Thursday, 22 March 2012


Summer weddings are really popular and weekends get booked up quickly.  Unusually we have some dates left for July and September, so we’ve created this special summer deal available for any new bookings. Additional guests can be catered for. Click here to view dates.

From £3100 for 60 guests
  • The elegant Stuart Room or Abraham Brigg for your ceremony.
  • Exclusive use of the Stuart Room & Courtyard for your wedding breakfast.
  • Summer punch after your ceremony.
  • 2012 Summer wedding set menu.
  • Fabulous house wine with your meal & sparkling bubbly to toast.
  • Delicious hot dogs & onions in the evening.
  • Expert Duty Manager toastmaster to guide you through your day.
  • Feature Four Poster Honeymoon Suite.
£3500 - All of the above PLUS our DJ & disco, 2 Feature Rooms for the bride and groom’s parents.

£3900 - All of the above PLUS a selection of homemade canapés, upgrade to Pink Prosecco arrival drinks.

To book contact Claire Nicholl on 01422 232359. For new bookings only in July and September 2012, terms and conditions apply.

For hen or stag parties with style see the website.


Don't miss the specials this weekend at Holdsworth House Restaurant. Locally sourced & fresh as a spring daisy!

Local pan-fried pigeon breast, fig & beetroot puree, pine nuts & lambs leaf.

Holdsworth House dry aged Côte de Bœuf for two, shoestring chips, watercress and Béarnaise.

Caramelised orange & passion fruit tart, candid zest & dark chocolate sorbet.


To book for lunch or dinner in the restaurant or bar please call 01422 240024

Friday, 9 March 2012

Restaurant Website

What do you get if you cross a chef with a photographer? Answer: Simon Allott. Holdsworth House head chef Simon's creative talents once again extended beyond the kitchen as he photographed some of his own foodie creations from the new menu, which he also designed. We've updated our web pages to better reflect the relaxed setting of Holdsworth House restaurant where you can enjoy great local food any night of the week.

Eureka! & The Cooking School

With the school holidays fast approaching we're partnering up with both Eureka! and the Cooking School in Halifax who both have really creative kids' events over the Easter break. The Cooking School is running Junior and Teen Chefs' Clubs whilst Eureka! has an under the sea exploration theme. We think these two award-winning attractions are another excellent a reason to stay with us. Watch our website for more details.

Monday, 5 March 2012

Master Chef

Simon Allott, 37 is Holdsworth House's Head Chef. He runs a kitchen brigade of 6 and is supported by a restaurant team managed by hotel GM Shane Williams.
Simon was interested in cooking from an early age and his first kitchen job was at 16 starting, as all the great chefs do, at the bottom working and learning on the job every step of the way.
After a period of training in France at the Bistrot du Viaduc, Simon opened his own restaurant in Ireland and has since worked in restaurants around the country, including a 3 AA Rosette restaurant in the Lake District.
He has a family including two small sons, Dante 3, Blake 6 months so certainly can bow well to pressure and multi-tasking!
Simon and his team offer a contemporary British/French style of food in the a la carte and lounge menus. Whilst you can eat from either menu in the restaurant or bar, one thing is certain - the team has a 2AA Rosette reputation to maintain and so offers food that not only looks great but, more importantly, taste amazing without scrimping on portion control.
Simon says, "I enjoy working with very good quality raw products such as our meat, which we have sourced especially for the restaurant and air dry in house. It's a practice not many establishments adopt because they don't have the facilities or they're owned by chains and so have just have their supplies shipped to them without  a say in it. But we think it makes all the difference and reflects in the quality and taste."
Holdsworth House is well known for weddings and corporate functions because it excels in these areas. "We prepare all meals fresh," Simon continues. "Whether that's for a wedding of 120 or a restaurant table of four. Everything is made up to the customer's liking, using fresh ingredients and served piping hot.  We don't agree with plating up beforehand and reheating - it's not the way we do things."
"We try to use interesting produce too and always look to what's in season. At the moment I'm loving nasturtium parsley and chervil root, as well as using cuts of meat such as ox cheek and feather blade."

Friday, 2 March 2012

Coming Soon - New Booking Engine

To help make our online booking process even simpler, Holdsworth House is upgrading its online booking portal. The new sleeker, more simple to use system will reduce the number of steps you need to take to ensure you room is reserved. You'll be able to book special offer more easily, saving you money where we can. Everyone's a winner!

Restaurant Offers

After the highly successful wedding fair at Holdsworth House, we're turning our attention to our new restaurant menus. We have an amazing new Long Bar menu and a spiffing A La Carte selection. We're also selling the remaining few tables for Mother's Day dinner, our Yorkshire on a Fork event on March 22nd and the new 'BYO Nights'. What's this? BYO (Bring Your Own Bottle) Nights start this Sunday. Budding wine connoisseurs can delve into their wine cellars (!) and crack open their special bottle without a corkage charge. It's up to tables of 4 and maximum 4 bottles of wine per table. Please enjoy your wine sensibly!!

Teaming up with Yorkshire Sculpture Park

YSP is a little over half an hour's drive from Holdsworth House. It's a wonderful, nationally renowned centre for sculpture and contemporary arts. This March sees it presenting the first major UK exhibition of sculpture by Joan Miró, one of Europe’s most important 20th century artists. So we're tying up with the attraction as another great reason to visit Yorkshire, and stay with us. As YSP is a charity and don't charge an entrance fee, guests have to pay for car parking charges. We're trying to absorb their car park charge within our accommodation prices so that there's a true benefit to staying here (as well as being the best hotel for miles too!)