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01422 365840

















News, Views and Happenings from
the Shibden Mill Inn.

Shibden circa 1900

NEWS
The Shibden Mill wins national recognition for its great beer....
The Shibden Mill is celebrating after receiving the prestigious Cask Marque award for the quality of its beer. The highly regarded Cask Marque accreditation is only awarded to licensees whose ale passes a series of rigorous independent beer quality audits, recognising efforts made towards serving the perfect pint of cask conditioned ale. “This award is a wonderful endorsement for us,” says Inn owner, Simon Heaton. “Real ale forms an important part of our offering here at The Shibden Mill and complements our dedication to producing top quality food. We’re proud of our reputation for great beer, which we take care and pride in serving.” Cask Marque director, Paul Nunny, said: “The Shibden Mill Inn should feel justifiably proud of this excellent achievement, which not only recognises the effort they put into serving the perfect pint but also acts as an independent guarantee of quality for customers. “All too often, publicans don’t appreciate the care and attention cask beers require and then run the risk of losing custom by serving pints that are below par.” There are always five real ales on at The Shibden Mill, including three guest ales, at any one time. Cheers!



GOURMET DINNER EVENINGS

Champagne & Canapes
Private Waiter
6 Course Menu

£49.95 PER PERSON

(Maximum - 8 people per booking)




FUTURE DATES -

Tuesday 3rd & Wednesday 4th August
Tuesday 7th & Wednesday 8th Sep
Tuesday 5th & Wednesday 6th October
Tuesday 2nd & Wednesday 3rd Nov
Tuesday 7th December only

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


 

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


Waiter, you're hopeless, you're not fit to serve a pig !
    I'm doing my best sir !


The other day, I dropped a piece of bread and it fell butter side up. I was convinced that I'd buttered the wrong side of the bread.


By following the simple advice I read in an article, I have finally found inner peace. It read: "The way to achieve inner peace is to finish all the things you've started." I looked around to see all the things I started and hadn't finished... So far today I have finished one bottle of vodka, a bottle of red wine, a bottle of Scotch, some Valium, a small box of chocolates and 9 beers. You have no idea how good I feel. You may pass this on to those you feel are in need of Inner Peace.


Three animals in a bar were having a huge argument over who was the best. The first animal, a hawk, claimed that because of his ability to fly, he could attack anything repeatedly from above, and his prey had hardly a chance. The second, a lion, based his claim on his strength. No one in the jungle dared to challenge him, King of the Jungle. The third, a skunk, insisted he needed neither flight nor strength to frighten off any creature with his unique arsenal. As the three debated the issue, a grizzly bear came along and swallowed them all; hawk, lion and stinker!

 



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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DID YOU KNOW

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!


SHIBDENS CHOICE


Our topical, monthly selection of Books, DVD's and Computer Software. Follow the 'Amazon' link below



QUIZ NIGHT

Held every Monday evening 9.00pm till 10.30pm, you can be sure of a great night out.

 


If you would like a Guided Tour
of the Inn, please do not hesitate to ask



Sauerkraut - 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.


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.