Simon and Caitlin Heaton’s refurbished 17th-century inn stands on a bend of a quiet country lane in the wooded Shibden valley. Cheery bedrooms mix original features with updated style: pick a room with a wall of windows, perhaps, or another with a standalone bath through a stone archway. All rooms are supplied with teas and coffees, towelling robes, a DVD-player (and access to a DVD library). Chef Darren Parkinson specialises in Yorkshire steaks grilled in the charcoal oven, but there’s much more to please: early-bird menus, Friday ‘fizz and chip’ nights, summertime seafood and burgers in the ‘posh shed’ on the terrace. Shibden Mill’s own brew is a must-have in the ‘bustling’ oak-beamed bar. 2 miles NE of Halifax.