetting the traditions of
a country Inn to provide great food, quality ales and wine,
and a cosy room with a comfortable bed.
Kind
Regards
Simon Heaton, Owner
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GOURMET
DINNER EVENINGS
Champagne
& Canapes
Private Waiter
6 Course Menu
£49.95
PER PERSON
(Maximum - 8 people per booking)
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MOTHERS DAY
3
Course Menu
Sunday 14th March
£24.95
PER PERSON
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DATES
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Tuesday
6th and Wednesday 7th April
APRIL - FULLY BOOKED
Tuesday 4th and Wednesday 5th May
Tuesday 1st and Wednesday 2nd June
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Our
Guinea Pig Nights are
held on the first Tuesday & Wednesday of the
month, with tables available from 7.00pm to 9.00pm.
Here you can wine and dine yourselves in our beautifully
refurbished restaurant, and sample exciting new
dishes showcased by our award winning team of chefs.
The element of the evening is that you will never
know what the dishes are until the moment they are
served, therefore, you need to be a little bit adventurous.
Besides allowing you a sneak preview of our Chefs
dishes, you will be asked at the end of the meal
to fill in a short questionnnaire detailing both
your opinions and feelings of the whole meal experience.
A thoroughly enjoyable and relaxed evening is to
be had, but be sure and book early, as tables tend
to be fully booked quite early on.
3 Courses
with Coffee
£16.00 per person
Bookings Only - by phone 01422
365840 or email enquiries@shibdenmillinn.com
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 Indulge
yourself in our Private Dining Room, and with friends
or business colleagues, enjoy personal service with
award winning food and fiine wines.
(MAXIMUM - 8 PEOPLE)
CLICK PHOTO FOR LARGER IMAGE
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 Waiter,
my plate's wet! That's not wet, sir - that's the soup!
A waiter brings the customer the steak he ordered with his thumb over the meat.
"Are you crazy?" yelled the customer, "with your hand on my steak?"
"What" answers the waiter, "You want it to fall on the floor again?
A tourist was lunching in a restaurant in China where
the specialty was duck. The waiter explained each
dish as he brought it to the table. "This is the breast
of the duck; this the leg of the duck; this is the
wing of the duck; etc." Then came the dish that the
tourist knew was chicken. He waited for the explanation.
Silence. "Well?" he finally asked, "Whats this?" The
waiter replied, "Its a friend of the duck."
A
man goes into a resturant and orders an egg. The egg
arrives, but the man complains to the waiter that
the egg is bad. The waiter replies: "I lay tables
sir, not eggs !"
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TV Times
JUNE 2003
Well it was a long time waiting, but our 15 minutes
(15 seconds actually) of fame were realised on Sunday
June 22nd 2003, when our cameo role was finally shown
on the ITV drama, "The Royal".
see photos...
AUGUST 2004
They seem to like us, the film crew returned during
August 2004 to do more filming for "The Royal".
The episode was broadcast on ITV on Sunday 23rd January
2005.
AUGUST 2008
A quick location shoot here at the Mill, this time for
the TV show "Escape To The Country", where
a young couple were viewing a property for sale locally.
MAY 2009
Lenny Henry was our guest this month, whilst playing
the lead role in Othello at the local Dean Clough Theatre.
November 2009
Sue Perkins and crew stayed with us whilst filming a
documentary at Shibden Hall about the life of Anne Lister.
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REGISTER
HERE FOR
OUR INFOMAIL
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DID
YOU KNOW
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HAGGIS
Haggis
is Scotland’s best-known regional dish, a rich, spicy
concoction made from lamb’s offal (lungs, liver and heart)
mixed with suet, onions, herbs and spices, all packed
into a skin made of plastic, or, traditionally, a sheeps
stomach. Traditionally served on Burns’ Night,
the haggis is often accompanied by mashed potatoes and
mashed swede or turnips. Although the haggis neither sounds
nor looks appetising, most people brave enough to try
it agree that it is extremely tasty!
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SHIBDENS CHOICE
Our
topical, monthly selection of Books, DVD's and Computer
Software. Follow the 'Amazon' link below
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QUIZ NIGHT
Held
every Monday evening 9.00pm till 10.30pm, you can be sure
of a great night out.
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If
you would like a Guided Tour
of the Inn, please do not hesitate to ask
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Sauerkraut
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Sauerkraut is cabbage that has been fermented in
Salt and the word (in German) means "Sour Cabbage". Though
the credit for creating it should go to the Chinese more
than 2,300 years ago. Originally it consisted of
shredded cabbage that was pickled in wine. Workers building
the Great Wall of China were among the first to enjoy
it. Around the end of the 16th century, salt was used
in place of wine in the fermentation process. It produced
a better product, and it’s a recipe that’s still followed
today.Cabbages are planted in March and harvested in August.
The heads of cabbage are washed, shredded,and mixed with
salt then tightly packed into huge stainless steel or
fiberglass-lined vats to ferment. During fermentation,
lactic acid is created which is what gives Sauerkraut
its unique flavour and texture. After about six weeks,
fermentation is complete and the Sauerkraut is ready for
packaging.
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BAROLA
[BAH-ro-LA]
Barolo is a section of Piedmont, Italy, southwest
of Alba the French and Spanish coasts of the Mediterranean
The standard grape used in Barolo is still Nebbiolo. Of
the towns in the area, the "left" hills have compact soil
and produce long lasting wines. The "right" hills have
softer soil, making a wine that should be drunk more quickly.
Both vineyards are regulated - Barolo vineyards
can only grow around 3200k of grape/acre. Barolo wines
are typically a deep red. Their flavour is thick and complex.
Some are flowery - violets, roses. Others are fruit, licorice,
or oaky. Barolo should be drunk at 60F and can age for
5-10 years.
FOOD
& WINE
Game Birds:
Grouse
is a very strong, gamey-flavoured bird that can cope with
a full-flavoured Red wine. However like all poultry you
need to beware of tannin and select wines that are not
heavily tannic. The perfect wines with Roast Grouse are
either a Red Northern Rhône or a top-class mature Red
Burgundy. The same wines will work with Roast Woodcock.
For Wood Pigeon Casserole, which is not all that
dissimilar to Coq au Vin, fruity Reds such as North American
Pinot Noirs or bigger Australian Cabernet/Shiraz work
well. Roast Wood Pigeon needs a mature but full-flavoured
Red like a Red Bordeaux or a Rioja. Pigeon Breasts
served warm with a green-leaf salad need wines that will
complement the salad dressing rather than the pigeon.
However dressings play havoc with most wines and so when
planning the dish try to use the most wine-friendly ingredients
- the sweetness of balsamic vinegar is far easier to match
than harsher wine vinegars. Match the sweetness of the
vinegar with a fruity Beaujolais Cru or Australian Merlot.
Wild Duck such as Mallard has far more flavour
than its domestic cousins and so correspondingly needs
a more flavoursome wine to match. A Red Northern Rhône
would be perfect as would an Australian Shiraz. Partridge
& Pheasant can be easily over-powered by a tannic
wine. Syrah is the best variety to choose from, but the
best match would be a not-too-full-bodied version like
a Vin de Pays Syrah.
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