Left, Trevor Mitchell, English Heritage West Yorkshire Team Leader, and Steven Fuller, Nostell Estate Manager in the medieval refectory.

Two of Yorkshire’s finest medieval timber framed buildings are being put back to work to secure their long-term futures.

English Heritage grants totalling £300,000 have been awarded to the Nostell Estate, near Wakefield, to restore a monastic refectory and brewhouse dating to the early 16th century, enabling them to be converted into office accommodation.

Designated as Scheduled Ancient Monuments and Grade II* buildings, both structures have been on English Heritage’s Heritage at Risk Register for nearly ten years. Over that time stonework and roofing have continued to deteriorate, with high restoration costs proving a major hurdle in the search for a solution.

Now the crumbling walls are being strengthened, masonry repaired and re-pointed, floors restored, and medieval timbers conserved and re-covered with the original stone slate to provide unique office space for up to 50 people.

Yorkshire Forward has allocated a further £100,000 for the project, which will be completed by spring next year at an overall cost of £2.2m.

The refectory before work began.

“This is a truly ambitious venture which will protect the historic character of these two remarkable buildings by giving them a sustainable new use,” said Trevor Mitchell, English Heritage Team Leader for West Yorkshire.

“Our grants will help make the scheme viable for the Nostell Estate to undertake and will be used specifically for restoration of the historic fabric."

When the first businesses arrive next year, they will be continuing a working life for the buildings that spans over 500 years, from the Wars of the Roses to the age of the internet.

It is thought that the refectory may have been built to house produce from the 12th century established monastic farm of Nostell Priory and also to house the “spiritual income”, or tithes, from local parish churches.

The brewhouse, built in 1481, was probably used by canons to brew ale, with the lower ground floor, which has narrow barred windows, used as a secure store for the barrels. Historically, both buildings were much larger than they are today.