Harden's survey result
“In such a short time, what Mark Birchall has created is remarkable” at his year-old smash hit – already fêted with two Michelin stars (the second was added in October 2018). “Many restaurants at this level can become temples of gastronomy, where one has to be hushed and awestruck, but there is none of that here: staff and customers are all at their ease and it’s striking just how comfortable and relaxing the set-up is”. “Several of the staff have come with Mark from L’Enclume, so the service is top-notch”. “The dining area is a brand new extension to the old Hall: a very modern, light space. The kitchen is open, and behind the chefs you can see the kitchen garden that supplies some of their home-grown produce”. “Freed of the Rogan stable, Mark Birchall’s food has settled into his own rhythm and, arguably, has greater focus than it did at L’Enclume”. “There’s a selection of three-, five and eight-course tasting menus and dishes are perfection”: “precise, clean, perfectly balanced flavours with a modern approach” (involving brining, curing and baking on-site). Comparisons are often made with other top kitchens: e.g. “enjoyed it more than recent meals at L’Enclume and just as good as the Clove Club”. “The wine list is a fascinating collection and the sommelier team are very helpful”. Complaints? “Portions are sometimes a bit small”.
“A new star is born in the North West” at ex-L’Enclume head chef, Mark Birchall’s new restaurant-with-rooms, which opened just prior to our survey in March 2017 and instantly inspired a good number of reports saying that “so far, it shows amazing promise”; and, at a regional level, “is a gamechanger for West Lancashire (with Liverpool just 10 miles to the south)”. The main building – a Grade II-listed gentry house – is “already lovely” and reviewers “can’t wait to see new developments on the site unfold” as “The Barn (a 65-seater, providing more casual dining, as well as a small dairy, bakery, curing room and mini-brewery) and the planting of the large kitchen garden is completed”. “Service is full of care and love”; if “some of the staff are recognisable from L’Enclume, so is the faultless food”, which is “delivered with the style and panache” one would expect (“open only a few weeks and already some the best food I have ever eaten”). “The cheese room is a fun addition” too. “All in all, it’s an exceptional experience (and one more relaxed than L’Enclume too)”. STOP PRESS – at the end of October 2017, The Barn opened.
Simon Rogan’s one-time righthand man Mark Birchall (former exec chef at L’Enclume) sets out to open his own restaurant-with-rooms at this Grade II-listed Lancastrian gentry house. An opening date of 1 February, 2017 has been set for his 50-seater, glass-walled dining room (with adjacent cheese and wine rooms) and a more informal eatery in a nearby barn is pencilled in for later in the year.
Our outstanding team strive to provide exceptional service to our guests. The largest table available in the restaurant is for 6 guests. For larger parties we offer ‘The Argonne Room’ seating up to 14 guests. If you have any food allergies or dietary requirements, please inform us when booking. We offer a full vegetarian menu option.
3 course menu costs £40 per person
5 course tasting menu costs £70 per person
8 course tasting menu costs £105 per person
Lunch reservation times are from 12pm to 2pm.
The Moor Hall 8 course tasting menu costs £105 per person.
We also offer a 5 course tasting menu costing £70 per person
Dinner reservation times are from 6.30pm to 9.30pm
All diners on a table are required to select the same menu.
On Friday and Saturday evenings only Menu 8 is available.
Menu 8 is available during lunch service for bookings between 12pm and 1pm.
A discretionary service charge of 12.5% is added to all restaurant and bar bills, all of which goes to our staff.
Talented chef patron, Mark Birchall, creates delicate produce driven menus inspired by our exceptional surroundings and home grown ingredients.
Mark was born in Chorley, Lancashire and trained at Runshaw College. He was most recently Executive Chef of 2 Michelin Star L’Enclume in Cumbria and won the Roux Scholarship, the premier competition for chefs in the UK in 2011. He also worked at El Celler de Can Roca, Girona, a 3 Michelin Star Restaurant owned by the Roca Brothers, twice voted the world’s best restaurant.
Mark’s menus showcase his own style of modern British cuisine, wherever possible using produce grown on the 5 acre Moor Hall site or from local suppliers, and reflecting the broad culinary experience he has garnered over the last 15 years.
THE ARGONNE ROOM
The Argonne Room is a cosy private dining space, with views out over our exquisite grounds and seats 7 to 14 guests, perfect for that private function or intimate celebration.
Moor Hall Restaurant Diner Reviews
"Perhaps it was the sunshine after days of winter gloom but our lunch at Moor Hall was delightful. The cooking was assured and well balanced. The service struck the right note being friendly and professional. The atmosphere was relaxed. Christmassy in the old hall and modern light space for dining. We were welcome in the kitchen and the greenhouses. "
"Expensive, but then you pay for such excellence. This is food of "L'Enclume" standard - on steroids."
"Disappointing food - only very good - not excellent: Starter 1 soup not hot Main 1 duck breast slices only small, and not outstanding in taste. Main 2 fillet cooked medium (pink inside) but dry brown on outer surface Accompanying green beans too 'al dente' Dessert 1 tart absolutely bare on plate (with sorbet)- no soft fruit, jus or dusting All in all: Moor Hall failed to meet our food expectations, failed to justify its prices and didn't do its surroundings justice. (We Northerners prefer to eat at Bolton Abbey, Cartmel, Portmeirion or Prestonfields even though Moor Hall is nearer)."