Northern Monk Brewery makes good use of its premises, a Grade II-listed former mill building. As well as the beer-producing operation, there’s a tap room for drinking the stuff (in cask, keg or bottle form), plus a buzzy first-floor dining area: The Refectory. Here, a succinct, frequently changing menu of seasonal, locally sourced small-plate dishes and mains is designed to match the brews. Start with appetite-whetting olives, chewy hop bread with smoked butter, or smoked goats’ cheese with rye bread crisps. Next, our hanger steak was perfectly seared, pink and juicy, served with mushrooms and spinach; and succulent hake fillet married well with sweet parsnip crisps and flavours of smoked onion. Brunch could be avocado and black pudding crumpets; alternatively, choose a light lunch such as chicken with ’nduja butter and spinach. To drink, guest ales are offered alongside Northern Monk beers – order a tasting flight to sample a selection.