The team at Moor Hall in West Lancashire, England, are still celebrating after their talented chef patron Mark Birchall earned his second Michelin star last October.
Located near the ancient market town of Ormskirk, Moor Hall is a sensitively restored gentry house on five acres. It has just seven bedrooms, which are usually occupied by guests who have come to dine at Birchall’s legendary 50-seat restaurant. Designer Martin Nealon’s choice of porcelain flooring, broad floor-to-ceiling glass walls and comfortable private dining room set the stage for tasty dishes such as Berkshire fallow deer and turbot cooked on the bone, with artichoke in mussel cream and sea vegetables. Each produce-driven dish is exquisitely prepared with Birchall’s own British modern flare and local ingredients, and paired with wines from Moor Hall’s fabulous cellars. Downstairs, guests are able watch cheese-making or butchery in the meat-ageing room, and ogle the well-tended kitchen gardens as they stroll around the grounds.
The Barn, Moor Hall’s 65-seat, informal, open-kitchen eatery located adjacent to the main house, holds a Michelin Bib Gourmand. Here Birchall serves up his favourite casual fare. Most popular: Lancashire hotpot and pan-roasted hake. Watch for the soon-to-be-added charcuterie and curing room, small dairy and brewery promised for later this year.
